1. Indian Cumin (Desi Jeera)

   • The most common type.

   • Light brown in color, elongated seeds.

   • Strong aroma and sharp flavor.

   • Grown mainly in Rajasthan and Gujarat (India produces over 70% of the world’s cumin).

2. Iranian Cumin (Shahi Jeera / Caraway)

   • Though not originally Indian, it is imported and sometimes cultivated in parts of India.

   • Smaller, darker seeds than normal cumin.

   • Sweeter and more delicate flavor.

   • Often used in Mughlai dishes, biryanis, and spice blends.

3. Black Cumin (Kalonji / Nigella sativa vs. Shahi Jeera confusion)

   • True Black Cumin (Bunium persicum) is also called Kala Jeera.

   • Thin, dark brown to black seeds.

   • More earthy, smoky taste.

   • Rare and more expensive.

   • Used in rich curries, kebabs, and Kashmiri cuisine.

4. Organic Cumin

   • Not a botanical type but a cultivation method.

   • Chemical-free farming, often exported for premium markets.

5. Bold & Regular Cumin (Market Grades)

   • Based on seed size and purity:

     • Bold Cumin – larger, plumper seeds.

     • Regular Cumin – smaller, thinner seeds.

🔹 Regional Specialties in India

• Rajasthan Cumin – High oil content, strong aroma.

• Gujarat Cumin – Lighter color, widely exported.

• Madhya Pradesh Cumin – Increasingly cultivated, good for domestic use.