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Cumin (Cuminum cyminum) is a flowering plant from the family Apiaceae. The plant is 15 to 50 cm in height. Its fruit is of commercial importance and is elongated, ovoid, 3-6 mm long. Cumin seed is used in perfumery and as a flavouring agent in a variety of cuisines. In India, Jeera is sown from October to November and harvested in February. Fresh crop generally reaches the markets during March. The plant thrives on rich, well-drained sandy loam soil with day time temperatures of around 30 degrees. Cumin crop takes about 110-115 days to reach maturity. Unjha in Gujarat is the main trading center for Jeera in the country

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Uses of jeera
– Jeera or cumin seeds is the dried fruit of a small herbaceous plant and is used mainly in cooking in India.
– Jeera has an aromatic odour and bitter taste.
– Jeera is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese, salsas, soups and marinades.

Factors influencing the price
– Weather condition in Jeera producing areas especially at sowing, flowering and harvesting stage.
– Demand for Jeera seed from Processor of spices in India and Exporting Countries.
– Government policies on Import and Export
– International Prices.
– Carryover stocks.


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