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Agriculture
Cinamin
 Contents
1.Introduction
2.soil and climatic
3.varieties
4.Propagation
5.cultivation
6.Pests and disease
7.Maturity, Harvesting
and yield
 Introduction
cumin or safaid jeera is one of the oldest
spices know to mankind. It belongs to
family Apiaceae. It is the ripe fruit of the
slender herb. Cumin are yellowish to
greyish - brown and have an aromatic
odour due to the presence of an aromatic
alcohol, and a spicy somewhat bitter .
 Soil and
climatic
Requirements
Cumin thirves well in tropical and sub- tropical climates and well drained, medium to
heavy textured, medium to highly fertile soil with a good water holding capacity is
ideally suited for its cultivation
 Varieties

The important varieties grown in India are;RS1, Gujarat

cumin-1,MC,-43 and vijapur- 5
Propagation

cumin is propagated through seeds . Plots of 2 x 2.5 m

are made after the final preparation of land , just before
sowing . The best time for sowing is the first fortnight of
November.
 Cultivation
Cumin can be cultivated in wide range of soils, however
either sandy with low organic matter or clay and clay
loam soils having good amount of organic matter are
more suitable
 Pests and diseases

Aphids and jassids are common pests that can affect

cumin plants . The serious caused by F cumini and F
equisetti. The organism can infest the plant at any stage
of growth. Organic amendments like neem cake are
useful in checking.
 Maturity, Harvesting
and yield
The crop will be ready for harvest in about 80 to 120 days after
sowing. At this stage, the leaves of the plant become yellow. The
crop is harvested before the fruit shatter , by uprooting the
whole plant in the morning. A disease - free field receiving the
above pakage of practice would easily 8-15 quintals of cumin
seeds per hectare
Th
yaounk