Cumin seeds have an aromatic odor and bitter taste. It is used as a condiment and is an ingredient in curry powders, seasonings of bread, cakes and cheese. Cumin seed oil is used in perfumery and for flavoring liqueurs and cordials. Cumin seeds are also used in various ayurvedic-herbal medicines such as stomach pain, obesity, digestion and dyspeps. It is also used in the treatment of piles, asthma, insomnia, skin disorders, respiratory disorders, bronchitis, common cold, lactation, anemia, boils and cancer.

1. JEERA
CUMIN (JEERA) PRODUCTION AND PROCESSING TECHNOLOGY FOR VALUE
ADDED PRODUCTS
Dr Jai singh
M. Tech. Ph. D
Former Director ICAR – CIPHET
Mob:8958463808 E- Mail: jsingh.sre@gmail.com
INTRODUCTION :
Cumin (Cuminum cyminum , family – Apiaceae) popularly known as “Jeera” or “Zeera” is an
important spice used in Indian kitchens regularly for flavoring various food preparations.
India produces about 5.0327 lakh tones annually out of which around 1.19 lakh tones is
exported to various countries valued at Rs196,320 lakhs. The major cumin producing
states are Gujarat, Madhya Pradesh and Rajasthan. The common commercial varieties of
Jeera grown in India are : RZ-19, GC-1, and RZ-209 giving an yield of 6 to 7 quintals / ha.
All these varieties have pink flowers as compared to the normal white flowers. Cumin
requires moderate dry and cooler climate to grow well. It does not favor heavy rainfall. It is a
sub-tropical crop favoring a temperature range of 25 – 30 °C. In India, cumin is a Rabi crop
sown in October – November or November – December and harvested in February. A hot
climate is preferred, but it can be grown in cooler regions in poly or glass houses. Cumin is
propagated through seeds and about 12 – 16 kg cumin seeds / ha is required . The seeds
are sown by broadcasting method and line sowing methods using dibblers and planting
equipment .The field is divided into beds and the seeds are uniformly broadcast in this bed.
Afterwards, they are covered with soil using a rake. For line sowing, shallow firm furrows are
prepared with hooks / cultipacker at a distance of 20 to 25 cm . Seeds are placed at 1 – 2 cm
depth and light covering is given with soil. Line sowing offers advantages for intercultural
operations such as weeding, hoeing, or spraying. The water requirements of cumin are low.
Despite this, cumin is often irrigated after sowing to be sure that enough moisture is
available for seedling development.
Uses of Cumin:
Cumin seeds have an aromatic odor and bitter taste. It is used as a condiment and is an
ingredient in curry powders, seasonings of bread, cakes and cheese. Cumin seed oil is used
in perfumery and for flavoring liqueurs and cordials. Cumin seeds are also used in various
ayurvedic-herbal medicines such as stomach pain, obesity, digestion and dyspeps. It is also
used in the treatment of piles, asthma, insomnia, skin disorders, respiratory disorders,
bronchitis, common cold, lactation, anemia, boils and cancer.
Types of cumin:
There are two main types : white cumin seeds which are the most common type and black
cumin seeds that are popular in Iran. The seeds of black cumin are smaller and have a
sweeter aroma than the white seeds.
Harvesting & Yield of Cumin:
Before harvesting, wilt affected plants are removed. Harvesting is done by cutting the
cumin plants with sickle. The harvested plants are pooled and stacked on clean floor for sun-
drying. After sun-drying, seeds are separated by light beating with sticks or using threshing
machines.

2. Post harvest Management :
Fresh cumin seeds are further dried on sun drying yards or in solar driers. The dried
seeds are cleaned using gravity separators and de-stoned using de-stoners. Then
cumin seeds are sorted, graded and then filled in sterilized gunny bags and stored
for marketing.
Processing:
Cumin is processed to generate numerous value added products such powder, roasted
powder, oil, drinks and food product ingredients exhibited in this presentation. Grinding can
be a method of adding value to a product. However, it is not advisable to grind spices as
they are more vulnerable to spoilage.
Cumin (Jeera) - Cuminum cyminum - Production Technology
CUMIN (JEERA)
CUMIN (JEERA)
FIELD READY TO SOW
CUMIN
MAKING BEDS AND
FURROWS
MANUAL SEEDING AND SEED
COVERING
HAND SEEDING IN
SHALLOW FURROWS
HAND PLACEMENT OF
SEED
MANUAL SEEDING
TD DIBBLER MAKING MICRO
PITS FOR SEED
HAND PUSHED DIBBLER HAND PUSHED DIBBLER

3. HAND DIBBLER CULTIPACKER MAKING
FIRM SHALLOW FURROWS
BD MANUAL SEEDER
CUMIN SEEDING DEVICE
MPUAT SEEDER MPUAT SEEDER
MPUAT PLANTER PAU PLANTER CUMIN SEEDS GERMINATING
CUMIN CROP GRWING
CUMIN CROP AT
FLOWERING
CUMIN CROP AT MATURITY
SICKLE HARVESTING MANUAL THRESHING AND
WINNOWING
CLEANING GRADING

4. CUMIN PRODUCE CUMIN CLEANER
CUMIN DESTONER
CUMIN PROCESSING
RURAL STORE
CUMIN MAND – A SCENE
Cumin (Jeera) - Cuminum cyminum – VALUE ADDED PRODUCTS
CUMIN POWDER CUMIN ROASTED
POWDER
JEERA DRINKS
JEERA INSTAGRAM JEERA LADOO
JEERA GOLI
JEERA SWEET JEERA POLI

5. JEERA PUFFS
ROASTED JEERA BREAD
STICKS JEERA BHAKHRI JEERA COOKIE
JEERA BISCUITS
CUMIN GOUDA /
CHEESE
THAN
khartharam7295@gmail.com
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Date: Sun, Aug 16, 2020, 9:56 AM
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Dear Khartharam
how to make jeera cookies with step by step
photo:

6. 1. firstly, in a large bowl take ½ cup butter and beat well.
2. beat until butter turns smooth and creamy.
3. place a sieve and add 1½ cup wheat flour, ½ tsp salt, ½ tsp baking powder
and ¼ tsp baking soda.

7. 4. sieve the flour well making sure there are no lumps.
5. now add 1 tbsp cumin and mix well.
6. mix to a crumble texture.

8. 7. further, add 3 tbsp milk and start to prepare the dough.
8. do not knead the dough, just combine together.
9. shape the dough into cylindrical log and shape ends.
10. wrap in clip wrap and refrigerate for 30 minutes.

9. 11. cut into thick slices and place on the baking tray. also, sprinkle little jeera on
top and press gently.
12. preheat the oven and bake at 180 degree celsius for 15 minutes.
13. finally, cool completely and enjoy jeera biscuits for a week.
notes:
 firstly, cool completely the cookies to turn crisp and crunchy.
 also, if you prefer sweetness, then add ¼ cup powdered sugar and beat well
with butter.
 also, refrigerating the dough helps the biscuit to hold shape while baking.
 finally, jeera biscuits recipe tastes great when served with evening chai.