Cumin originally cultivated in Mediterranean region. Cumin has distinctive flavor and strong, warm aroma is due to its essential oil content. It is traditionally used in cooking on meat meals, added to chili, tacos, curries, and other Middle-Eastern, Indian, Cuban and Mexican-style foods.
In Turkey, the main cultivation region of cumin is Middle Anatolia. The highest quantity of cultivation cities are Eskisehir, Konya, Ankara and Nigde.
Total Crop Size
Average crop size of Turkey in cumin is 15.000 tones/year.
The harvest time of Cumin is usually at end of June and beginning of July.
1,0 % Impurity, Ground High Quality, Ground Regular and Sifting Forms
In multiwall paper bags of 25 kgs Net with polyiner which adequately protect the content.
Quantity in 1 x 40’’ FCL: 25.000 kgs Net (1000 multiwall paper bags)