How to grow cumin? How is cumin made?

Cumin always blooms and bears fruit at the same time. When it matures, the field is filled with a wonderful fragrance. Cumin is an important condiment with a strong and fragrant smell. It is suitable for meat cooking, regulating qi and appetizing, and can dispel wind and relieve pain. It is mainly used in dishes made with beef, mutton, game, etc. How to plant cumin? If you are interested, you can open the following content to learn more.

Contents of this article

1. How to plant cumin

2. How is cumin made?

3. What does cumin taste like?

How to grow cumin

1. Site selection and land preparation:

For cumin planting, it is best to choose sandy loam or loam with good ventilation, deep soil, loose soil, medium or above fertility, and low salt and alkali content.

2. Scientific fertilization:

Before sowing, combine spring land preparation and apply 10 to 20 kg of diammonium phosphate or 40 kg of superphosphate per mu at a time, and harrow the land to a depth of 25 cm.

3. Field management:

After sowing, if it is autumn sandy land, timely irrigation is required. If it is winter water land, there is sufficient moisture and no irrigation is required. After the seedlings emerge, the first irrigation is carried out at the 2-leaf stage. The amount of water should be sufficient so that there is no water accumulation in the field 2 to 3 hours after irrigation.

4. Reasonable topdressing:

According to the growth of cumin, apply appropriate topdressing. After seedlings and before flowering, spray the stems and leaves with any of the liquid fertilizers such as 1000 times diluted Plant Power 2003, 750 times diluted Gaomeishi and Lan Da liquid micro fertilizer to promote the growth of plants and enhance their resistance to stress. Spray 2 to 3 times in a row, with an interval of 7 to 10 days.

5. Weeding and thinning seedlings:

After cumin seedlings emerge and turn green, if there are many weeds in the field, manual weeding is required in time. Generally, weeding is required twice during the entire growth period.

How is cumin made?

Cumin, scientifically known as cumin, is a transliteration of the Uyghur language. It is also called fennel and wild fennel. It is an annual herbaceous plant of the Apiaceae family. Its original origin is in North Africa and the Mediterranean coastal areas. At present, the countries that grow cumin in the world are mainly India, Iran, Turkey, Egypt, China and the Central Asian region of the former Soviet Union. It is basically distributed in the arid and rainless areas from North Africa to Central and West Asia. Since cumin is an important raw material for making curry powder, India is the world's largest cumin country. Cumin is an important condiment with a fragrant and strong smell. It is suitable for meat cooking, regulating qi and appetizing, and can dispel wind and relieve pain. Cumin always blooms and bears fruit at the same time. When it is ripe, the field is filled with a strange fragrance. Cumin, Xinjiang cumin is Iranian type, and its quality is between Indian type and Turkish type.

What does cumin taste like?

Cumin flavor is aromatic and strong, salty and fresh. Cumin flavor is a Chinese seasoning widely used in northwest Xinjiang and other regions. It is mainly used in hot meat dishes. It is mainly used in dishes with beef, mutton, game, etc. as raw materials.

Cumin is also known as cumin and cumin. In southern Xinjiang, it is called fennel. It belongs to the Apiaceae family, an annual or biennial herb, 20-40cm tall, with smooth hairless petals (except for the fruit). The petals are pink or white, oblong, and the flowering period is April and the fruiting period is May.