ASHITA RANA, VIPUL KUMAR, ANIS MIRZA* AND ANIL PANGHAL
Department of Horticulture, Lovely Professional University, Phagwara-144 411 (Punjab), India
*(e-mail : anis.19474@lpu.co.in; Mobile : 98551-29278)
ABSTRACT
The study reports the potential of Cuminum cyminum (cumin) as a seed, essential oil (EO) as a plant-based shelf life enhancer against fungal and aflatoxin contamination and lipid peroxidation. It has been observed that spices behave as a bio-nutrient enhancement that improves the flavour, essence and fragrance of food and also controls several diseases. Cumin is used as a delicacies spice for effective and powerful aromatic effect. Cumin appears with characteristic forms as anise, fennel and black cumin. The cumin investigation reveals that they contain fixed oil, volatile oils, acids, essential oils, protein and other elements. Components such as cymene, terpinene, cumin aldehyde, oleoresin, thymol have shown their uses. It is a significant component of iron, provides energy, boosts immune system and skin diseases. Several important diseases can affect the crop productivity and proper cultural, physical, chemical and biological control is required to boost the cultivation practices of spices in our country.
Key words : Cumin, terpines, oleoresin, nutrients, medicinal value, diseases, management