The seed of cumin is from Western Asia. The flavour and aroma of cumin are warm and earthy with a hint of both sweetness and bitterness. The whole seeds must be toasted to achieve the best flavour.

Cumin is frequently used as an ingredient in savoury cuisines all over the world. It enhances the flavour and is particularly effective in soups, stews, and curries. This spice can also be used to season meats or vegetables before roasting.

-Harvesting: The plants need a three to four month long growing season, as well as a mild, arid climate. When the plants start to wilt, the crop is ready to be harvested.

-Harvesting Period: From October to November is when it is sown, and February and March is when it is harvested.