The commonly used seed spice Cumin (Cuminum cyminum Linn.) contains 3-4% volatile oil and about 15% fixed oil. Conventional grinding of cumin is associated with problems of temperature rise, caking, clogging of sieves and deterioration of quality due to loss of volatiles. Shortcomings of the conventional size reduction were obviated by flaking and the effect of flaking on the yield and quality ...

A number of Indian spices are used as rejuvenators as well as for treating various disease conditions. They may be tonics, antipyretics, aphrodisiacs, expectorants, hepatoprotectives, antirheumatics, diuretics, etc. Cuminum cyminum and Carum carvi are the sources of cumin and caraway seeds respectively, which have been used since antiquity for the treatment of various indications in traditional...

Because the need of increasing the medicinal plant production all over the world, its production became an ultimate goal to meet the great increase of population to avoid chemical therapy side effects on human health through utilization of the medical herbs. However, the use of the most suitable and recommended agricultural practices in growing such crops could provide the producers with higher...

This is the first report evaluating the relationship between the chemical compositions of cumin seeds (based on the analysis of the content of catalase, ascorbate peroxidase, proline, protein, terpenic compounds, alcohol/phenols, aldehydes, and epoxides) and the induction efficiency of somatic embryogenesis in two Iranian superior cumin landraces (Golestan and North Khorasan). Cotyledons isolat...

Classical control charts are very sensitive to deviations from normality. In this respect, nonparametric charts form an attractive alternative. However, these often require considerably more Phase I observations than are available in practice. This latter problem can be solved by introducing grouping during Phase II. Then each group minimum is compared to a suitable upper limit (in the twosided...

Processing and preservation of spices are important for assuming the quality of the end-product. Microwave processing and cooking of foods is a recent development, which is gaining momentum in household as well as largescale food applications. Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred, due to the convenience and ease of handling. In In...

This study was done to assess the antifungal effect of some biocontrol agents effective microorganisms (EMs1), Pseudomonas fluorescens, and Bacillus pumilus, titanium dioxide (TiO2) nanoparticles, black cumin and wheat germ oils as well as the recommended fungicide (flutolanil) against root rot of tomato. Moreover, gas chromatography-mass spectrometry (GC-MS) examination was completed to identi...

The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus ...

BACKGROUND Black cumin (Nigella sativa) is an ancient herbal medicine recommended by the World Health Organization. The antioxidant and antihyperglycemic effects of black cumin are well established. Amelioration of renal dysfunction in nephrotoxic rats with black cumin treatment has also been noted. However, the effect of black cumin treatment on renal dysfunction in diabetes mellitus has not b...