Cumin Seeds

Cumin Seeds

Cumin has been in use since ancient times. It is one of the medical plants from parsley origin. It has been cultivated in Syria ages ago. Babylonian and Assyrian doctors used cumin in their medicine recipes. Ancient civilizations have used cumin for a variety of purposes. The Romans and the Greeks regarded cumin as one of the essential spices. The Egyptians, for their part, used cumin in the process of mummifying dead people. In Syrian region, Cumin is planted in the month of January and cultivated in May. Cumin seeds are oblong in shape, longitudinally ridged, and yellow-brown in color. Cumin is the second most popular spice in the world after black pepper. It can be used ground or as whole seeds. It helps to add an earthly and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili. It gives a distinctive warm flavor to a wide range of dishes in different countries and cultures around the world.

Not only do cumin seeds add taste to food but also are very beneficial for body. They are a rich source of iron and hence very beneficial for anaemics as well as lactating mothers and pregnant women, who tend to need iron more than others.

Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean, and Mexican cuisines, and is one of the main ingredients in curry powder. It matches well with Mexican meat, Mexican beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, potatoes, rice, sausages, soups, stews and eggs.

Due to its quality excellence, Syrian Cumin is highly demanded and desired in all regions. It is exported in large quantities from Syria to many countries abroad.

Cumin origin: Syria, India, Pakistan, Iran and Turkey.

Qualities of Cumin exported by East Med Crops:

1. Imp 0.5% (ASTA Quality)
2. Imp 1%
3. Imp 3%
4. Ground Cumin

Packing Types:

1. New Jute bags 25,50,55 kg
2. New PP bags 20.25 Kg
3. New super Sacks 500 kg