The original birthplace of cumin is in Kerman and its high-quality caraway seed grows in mountains, European use it as a kind of spices in their food and also cooked a kind of bread with it. Arabs make a nourishing mixture by mixing it with pepper and honey, but Iranian use it with rice.
Cumin is one the products of Kerman and more than %80 of it produced in Jupar. Three kinds of cumin cultivated from this region, seventieth cumin which grows in the areas that enjoy warmer climate the other one called nineteenth cumin that grow in the higher heights and ninety days after Nowrooz are picked off and is larger and more fragrant than the first. The third one named “Kabku” which grows in the high more than 3000m.
This is a fragrant plant which is used in composition of many drugs. There are various kinds of caraway, with the latter enjoying the highest quality. It is black in color and is harvested on the slopes of Hezar Mountains in Kerman which is said to be a growing field for 1,000 types of herbs. It is specially used in cooking along with rice and in different stews. Cumin which is harvested in Kerman is so famous because of its quality and strong smell in cooking.For the Persians the expression “carrying cumin to Kerman” is the same as the English language phrase “carrying coals to Newcastle.