The world has India to thank for discovering the culinary qualities of the Cumin (jeera) and India has emperor Akbar to thank for introducing Cumin plantations in the country.

A native of Egypt, Syria, Turkey and the eastern Mediterranean region, Cumin, like other aromatic spices, was initially used to fumigate places that would emit bad odour. It is likely that the spice was brought to India as incense too, but thanks to the innovation of our royal chefs, India became the first country were Cumin got used as a spice.

Then again it was the Mughal emperor Akbar who questioned the need for India to import the spice from West Asia. He realised that Punjab had the perfect soil and climatic conditions to grow temperate spices and introduced it there. Later his Ain-i-Akbari, compiled by minister Abul Fazal, mentioned how Cumin was used by the royal chefs to prepare non-vegetarian dishes like biryani, kebab and Do Piyanza.

Traditionally, Cumin would be cultivated mainly in Gujarat and Rajasthan but it has now spread to other provinces as well.

Cumin is a tender annual herb with long slender roots. It grows to a height of 35 to 50cm and it’s stem gives out a number of slim branches with long deep green leaves that produce tiny white or rosy flowers. From these, oval-shaped fruits form, approximately 6mm long, yellowish brown in colour.

Climate and soil: Cumin needs a well-drained sandy loam soil because it does not like being water-logged. Moderately cool and dry climate is best for Cumin cultivation.

The crop is not suitable in areas with high humidity and frequent rain and during preparation of soil, sufficient quantity of  farm yard manure (at least 2kg per sq m) may be used.

Sowing of seeds: Cumin seeds are generally sown during the last week of November. It is sown by broadcasting and line sowing.

Weed control: Cumin crops are seriously affected by weeds due to slow growth. For proper aeration and control of weeds, it is necessary to hoe and weed twice, between 30 and 60 days after sowing. Thinning of plants should also be done during first hoeing if need be.

Irrigation: Cumin requires less irrigation compared to other medicinal spices. First, light irrigation is required immediately after sowing to the wet the surface.

Then it should be irrigated the time of germination of seeds ie. after eight to10 days after first irrigation. Depending upon climatic conditions and the condition of soil, subsequent irrigation should be done at 20 to25 day intervals.

Harvesting and storing: Seed heads are gathered as and when they ripen and seeds are then dried and threshed. Dried and cleaned seeds are filled in bags and stored in damp-free aerated stores.

USES OF CUMIN

• Dried cumin is an essential ingredient of Indian cooking and seasoning. Used as whole spice or powder, it flavours curries, soups, sausages, pickle and chutneys.

• Cumin is known for its curative properties in digestive disorders, common cold, insomnia and amnesia.

To be continued