Gourmeturca (45)

Cumin , 3.52oz - 100g

4.90 USD
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4.17 USD
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  • Features
  • Nutrition Facts
  • Comments (45)
  • What is cumin?

     

    Cumin plants, season is one year is from the family of parsley. May and June in white and pink flowers, 20- 50 cm in length slim, long striped body, oval seeded field crop. It is obtained from fruit seeds as a spice. Cumin spice, especially used in meat dishes and salads. In the Turkish kitchen cultre, it is used in sauces, meals like cabbage-beans, chickpeas. It is used on fish and used in making sausage. With olive oil it suits each other very well. It is continuously exported to U.S. Europe, Arabic and Gulf countries in the Middle East.

     

    When was it discovered?

     

    Cumin flowers have been used in Anatolia for food and healing purposes for centuries. It has been used in Turkish food culture since the 13th century of Ottoman. Cumin spice has been inherited from the Ottoman Empire to the present day.

     

     

    Where is cumin’s birthplace?

     

    Seen in the Mediterranean region in prehistoric period. Nowadays, it is cultivated in Konya, Ankara, Eskişehir, Polatlı, Sivrihisar and Afyon provinces of Central Anatolia.

     

    What are the tastes and benefits?

     

    Cumin, due to its structure is generally defined as flavor.  It has its own, sharp taste beauty with strong smell and strong aromatic taste. It contains plenty of fixed and essential oil, tannins and resin. It is also useful for digestion and especially brewed with tea. The nutritional value of cumin coupled with turmeric antioxidant effect is one to one for body immunity.

     

    What determines the quality?

     

    Cumin seeds are uneaten grains. It is almost 100% purity and first class organic spices with no additives. Therefore, it is not only a spice alone, also a mixture of other spices. The best cumin in the world with its active ingredients is Turkish Cumin.

     

    Where is it produced?

     

    It is a field crop that grows especially under pine forests and high altitude forests above sea level. A gentle and light plant, it likes soft, humus rich, stone light soils. Cumin cultivation is made in newly opened soils for good growth.



    How is cummin produced?

     

    It is a plant that uses its fragrance. Its seed is 4- 5 mm. Cummin seed  is blended with phosphorus fertilizer to the field. 30- 40 days after the soil begins to rise. It is a very demanding job to produce this product because it is blended and spread by beater. In early July, pink white flowers were cut and cured before they were fully ripened.Dried in shade and airy place. Flower umbrellas are shaken upside down. Stone, soil, plant residues are eliminated by sieving. Seeds are ground into powder. Only 50 kg of cumin comes out of 1 acre.

     

    How is the production stage?

     

    It is produced by hand and traditional methods in the environment of local producers in all levels of production. It is delivered to spice production facilities. The fruit seed is pulverized by cumin mower in hygienic conditions and without additives. The product is stored and dried according to the moisture content. It is packed on the production track and presented to you.

    What is the shelf life and storage conditions?

     

    Shelf life is one year. Keep in a cool and dry place away from direct sunlight.

     

     

     

  • Nutrition Facts
    Serving Size:
    100 grams
    Amount Per Serving
    Calories from Fat 199.9
    Calories 376
    % Daily Value*
    Total Fat 22.4 grams
    Saturated Fat 1.4 grams
    Polyunsaturated Fat 3.3 grams
    Monounsaturated Fat 13.8 grams
    Cholesterol 0 milligrams
    Sodium 166.6 milligrams
    Potassium 1808.8 milligrams
    Total Carbohydrates 44.3 grams
    Dietary Fiber 10.5 grams
    Sugars 2.4 grams
    Protein 17.6 grams
    25.2%
    Vitamin A
    12.9%
    Vitamin C
    71.4%
    Calcium
    366.5%
    Iron
    Percent Daily Values are based on a 2000 calorie diet.

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