The recent months have seen a notable increase in the price of Jeera (Cumin), one of the most common and valued ingredients in Indian cuisine. This inflation has mainly come about due to an imbalance between supply and demand, with arrivals of the spice on the market failing to meet the high consumer demand. This scarcity has thus triggered a surge in prices.
About Jeera: A Historical Account
Jeera is not merely an aromatic seed that enhances the flavour of food. It is indeed much more than that; it plays a significant role in culinary as well as medicinal applications throughout the world. The origins of this important spice can be traced back to the Mediterranean, from where it subsequently made its way to India. Interestingly, evidence of Cumin usage, dating 5000 years back, has been found in the Egyptian pyramids.
The economic value of the Jeera plant lies primarily in its dried fruit, which is used as a condiment in many different cultures’ cuisines, either whole or in powdered form. Another product obtained from this plant is Cumin oil, reputed for its antibacterial activity. It finds use in veterinary medicines and various industries.
Climate and Cultivation Specifics of Jeera
Jeera is a resilient plant that grows well in both tropical and sub-tropical climates. It thrives in all types of soils, although well-drained sandy loam soils are considered best suited. However, the climate plays an important role in its cultivation. Jeera prefers a moderately cool and dry climate without humidity. This narrows down its cultivation areas, majorly to specific regions in Gujarat and Rajasthan.
Unjha, positioned right in the heart of India’s Jeera cultivation belt in Gujarat has become the primary market influencing crop prices. Significantly, Gujarat also holds the title of the largest producer of Jeera in India. This crop is typically sown in October to November and harvested in February and March.
Major Producers of Jeera
Speaking on a global level, India stands as the dominating producer of Jeera, covering nearly 70% of the world’s total output. The remaining 30% is contributed by other countries such as Syria, Turkey, UAE, and Iran. Notably, recent disruptions in Jeera production in these countries due to civil war and natural disasters have underscored India’s global importance as a major producer of this significant spice.
