Cumin is a common spice crop, which is often used in cooking. Therefore, pregnant women can eat cumin in moderation, but not in excess. Therefore, whether it is barbecue or other spices, we should pay attention to it, and we should not be greedy because of a temporary appetite. This is very bad and the consequences are very serious.

In the process of cooking dishes, especially meat products containing cumin can play a role in enhancing fragrance and freshness. Cumin is rich in essential oil and has a strong aroma. It is considered as the second most important spice crop in the world after pepper. Cumin is also known as cumin, cumin, and fennel in southern Xinjiang. It is an annual or biennial herb of Umbelliferae, Umbelliferae and Cuminum.

cultivation techniques

The varieties of cumin planted in this area are Xinjiang big seed and local self-kept seed, and the growing period of Xinjiang big seed is about 90 days. Sowing in late March to early April and harvesting in mid-July are mainly characterized by green color, fragrant smell and full seeds. Cumin has strong adaptability, drought tolerance and fear of waterlogging, and is not strict with soil requirements. Generally, sandy loam with good water permeability and drainage should be selected for planting.

Select seeds with full seeds, bright colors and no pests and diseases for manual selection, remove impurities, and dress the seeds with10g before sowing. Cumin should be sown sooner rather than later, from late March to early April. Under windless conditions, remove the seeds evenly twice, and then cover the seeds evenly with sand with a thickness of 1 to 2 cm.

Reference to the above content: Baidu Encyclopedia-Cumin