Surprising Benefits Of Cumin(Jeera) And Harvest Period | Uses

cumin or jeera export by rk ind export pro ltd in different part of the country

Cumin is a spice made from the seeds of the Cuminum cyminum plant. Especially foods from its native regions of the Mediterranean and Southwest Asia, jeera is also cultivated in India and is used to flavor a variety of foods.

Cumin is available in various forms: whole or ground seeds, as a powder, or in its oil form. The taste of jeera resembles that of caraway but milder, with a warm and nutty aroma. It is used in a variety of cuisines, especially those of the Middle East and India. It is also used to flavor meat dishes and soups.

cumin farming area in India

Cumin Harvest period February or March.

In Indian cuisine, jeera is used as a common ingredient in many dishes such as chana masala, dal makhani, and many more. jeera is also an important ingredient in the spice mixture garam masala.


India’s Top states for harvesting Cumin in Rajasthan and Gujarat.

jeera is considered a good source of iron and manganese. It also contains significant amounts of thiamine, magnesium, copper, and potassium.

jeera is known for its medicinal properties and has been used historically as an antioxidant, anti-inflammatory, and improved digestion.

We Export Cumin to many countries and in India also. Our own Brand Farm Organic Sale of Organic Cumin in India and the United Arab Emirates Market.

Common Name in IndiaHindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Bengali : Safaid jira or Zeera Gujarati : Jiru or Jeeru Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Sindhi : Zero Sanskrit : Jiraka, Jira Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
Foreign NamesSpanish: Comino French: Cumin German: Romischer Kummel Swedish: Spiskummin Arabic: Kammun Dutch: Komijn Italian: Comino Portuguese: Cominho Russian: Kemin Chinese: Machin
Botanical NameCuminum cyminum
Harvest PeriodFeb-March
General InformationCumin (Cuminum cyminum L.) is an aromatic herb of the Apiaceae family, and its dried seeds are used as a spice. In India it is commonly known as cumin or jeera, and is called kummel, comino, zirech-e sabz, cumino, kemon, zira, and kamun in various other parts of the world. It is native to India, Iran, the Mediterranean, and Egypt. Cumin is a mixture of united and separated mericarps, yellowish green/brown in color, elongated ovoid, and 3–6 mm in length.  Cumin is widely used as a spice for its strong characteristic flavor in various ethnic cuisines around the world.