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Cumin Seeds


Scientific Name: Cuminum cyminum

Plant Part: Fruit

Other Names: Kū míng, Jeera, Comino, Kamoun, Kurmanji

Cumin is a flowering plant that belongs to the Apiaceae family, similar to spices such as coriander seeds, fennel seeds, and carom seeds, also referred to as bishops weed or ajwain.

The Apiaceae or Umbelliferae is a family of mostly aromatic flowering plants that are named after their unique umbrella-like flower structure.

The cumin plant can grow up to 60 centimeters tall depending on the growing conditions. Cumin seeds are the fruit of the plant that appears from the flowers in pods.

Cumin seeds have a nutty, warm, and earthy-tasting note. When ground, cumin also displays strong citrusy notes.

History of Cumin Seeds

Cumin is thought to have originated in Western Asia or the Eastern Mediterranean region.

In the Eastern Mediterranean, the earliest cumin has been identified from Atlit-Yam a submerged ancient Neolithic village off the coast of Atlit, Israel. it has been carbon-dated to be between 8,900 and 8,300 years old.

Cumin’s popularity in ancient Mesopotamia is also evident in the world’s oldest recipe collection, the so-called Yale Culinary Tablets, which date to about 1750 BC.

The Egyptians used it both as a spice and as a part of their mummification process, both for cleaning and preserving purposes.

A recent study has revealed that the Philistines brought sycamore, cumin and opium poppy into Israel during the Iron Age.

To the east, cumin travelled down the Persian Gulf where it was spread to India by traders from the Arabian Peninsula and from there throughout South Asia, somewhere around the 1st century BC.

Harvesting and Post Harvesting Practices

Cumin plants are ready to be harvested in about 120 days from the time the seeds are sown. The plant goes through its life cycle and is ready to be harvested when the seed pods have turned brown. Upon maturity, the pods should easily crack open when pressed.

Before harvesting, the field is cleaned and any damaged plants are first removed. Harvesting is done by first cutting the plants using a sickle and then stacking them in bunches for sun drying.

Once ready, the seeds are harvested using mechanical threshers, and the seeds are taken to a processing facility for cleaning, sorting, grading, and packaging.

Our Supply Chain

The Sabor Co. is currently importing cumin seeds into Australia from India. We procure our produce directly from marginal farmers in the state of Rajasthan. Cleaning, grading, grinding and packaging are done while following strict hygiene and quality control throughout the process.

For further information on the farm locations, grades, and varietals that we offer, please follow the link below.

India is currently the largest producer of cumin seeds in the world accounting for 70% of the world’s production. Gujarat, Rajasthan, and West Bengal are the top three states in India for cumin production with the total area under cultivation being 5,50,000 hectares as of 2022-23. Read more

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