Microwave heating and conventional roasting of cumin seeds

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 Indian tradition, most of the spices are subjected to roasting before addition to food preparations. Cuminum cyminum Linn. is one widely used spice. Crushed cumin seeds are used as a condiment in a variety of dishes. Cumin seeds contain volatile oil (2-5%) that imparts the characteristic aroma to the seeds. In the present study which is conducted at Plantation Products, Spices and Flavour Technology Microwave heating and conventional roasting of cumin seeds