Cumin is also known as Jeera, is a flowering plant. The seeds of the plants are cumin, which is used as whole and in ground form in different cuisines. Although cumin seeds look smaller, its nutty and peppery flavor adds punch to the food.
Cumin is grown from the seeds, they benefit from a little crowding. These plants help support each other, keeping the plant from bending over and touching the ground. So these plants are grown in groups.
When the seed pods turn brown and dry, the pods open up and spill their seeds onto the ground. So when the pods start to dry they harvest the pods and hang them in a dry place, to allow them completely dry.
Then they tie them together in a bag and the beat the bags to open the pods, releasing the seeds. Then sift the seeds and store them in an air-tight container.
Not only cumin seeds add taste to food but also are very beneficial for body. It is a rich source in Iron and hence very beneficial for anaemics as well as lactating mothers and pregnant women, who tend to need more iron then others.
It is a great aid in digestion and prevents indigestion, flatulence, diarrhea, nausea and morning sickness.
Also chewing a pinch of raw cumin, helps in releasing the acidity.
They are used as such or in the grounded form (powder) in too many culinary preparations.