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.

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.