Botany

• Scientific name : Cuminum cyminum
• Nepali Name: Jeera
• Sanskrit Name: Jeerak
• English name: cumin
• Family: Umbelliferae

Introduction

• Cumin is small, slender annual herb with a smooth surface and long slender root. It grows up to a height of 35-45 cm.
• It possesses with a much-branched angular or striated stem, bearing 2 or 3 linear leaves, bluish green in color and having sheathing bases.
• It has aromatic seed like fruit, commonly known as cumin seed/ Jeera.
• It is oval shaped, approximately 6 mm long and light yellowish-brown in color.
• It has a peculiar, strong and heavy odor.
• The dried seeds form an essential ingredient of curry powder.

Parts used

• The cumin seed is extensively used mixed spices and for flavoring curries, soups, sausages, bread and cakes.
• It is an ingredient of curry powder, pickles and Chutneys.
• It has a huge traditional importance in Nepal.

For Nepal, its cultivation is new but it has been cultivated in district like Kabre, Nuwakot, Rupandehi, Rukum, Dang, Dadheldhura, etc in small amount by creative farmers.

• According to investigation and study done by spice crop development center it is concluded that: Cumin can be commercially cultivated in tropical and subtropical area where there is little rainfall in winter season.
• This shows that there is a potential scope of cumin in Nepal.