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€1.90

Cumin Seeds 0,50g
Cumin Seeds 0,50gCumin Seeds 0,50g
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€1.90

Cumin Seeds 0,50g

Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India.

Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form. It also has many uses as a traditional medicinal plant.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (12-20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8-12 in) tall and has a diameter of 3-5 cm (1 1-4-2 in). Each branch has two to three sub-branches. All the branches attain the same height, therefore the plant has a uniform canopy. The stem is coloured grey or dark green. The leaves are 5-10 cm (2-4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellts. The fruit is a lateral fusiform or ovoid achene 4-5 mm (1-6-1-5 in) long, containing two mericarps with a single seed.

Cumin seeds have eight ridges with oil canals.They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley, and dill. Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian (where it is called jeera), Northern African, and Latin American cuisines.

Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine.

Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. In Myanmar, cumin is known as zi yar and used as a spice. In South Asian cooking, it is often combined with coriander seeds in a powdered mixture called dhana jeera.


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