JEERA OverviewCumin (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. 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 ExportInternational Prices.Carryover stocks. Buy option