Introduction :

Sesame seeds is one of the oldest seeds known to mankind. No one is quite sure of its exact origin, however it is known that the Egyptians ground the seed to make flour, the Romans ground the seeds with cumin to make a pastry for bread and the Chinese have been using sesame seeds for the past 5.000 years. Today, sesame plants can be found in Asia, North Africa as well as in Central America.

We are one of the reputed supplier of Sesame Seeds in overseas Market. We've got dedicated Quality Control segment which takes care of each and every aspect at the time of Processing itself.

Processing the Seeds :
After harvesting, the sesame seeds are cleaned and hulled. The first stage of the hulling process is cleaning. The sesame seeds pass through an air separation stage to remove any foreign particles. Next, a combination of water and friction work together as the seeds are passed against the chamber of the hulling machine to separate the hull from the seeds. Once the seeds have been hulled, they are passed through an electronic color sorting machine that rejects any discolored seeds to insure perfectly colored sesame seeds. We maintains the highest hygiene standards and is committed to keeping the environment clean through advanced technology.

Grades & Specifications for Sesame Seeds:


HULLED SESAME SEEDS
Item Mechanical Hulling
Purity 99.9%
Admixture 0.05%
Moisture 5% Maximum
FFA 1%Max
Packing 25 Kg in Paper Bags
Quantity 18 MT / FCL


NATURAL SESAME SEEDS
Item Natural 99/1 Natural 98/2
Purity 99% 98%
Admixture 1% 2%
Quality 99% whitish, 1 % Dark Coloured 99% whitish, 2 % Dark Coloured
  1% rain damaged 2% rain damaged
Moisture 6% Maximum 6% Maximum
FFA 2% Max 2% Max
Oil Content 48% Minimum 48% Minimum
Packing 50 Kg in Jute Bags / PP-Woven Bags 50 Kg in Jute Bags / PP-Woven Bags
Quantity 19 MT / FCL 19 MT / FCL

Natural Sesame Seeds are also available in 99.90% purity
Storage: Store in cool & dry place, away from heat and direct sun light.
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Type : Spice (whole or ground)

Description : Dried fruit from a plant in the parsley family.

Flavor : Slightly bitter, pungent, nutty, hot.

Uses : Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes.


This spice dates back to the Old Testament. Also called "cumino." Available both in a powder and as seeds. Freshly ground seeds impart a robust fragrance and flavor to curries, salsas, soups, and marinades. For heightened aroma, people roast the whole seeds for a couple of minutes in a dry skillet or toaster oven before grinding.

India in world Cumin Seeds market

Though cumin a native of Egypt, it is now mostly produced in India is the largest producer of cumin. In Rajasthan the area under cultivation during year 2000-2001 is 1,99,839 Hects. and production is 76760 M.T. accounting for 60% of national production. In India it is mostly produced in Rajasthan and Gujrat.

Indian cumin is exported in its natural as well as powdered forms, besides as essential oils. exports are mostly to USA, Singapore, Japan, UK, and middle east countries.

The world demand for cumin is in the range of 12,000-15,000 tonnes. Singapore, USA, UK. Netherlands etc. are the important markets for cumin. India's export of cumin is mainly to countries like UK, Singapore, Saudi Arabia and Japan.

Cumin is an important ingredient in curry powder, Cumin oil has only minor applications, mainly as flavouring agent. It is used as an ingredient in several Ayurvedic medicines as well as in the preparation of soft drinks.

Overview

Cumin is native to the Levant and Upper Egypt. The spice is especially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five millennia ago; the seeds have been found in the Old Kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as 'Cuminus'.

Description

Cumin is the seed of a small umbelliferous plant. The seeds come as paired or separate carpels, and are 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.

Cumin Seedss cultivation

Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.

Preparation and Storage

The seeds should be lightly roasted before being used whole or ground to bring out the aroma. Cumin may also be pounded with other spices in mixtures such as curry powder. Ground cumin must be kept airtight, to retain its pungency. This spice should be used with restraint - it can exclude all the other flavours in a dish. Less than a teaspoon of it will flavour a meal for four.

Attributed Medicinal Properties

Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoke in a pipe with ghee, it is taken to relieve the hiccups, Cumin stimulates the appetite.
 
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