Description

Cumin, widely known as Jeera in India, is a staple spice in kitchens worldwide, prized for its nutty, peppery flavor and rich aroma that enhances countless dishes. Beyond its culinary role, cumin is valued for its digestive benefits and nutritional content, being a natural source of iron, copper, potassium, magnesium, zinc, and vitamins A, B, C, and E. The seeds are oval, ridged, and yellowish-brown, grown mainly in tropical climates with a 100–120 day season, sown in India from October to December and harvested in February.

Types:

1) Grinding Quality : cumin is commonly used for making ground cumin powder, prized for its aroma though with varied grain size. The husk percentage is 3% to 4% ,99% Purity and 8 to 10% Moisture.

2) Gulf Quality (98%) : caters to price-sensitive markets like the Middle East, with average grain size and good aroma. The husk percentage is 2% to 5% , 98% Purity and 8 to 10% Moisture.

3) Singapore Quality (99%) strikes a balance between price and quality, widely demanded in Asian countries and Middle East. The husk percentage is 2% to 3% , 99% Purity and 8 to 10% Moisture.

4) Europe Quality (99%) offers semi-bold, uniform grains with very low husk content, suitable for packaged brands and European markets and other premium markets. The husk percentage is 1           % , 99% Purity and 8 to 10% Moisture.

5) Asta Quality: Being double sortex cleaning and 99.5% purity, is distinguished by its fine grain size and excellent color, making it popular in the USA and parts of Europe