Cumin is the spices that is grown in South India, Karnataka in the Malnad region. It is widely used as a flavouring agent in rice, pulses, vegetables, etc. It adds very freshning flavour to the food. The flavour or taste of Jeera when eaten raw is very bitter and unpleasant. It improvises the digestion system of the human body and alleviates the possibility of acidity in the stomach.

• Cumin seeds are reminiscent to the fennel seeds. But comparing both it can be spotted that the fennel seeds are more fresh than the cumin seeds. Fennel is green in colour whereas the colour of the Cumin seeds pale greenish yellow. It is a tiny and thin bulb shaped spice which is compressed.
• The spices have been cultivated in the Malnad region located in Karnataka. This place is rich, bountiful and blessed by the Mother Nature. The reason being it rains in plenty in Malnad because of which it is green, pure and moist, suitable for the growth of Jeera.
• Cumin is named differently in other languages as well such as- Hindi: Jeera; English: Cumin seeds; Malyalam: Jeerakam; Marathi: Jeeram.
• According to the Doshas in Ayurveda, consumption of cumin seeds increases pitta and decreases vata and kapha in the human body if consumed in excess.

Cumin seeds are reminiscent to the fennel seeds. But comparing both it can be spotted that the fennel seeds are more fresh than the cumin seeds. Fennel is green in colour whereas the colour of the Cumin seeds pale greenish yellow. It is a tiny and thin bulb shaped spice which is compressed.Ikshvaku Solutions