Cumin is a condiment with high medicinal value and is deeply loved by people. In recent years, it has been successfully introduced in some areas below the altitude of 1700m in Hexi irrigation area of Gansu Province, and the planting level has been continuously improved, and it has embarked on the road of industrial development. By the end of 1999, the area of Jiuquan and Zhangye reached 0.120,000 hm2. The production practice shows that the interplanting of cumin and corn can not only harvest one more crop of cumin, but also ensure the high and stable yield of corn, which is an ideal and efficient planting model.

"Cumin" is Uygur language, which means "rest fennel". Originated in Egypt, introduced and cultivated in Xinjiang, China. Cumin is very unique in taste and flavor, rich in oil and rich in flavor. After grinding into powder or grinding, it is used to cook beef and mutton. Cumin is also one of the main raw materials for preparing curry powder.

Processing beef and mutton with cumin can remove the fishy smell, make its meat more delicious and fragrant, and increase people's appetite. Cumin also has antiseptic and bactericidal effects when used in vegetables. It also has certain medicinal value. Chinese medicine believes that Cumin can refresh the brain, dredge the pulse, reduce fire and calm the liver, and has pharmacological effects of dispelling cold and dampness, regulating qi and appetizing, expelling wind and relieving pain.

3~8 grams each time. Cumin is hot, so it should not be too much when seasoning, and it should be eaten less in summer. It is suitable for people with kidney deficiency, dyspepsia, stomach cold and pain, and frequent defecation. Patients with constipation and hemorrhoids should eat less or not.