Cumin is a small annual herb with a much-branched angular or striated stem. The stem bears 2 or 3 partite linear leaves, bluish green in color, having sheathing bases. It is locally known as Jeeraka.
Cumin is either dry roasted or roasted in ghee or oil. It is used in papads, pickles, salad varieties, side dishes, masala mixes, breads, snacks, meat varieties, fish dishes, and decoctions for stomach pain. It is pungent and has a strong flavour. Jeera rice is a popular dish in India.
