What exactly is cumin? What is Cumin?

Cumin this kind of thing comes from? Do you know? For thousands of years, people's exploration and pursuit of food have been exploring and advancing, from being full, eating well, and eating healthy.

In order to make food exude an attractive aroma, many food additives are gradually being valued, so it is necessary for us to understand those condiments with rich aroma and unique flavor - cumin from natural flavors in detail and richly. At present, Xinjiang is the main producing area of cumin in China. Cumin, which is grown and produced in Xinjiang, enters all parts of the country every year, and the name "Urumqi" also means naturally beautiful pastures.

It can also be said that Xinjiang is a paradise of food, but the characteristic of Xinjiang cuisine is cumin, which is also the biggest feature of local food culture.

The cultivation of cumin is currently limited to Xinjiang and the Hexi Corridor of Gansu, and the market for cumin is relatively high due to the low yield of the cumin. But abroad, cumin is just one of the spices that is less than pepper, so it is also used in large quantities. They add cumin to various foods to enhance the flavor of the food.

Raw cumin is commonly used for grilling, while cooked cumin is sprinkled directly on the prepared food. Cumin is not very strict on the soil, as long as the soil salinity content is low and there is no water accumulation after planting, there will generally be no major problems. However, in order to increase the yield of planting, it is important to avoid double planting.

Before planting, the plot was planted with wheat, melons and fruits, and the vegetable plot was good. After choosing a good planting site, it should be deeply cultivated, sprayed with high-quality organic fertilizer, and nitrogen and phosphorus fertilizer should be applied. Fertilizer is not easy to overdose, cumin has a strong resistance to infertility.

If the fertilizer is applied too much, it will grow too much and fall off. After spring sowing, soil moisture can be maintained by leveling the plots.

Before planting cumin, seeds with full particle size, bright color and disease-free should be selected. Mix medicine before sowing, sow in mid to late March every year, and sow in the windless period. There are two common planting methods, artificial seeder shallow sowing.

Due to the small particle size of cumin seeds, an appropriate amount of sand, urea and other substances can be mixed and sown evenly during planting to achieve the symmetry of planting seedlings. From the perspective of its growth characteristics, the growth and development period of Ziran is shorter after planting. To maximize the use of the land, other crops can be grown.

When the cumin is ripe and received, the intercropping crops should be supplemented with fertilizer in time.

As mentioned above, cumin loves drought and is afraid of flooding. Excessive soil moisture can lead to widespread death of cumin. Therefore, it is necessary to water less when irrigating, as long as the soil is not dry, it should not be watered.

If water is found in the field, it should be drained promptly. Cultivating cumin before it emerges, because cumin's ability to break the ground is not strong, if the plot is hard, it needs to be broken manually. During the growing season of cumin, as long as there are weeds in the field, weeding should be done in time.

Cumin, also known as: dry tea, cumin celery, is called cumin in southern Xinjiang. From Central Asia and Iran, Xinjiang is the only production area of cumin in China, and the main production areas are in Bayingolin Mongolian Autonomous Prefecture, Turpan, Aksu and other places.

Its seeds are about millimeters long and about millimeters wide, oily, with a strong fragrance, and the skin is blue-green or yellow-green. It is mainly used for seasoning, extracting spices, etc., and is a must-use condiment for roasted and baked foods, with a very unique taste and flavor, rich in oiliness, and fragrant and strong smell. Cumin is also one of the main ingredients in the preparation of curry powder.

The aroma of curry is very strong, the aroma will be more obvious when it is fried or roasted, and the taste of cumin will change slightly when it is heated. Processing beef and mutton with cumin can dispel fishiness and greasyness, and can make its meat more delicious and aromatic, and increase people's appetite.

This kind of thing comes from Egypt, this spice was introduced to Xinjiang in the middle of the Tang Dynasty, because the taste is more peculiar, so cumin will be added to many cuisines in Xinjiang.

From the Iranian generation, cumin is only produced in Xinjiang in our country, and this thing is very popular as a seasoning, and the taste is very good.

Cumin, pronounced zī rán. zī, the initial z, the rhyme spine Ling mother i, the tone of the voice.

rán, the initial r, the vowel an, the tone of the second tone.

Cumin, also known as dry tea, cumin celery, is called cumin in southern Xinjiang. It is an annual or biennial herb of the Apiaceae family, cumin celery, and its original origin is in North Africa and the Mediterranean coastal region.

Cumin is rich in essential oils and has a strong aromatic smell, and is considered the second most important spice crop in the world after pepper.

Buying tipsCumin, the seeds are about millimeters long and about millimeters wide, oily, with a strong fragrance, and the skin is blue-green or yellow-green.

Put a small amount of cumin in the water, and the real cumin should float on the surface of the water and the water quality should be clear; If there is a phenomenon such as sinking bottom, water turbidity and balance, it may be adulterated cumin.

Cumin is a Uygur language, referring to benzoin fennel, which is native to Central Asia, Iran, and introduced and cultivated in Xinjiang, China. Cumin has a very unique taste and flavor, rich in oiliness, aromatic and strong smell, ground into powder or ground, used for cooking beef, mutton, etc., is a must-use condiment for roasted and baked food, and is also one of the main raw materials for preparing curry powder.

Cumin is the name of the Uygur people, and the main production areas of cumin in China are Turpan, Aksu, Bayingolin Mongolian Autonomous Prefecture and other places in Xinjiang.

It is also known as dry tea, cumin celery, benzoin fennel, wild fennel, and is generally used for seasoning, extracting spices, and is one of the essential condiments for barbecue and other foods.

The smell is fragrant and strong, and many people like to go with pancakes or sandwiches, and the taste and flavor are extremely unique.

Cumin is a seasoning that makes food taste more delicious.