Cumin - ജീരകം Cumin - ജീരകം

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Cumin -  ജീരകം

Short description Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.
Distribution  The main producer and consumer of cumin is India. It produces 70% of the world supply and consumes 90% of that (which means that India consumes 63% of the world's cumin). Other producers are Syria (7%), Iran (6%), and Turkey (6%). The remaining 11% comes from other countries. 
Biology Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.
Nutritional Information
Fat 1.3 g -2% ,Potassium 107 mg -3% ,Dietary fiber 0.6 g-2% ,Protein 1.1 g-2% ,Vitamin A-1%  ,Calcium -5% ,Iron -22% ,Magnesium-5%.
Benefits  In a 100 gram amount, cumin seeds are nutritionally rich, providing high amounts of the Daily Value for fat (especially monounsaturated fat), protein and dietary fiber (table). Values for B vitamins, vitamin E, and several dietary minerals, especially iron, are also considerable when expressed in this 100 gram amount . In the Ayurvedic system, dried cumin seeds are believed to have medicinal purposes. These seeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), vati (tablet/pills), and processed with ghee (a semifluid clarified butter). It is used internally and sometimes for external applications also.

Cumin -  ജീരകം

Short description Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.
Distribution  The main producer and consumer of cumin is India. It produces 70% of the world supply and consumes 90% of that (which means that India consumes 63% of the world's cumin). Other producers are Syria (7%), Iran (6%), and Turkey (6%). The remaining 11% comes from other countries. 
Biology Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.
Nutritional Information
Fat 1.3 g -2% ,Potassium 107 mg -3% ,Dietary fiber 0.6 g-2% ,Protein 1.1 g-2% ,Vitamin A-1%  ,Calcium -5% ,Iron -22% ,Magnesium-5%.
Benefits  In a 100 gram amount, cumin seeds are nutritionally rich, providing high amounts of the Daily Value for fat (especially monounsaturated fat), protein and dietary fiber (table). Values for B vitamins, vitamin E, and several dietary minerals, especially iron, are also considerable when expressed in this 100 gram amount . In the Ayurvedic system, dried cumin seeds are believed to have medicinal purposes. These seeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), vati (tablet/pills), and processed with ghee (a semifluid clarified butter). It is used internally and sometimes for external applications also.
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