Cumin is native to the Levant and Upper Egypt. It now grows in most hot countries especially India, North Africa, China and the Americas. The spice is specially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five meillenia ago; the seeds have been found in the Old kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. In Indian recipe, cumin is frequently confused with caraway, which it resembles in appearance though not in Taste, cumin being far more powerful.

It is an ingradient of most curry powders and many savoury spice mixtures, and is used in stews, grills-especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Cumin is used mainly where highly spiced foods are preferred. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas and kidney bean dishes. Small amounts can be usefully used in aubergine and kidney bean dishes. In middle east, it is a familiar spice for fish dishes, grills, stews and flavours couscous-semolina steamed over meat and Vegetables, national dish of Morocco.


Specifications :


Excreta Other (By Mg./Lb.)(ASTA)  5.00%
Excreta Mammalian (By Mg./Lb.)(ASTA)  3.00%
Whole Insects (By Count)(ASTA)   4.00%
Insect Defiled / Infested (% by Weight)(ASTA)   1.00%
Mold(ASTA)   1.00%
Extraneous Foriegn Matter (% by Weight)(ASTA)   0.50%
Ash. Max (% by Weight)(ESA)   14.00% max.
Moisture Max. (%V / W)(ESA)   14.00%max