How to Process Cumin
Contents
Processing of Cumin - Technical Brief
Technology challenging poverty
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Cumin (Cuminium Cyminium) | |
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Main countries of production: |
Iran, Morocco, India and Guatemala |
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Optimal climate: |
Mild, plenty of sun |
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Elevation: |
Up to 1000m above sea level |
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Rainfall: |
Over 2000m |
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Spacing: |
Well spread, 0.75m apart |
Agricultural and botanical aspects
Cumin is an annual herb that grows to a height of 20-80cm with white or purple flowers and produces seed-like fruits.
Harvesting
The cumin is ready to harvest 60-90 days after sowing, when the plant begins to wither and the seeds lose their dark green colour. The whole plant is removed from the ground.
Drying
The plants are dried in the sun or sometimes in the partial sun.
Threshing and winnowing
The 'seeds' are beaten out by threshing the dried plants with sticks. The seeds are then further dried to 10% moisture content (wet basis) and winnowed using a traditional winnowing basket.
Yield
The yield can be as much as 100kg/hectare.
Standards
Indian standard
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Special |
Standard |
General | |
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Moisture % (wet basis) |
<10 |
<10 |
<10 |
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Extraneous material (% by weight) |
2 |
5 |
7 |
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Damaged 'seeds' (% by weight) |
2 |
4 |
6 |
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Shrivelled, immature (% by weight) |
1.5 |
3.0 |
4.0 |
Reference and further reading
Processing of Coriander, Practical Action Technical Brief
Drying of Foods, Practical Action Technical Briefs
Small-scale Drying Technologies, Practical Action Technical Brief
Practical Action, The Schumacher Centre for Technology & Development
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