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India has been famous for its spices and masala for centuries. No country in the world produces as many kinds of spices as India. It has grown spices in every region and used them for every reason. The rich and diverse agro-climatic conditions across India enable the cultivation of a variety of spices and herbs. Spices have been an integral part of every cuisine, contributing their aroma and flavor to our favorite dishes. Indian Spices have also been used for their medicinal properties by the pharmaceutical and cosmetic industries.
Jeera i.e Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand.
It is an herbaceous annual plant, with a slender branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in color.
Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.