'Jeera' an ancient spice

Jeera, popularly known as cumin is a spice obtained from the dried seeds of a herb plant belonging to the botanical family ‘Apiaceae’. Its scientific name is ‘Cuminum Cyminum’ and is the second most popular spice in the world after pepper.

Jeera is mainly used as a spice in cooking, especially in Indian, Moroccan and Mexican cuisines. In India, the same is used as one of the main ingredients in different spice blends like garam masala that are used to make certain curries and dishes. It is also used directly to flavour drinking water and for certain medicinal purposes.

The spice is supposed to have originated in Western Asia where the same is cultivated since biblical times and as early as 5000 years ago. Jeera was used even for the mummification process in Egypt besides being treated as a highly valuable commodity. Today, the spice is widely used throughout the world.

Jeera can be planted in a wide variety of soils. However, well-drained sandy loam soil is ideal for the plants that require full sun and a warm climate for the best growth and maximum yield. The plants normally take around 4-5 months to complete their growth and start bearing the seeds that are sun-dried to process into the usable spice. It is an annual crop that lasts only one year and then dies. In India, Jeera is grown as a rabi crop. It is planted from October to November and harvested in February and March.

Jeera contains iron, magnesium, phosphorous, calcium, carbohydrates, protein and Vitamins A, C, E, K and B6. It is purported to improve digestion, fight bacteria and parasites, help lose weight, prevent certain types of cancer and control cholesterol, diabetes, and high blood pressure.

The largest producer of jeera in the world is India which contributes around 70% to the total global production of the same. Other main producers are Syria, Turkey, UAE and Iran. The top exporter also is India, followed by Afghanistan, Turkey, UAE and Egypt, while the largest importer is China followed by Bangladesh, the US, UAE and Turkey.

In India, the largest producers of the same are Gujarat, Rajasthan, West Bengal, Madhya Pradesh, Karnataka, and Uttar Pradesh.

Some of the major trading markets of jeera in India:

Gujarat (Unjha, Rajkot, Gondal, Ahmedabad)

Rajasthan (Jodhpur, Jaipur, Nagaur, Kekri, Bhawani mandi)

West Bengal (Howrah, Kolkata, Barrackpore, Chandrakona)

Names of jeera in different Indian languages:

Hindi                  Jeera

Tamil                  Cheerakam

Malayalam         Jeerakam