CUMIN PROFILE

INTRODUCTION

Botanical name of Cumin is Cuminum cyminum.

In India, it is known as ‘Jeera’ or ‘Zeera’ in Hindi. It is an important spice used in Indian kitchens for flavoring various food preparations. The flavor of cumin seeds is due to the presence of a volatile oil. In indigenous varieties of cumin, this volatile oil is present up to 2.5–3.5%.

Cumin seeds are extensively used in various ayurvedic medicines also especially for the conditions like obesity, stomach pain and dyspesia. Nutritional value of cumin seeds is as follows: 17.7% protein, 23.8% fat, 35.5% carbohydrate and 7.7% minerals.

Production centers

In India, cumin is mainly cultivated in western Indian states like Rajasthan and Gujarat.

CLIMATE

Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand high humidity and heavy rain falls.

SOIL

Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

VARIETIES

RZ 19

A tall variety of cumin with erect stems, pink flowers and bold pubescent grains; tolerant to wilt as well as blight; matures in 120–140 days with an average yield of 5.6 q/ha.

RZ 209

An erect-growing variety of cumin with pink flowers and bold, grey, pubescent grains, resistant to wilt and blight diseases; matures in 140–150 days with an average yield of 6.5 q/ha.

GC 1

An erect-growing variety of cumin with pink flowers and bold, linear, oblong, ash brown color grains; tolerant to wilt disease; matures in 105–110 days with an average yield of 7.0 q/ha.

CULTIVATION PRACTICES

Propagation

Seed propagation is commercially practiced

Sowing

Ideal time for sowing cumin seeds is November – December. A seed rate of 12–15kg/ha is sufficient. It is sown by broadcasting and line sowing. The seeds are sown 10cm deep.

FERTILIZERS

10–15 tons of farmyard manure/ha is added at the time of land preparation. Afterwards, a dose of 20kg P2O5/ha should be applied at the time of sowing, 30 kg N/ha may be applied as top P2O5 dressing either in single dose 30 days after sowing or in 2 equal splits.

WEED CONTROL

Weed is a severe problem in cumin cultivation. Weeding at 30 and 60 days after sowing is necessary. Thinning should also be done during first hoeing and weeding to remove the excess plants. Chemical weed control by the application of herbicides may also be practiced. Application of pre-emergent Terbutryn or Oxcadiazone @ 0.5–1.0kg/ha or pre-plant Fluchloralin or pre-emergent Penimethalin @ 1.0kg/ha is very effective.

IRRIGATION

A light irrigation is done soon after sowing and thereafter second irrigation should be applied 8–10 days after first irrigation. Depending upon the soil type and climatic conditions the subsequent irrigations may be given at 15–25 intervals. Last heavy irrigation must be given at the time of seed formation. Avoid irrigation at the time of active seed filling because it increases the incidence of powdery mildew, blight and aphid infestation.

HARVESTING 

Field is cleaned and wilt affected plants are uprooted before harvesting. Harvesting is done by cutting the plants with sickle. The plants are stacked on clean threshing floor for sun-drying. After drying, seeds are separated by light beating with sticks by winnowing.

YIELD

An average yield of 5 q/ha is obtained under proper management. Improved varieties may yield up to 7 – 8 Q/ha.

(POST HARVEST MANAGEMENT

Fresh seeds are sun dried and then cleaned using gravity separators. Clean seeds are sorted and graded and then filled in sterilized gunny bags and stored in damp-free aerated stores.

INTRODUCTION

Botanical name of Cumin is Cuminum cyminum.

In India, it is known as ‘Jeera’ or ‘Zeera’ in Hindi. It is an important spice used in Indian kitchens for flavoring various food preparations. The flavor of cumin seeds is due to the presence of a volatile oil. In indigenous varieties of cumin, this volatile oil is present up to 2.5–3.5%.

Cumin seeds are extensively used in various ayurvedic medicines also especially for the conditions like obesity, stomach pain and dyspesia. Nutritional value of cumin seeds is as follows: 17.7% protein, 23.8% fat, 35.5% carbohydrate and 7.7% minerals.

Production centers

In India, cumin is mainly cultivated in western Indian states like Rajasthan and Gujarat.

CLIMATE

Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand high humidity and heavy rain falls.

SOIL

Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

VARIETIES

RZ 19

A tall variety of cumin with erect stems, pink flowers and bold pubescent grains; tolerant to wilt as well as blight; matures in 120–140 days with an average yield of 5.6 q/ha.

RZ 209

An erect-growing variety of cumin with pink flowers and bold, grey, pubescent grains, resistant to wilt and blight diseases; matures in 140–150 days with an average yield of 6.5 q/ha.

GC 1

An erect-growing variety of cumin with pink flowers and bold, linear, oblong, ash brown color grains; tolerant to wilt disease; matures in 105–110 days with an average yield of 7.0 q/ha.

CULTIVATION PRACTICES

Propagation

Seed propagation is commercially practiced

Sowing

Ideal time for sowing cumin seeds is November – December. A seed rate of 12–15kg/ha is sufficient. It is sown by broadcasting and line sowing. The seeds are sown 10cm deep.

FERTILIZERS

10–15 tons of farmyard manure/ha is added at the time of land preparation. Afterwards, a dose of 20kg P2O5/ha should be applied at the time of sowing, 30 kg N/ha may be applied as top P2O5 dressing either in single dose 30 days after sowing or in 2 equal splits.

WEED CONTROL

Weed is a severe problem in cumin cultivation. Weeding at 30 and 60 days after sowing is necessary. Thinning should also be done during first hoeing and weeding to remove the excess plants. Chemical weed control by the application of herbicides may also be practiced. Application of pre-emergent Terbutryn or Oxcadiazone @ 0.5–1.0kg/ha or pre-plant Fluchloralin or pre-emergent Penimethalin @ 1.0kg/ha is very effective.

IRRIGATION

A light irrigation is done soon after sowing and thereafter second irrigation should be applied 8–10 days after first irrigation. Depending upon the soil type and climatic conditions the subsequent irrigations may be given at 15–25 intervals. Last heavy irrigation must be given at the time of seed formation. Avoid irrigation at the time of active seed filling because it increases the incidence of powdery mildew, blight and aphid infestation.

HARVESTING 

Field is cleaned and wilt affected plants are uprooted before harvesting. Harvesting is done by cutting the plants with sickle. The plants are stacked on clean threshing floor for sun-drying. After drying, seeds are separated by light beating with sticks by winnowing.

YIELD

An average yield of 5 q/ha is obtained under proper management. Improved varieties may yield up to 7 – 8 Q/ha.

(POST HARVEST MANAGEMENT

Fresh seeds are sun dried and then cleaned using gravity separators. Clean seeds are sorted and graded and then filled in sterilized gunny bags and stored in damp-free aerated stores.

INTRODUCTION

Botanical name of Cumin is Cuminum cyminum.

In India, it is known as ‘Jeera’ or ‘Zeera’ in Hindi. It is an important spice used in Indian kitchens for flavoring various food preparations. The flavor of cumin seeds is due to the presence of a volatile oil. In indigenous varieties of cumin, this volatile oil is present up to 2.5–3.5%.

Cumin seeds are extensively used in various ayurvedic medicines also especially for the conditions like obesity, stomach pain and dyspesia. Nutritional value of cumin seeds is as follows: 17.7% protein, 23.8% fat, 35.5% carbohydrate and 7.7% minerals.

Production centers

In India, cumin is mainly cultivated in western Indian states like Rajasthan and Gujarat.

CLIMATE

Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand high humidity and heavy rain falls.

SOIL

Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

VARIETIES

RZ 19

A tall variety of cumin with erect stems, pink flowers and bold pubescent grains; tolerant to wilt as well as blight; matures in 120–140 days with an average yield of 5.6 q/ha.

RZ 209

An erect-growing variety of cumin with pink flowers and bold, grey, pubescent grains, resistant to wilt and blight diseases; matures in 140–150 days with an average yield of 6.5 q/ha.

GC 1

An erect-growing variety of cumin with pink flowers and bold, linear, oblong, ash brown color grains; tolerant to wilt disease; matures in 105–110 days with an average yield of 7.0 q/ha.

CULTIVATION PRACTICES

Propagation

Seed propagation is commercially practiced

Sowing

Ideal time for sowing cumin seeds is November – December. A seed rate of 12–15kg/ha is sufficient. It is sown by broadcasting and line sowing. The seeds are sown 10cm deep.

FERTILIZERS

10–15 tons of farmyard manure/ha is added at the time of land preparation. Afterwards, a dose of 20kg P2O5/ha should be applied at the time of sowing, 30 kg N/ha may be applied as top P2O5 dressing either in single dose 30 days after sowing or in 2 equal splits.

WEED CONTROL

Weed is a severe problem in cumin cultivation. Weeding at 30 and 60 days after sowing is necessary. Thinning should also be done during first hoeing and weeding to remove the excess plants. Chemical weed control by the application of herbicides may also be practiced. Application of pre-emergent Terbutryn or Oxcadiazone @ 0.5–1.0kg/ha or pre-plant Fluchloralin or pre-emergent Penimethalin @ 1.0kg/ha is very effective.

IRRIGATION

A light irrigation is done soon after sowing and thereafter second irrigation should be applied 8–10 days after first irrigation. Depending upon the soil type and climatic conditions the subsequent irrigations may be given at 15–25 intervals. Last heavy irrigation must be given at the time of seed formation. Avoid irrigation at the time of active seed filling because it increases the incidence of powdery mildew, blight and aphid infestation.

HARVESTING 

Field is cleaned and wilt affected plants are uprooted before harvesting. Harvesting is done by cutting the plants with sickle. The plants are stacked on clean threshing floor for sun-drying. After drying, seeds are separated by light beating with sticks by winnowing.

YIELD

An average yield of 5 q/ha is obtained under proper management. Improved varieties may yield up to 7 – 8 Q/ha.

(POST HARVEST MANAGEMENT

Fresh seeds are sun dried and then cleaned using gravity separators. Clean seeds are sorted and graded and then filled in sterilized gunny bags and stored in damp-free aerated stores.

INTRODUCTION

Botanical name of Cumin is Cuminum cyminum.

In India, it is known as ‘Jeera’ or ‘Zeera’ in Hindi. It is an important spice used in Indian kitchens for flavoring various food preparations. The flavor of cumin seeds is due to the presence of a volatile oil. In indigenous varieties of cumin, this volatile oil is present up to 2.5–3.5%.

Cumin seeds are extensively used in various ayurvedic medicines also especially for the conditions like obesity, stomach pain and dyspesia. Nutritional value of cumin seeds is as follows: 17.7% protein, 23.8% fat, 35.5% carbohydrate and 7.7% minerals.

Production centers

In India, cumin is mainly cultivated in western Indian states like Rajasthan and Gujarat.

CLIMATE

Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand high humidity and heavy rain falls.

SOIL

Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

VARIETIES

RZ 19

A tall variety of cumin with erect stems, pink flowers and bold pubescent grains; tolerant to wilt as well as blight; matures in 120–140 days with an average yield of 5.6 q/ha.

RZ 209

An erect-growing variety of cumin with pink flowers and bold, grey, pubescent grains, resistant to wilt and blight diseases; matures in 140–150 days with an average yield of 6.5 q/ha.

GC 1

An erect-growing variety of cumin with pink flowers and bold, linear, oblong, ash brown color grains; tolerant to wilt disease; matures in 105–110 days with an average yield of 7.0 q/ha.

CULTIVATION PRACTICES

Propagation

Seed propagation is commercially practiced

Sowing

Ideal time for sowing cumin seeds is November – December. A seed rate of 12–15kg/ha is sufficient. It is sown by broadcasting and line sowing. The seeds are sown 10cm deep.

FERTILIZERS

10–15 tons of farmyard manure/ha is added at the time of land preparation. Afterwards, a dose of 20kg P2O5/ha should be applied at the time of sowing, 30 kg N/ha may be applied as top P2O5 dressing either in single dose 30 days after sowing or in 2 equal splits.

WEED CONTROL

Weed is a severe problem in cumin cultivation. Weeding at 30 and 60 days after sowing is necessary. Thinning should also be done during first hoeing and weeding to remove the excess plants. Chemical weed control by the application of herbicides may also be practiced. Application of pre-emergent Terbutryn or Oxcadiazone @ 0.5–1.0kg/ha or pre-plant Fluchloralin or pre-emergent Penimethalin @ 1.0kg/ha is very effective.

IRRIGATION

A light irrigation is done soon after sowing and thereafter second irrigation should be applied 8–10 days after first irrigation. Depending upon the soil type and climatic conditions the subsequent irrigations may be given at 15–25 intervals. Last heavy irrigation must be given at the time of seed formation. Avoid irrigation at the time of active seed filling because it increases the incidence of powdery mildew, blight and aphid infestation.

HARVESTING 

Field is cleaned and wilt affected plants are uprooted before harvesting. Harvesting is done by cutting the plants with sickle. The plants are stacked on clean threshing floor for sun-drying. After drying, seeds are separated by light beating with sticks by winnowing.

YIELD

An average yield of 5 q/ha is obtained under proper management. Improved varieties may yield up to 7 – 8 Q/ha.

(POST HARVEST MANAGEMENT

Fresh seeds are sun dried and then cleaned using gravity separators. Clean seeds are sorted and graded and then filled in sterilized gunny bags and stored in damp-free aerated stores.

INTRODUCTION

Botanical name of Cumin is Cuminum cyminum.

In India, it is known as ‘Jeera’ or ‘Zeera’ in Hindi. It is an important spice used in Indian kitchens for flavoring various food preparations. The flavor of cumin seeds is due to the presence of a volatile oil. In indigenous varieties of cumin, this volatile oil is present up to 2.5–3.5%.

Cumin seeds are extensively used in various ayurvedic medicines also especially for the conditions like obesity, stomach pain and dyspesia. Nutritional value of cumin seeds is as follows: 17.7% protein, 23.8% fat, 35.5% carbohydrate and 7.7% minerals.

Production centers

In India, cumin is mainly cultivated in western Indian states like Rajasthan and Gujarat.

CLIMATE

Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand high humidity and heavy rain falls.

SOIL

Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

VARIETIES

RZ 19

A tall variety of cumin with erect stems, pink flowers and bold pubescent grains; tolerant to wilt as well as blight; matures in 120–140 days with an average yield of 5.6 q/ha.

RZ 209

An erect-growing variety of cumin with pink flowers and bold, grey, pubescent grains, resistant to wilt and blight diseases; matures in 140–150 days with an average yield of 6.5 q/ha.

GC 1

An erect-growing variety of cumin with pink flowers and bold, linear, oblong, ash brown color grains; tolerant to wilt disease; matures in 105–110 days with an average yield of 7.0 q/ha.

CULTIVATION PRACTICES

Propagation

Seed propagation is commercially practiced

Sowing

Ideal time for sowing cumin seeds is November – December. A seed rate of 12–15kg/ha is sufficient. It is sown by broadcasting and line sowing. The seeds are sown 10cm deep.

FERTILIZERS

10–15 tons of farmyard manure/ha is added at the time of land preparation. Afterwards, a dose of 20kg P2O5/ha should be applied at the time of sowing, 30 kg N/ha may be applied as top P2O5 dressing either in single dose 30 days after sowing or in 2 equal splits.

WEED CONTROL

Weed is a severe problem in cumin cultivation. Weeding at 30 and 60 days after sowing is necessary. Thinning should also be done during first hoeing and weeding to remove the excess plants. Chemical weed control by the application of herbicides may also be practiced. Application of pre-emergent Terbutryn or Oxcadiazone @ 0.5–1.0kg/ha or pre-plant Fluchloralin or pre-emergent Penimethalin @ 1.0kg/ha is very effective.

IRRIGATION

A light irrigation is done soon after sowing and thereafter second irrigation should be applied 8–10 days after first irrigation. Depending upon the soil type and climatic conditions the subsequent irrigations may be given at 15–25 intervals. Last heavy irrigation must be given at the time of seed formation. Avoid irrigation at the time of active seed filling because it increases the incidence of powdery mildew, blight and aphid infestation.

HARVESTING 

Field is cleaned and wilt affected plants are uprooted before harvesting. Harvesting is done by cutting the plants with sickle. The plants are stacked on clean threshing floor for sun-drying. After drying, seeds are separated by light beating with sticks by winnowing.

YIELD

An average yield of 5 q/ha is obtained under proper management. Improved varieties may yield up to 7 – 8 Q/ha.

(POST HARVEST MANAGEMENT

Fresh seeds are sun dried and then cleaned using gravity separators. Clean seeds are sorted and graded and then filled in sterilized gunny bags and stored in damp-free aerated stores.