Cumin seed is an antioxidant. Antioxidants destroy free radicals in your body, precursors
to cancerous cells. Antioxidant foods are seen as a key in cancer prevention and
cumin seed is among them.
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Quality
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1) Brown in colour.
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General Specifications
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1) Admixture max 1%. Machine Cleaned.
2) Admixture max 4%.
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Packing
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In about 50 kgs jute bags nett.
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Quantity
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About 12 MT per 20 ft FCL.
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Photo
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1) Cumin seed
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Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.
The Cumin plant grows to about 1 to 2 feet tall and is harvested by hand. Cumin
is a key component in both Chili Powder and Curry Powder
Cumin seed is a low calorie spice with only about seven calories per teaspoon. Cumin
seed is also a source of minerals according to the USDA nutrient database. A teaspoon
of cumin seed contains about seven percent of the daily iron requirement and about
three percent of the daily manganese requirement. The graph at right displays the
mineral content for 100 grams which is about a dozen teaspoons. You will not consume
anywhere near that quantity of cumin seed. Because of the small quantities we tend
to eat, cumin seed is not likely to contribute in a strong way to our nutrition.
Even so, cumin seed can add small amounts of iron, calcium, magnesium, and potassium
to your diet, chipping away at any iron deficiency you might have.
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Cumin seed also provides a bit of 'B' vitamins, particularly thiamin, niacin, vitamin
B-6, and riboflavin. B vitamins support a healthy brain and help maintain your energy.
One of the best sources of B vitamins include beef which goes well with cumin seed
seasoning, a great B-vitamin combination.
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The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian
cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote
blends, adobos, garam masala, curry.
Cumin is the second most popular spice in the world after black pepper. Cumin
seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian,
Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines,
central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang.
Cumin can be found in some Dutch 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 Texan or Mexican-style), and is found
in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin can be used ground or as whole seeds. Cumin was also used heavily in ancient
Roman cuisine. It helps to add an earthy and warming feeling to cooking, making
it a staple in certain stews and soups, as well as curries and chilli.