**Author details**

Navjot Singh Brar1 , Prakash Mahala2 , Kartik Sharma3 , Parmdeep Singh Dhanda4 , Alpa Yadav<sup>5</sup> , Meenakshi Sharma6 and Prashant Kaushik7 \*

1 Vegetable Research Station, Khanaura, Hoshaipur, India

2 Regional Research Station, Abohar, Fazilka, India

3 Department of Agronomy, Punjab Agricultural University, Ludhiana, Punjab, India

4 Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India

5 Department of Botany, Indra Gandhi University, Meerpur, Rewari, India

6 Department of Chemistry, Ranchi University, Ranchi, India

7 Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain

\*Address all correspondence to: prakau@doctor.upv.es

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Cumin (*Cuminium cyminium *L.): A Seed Spice Crop with Adopted Production Technology… DOI: http://dx.doi.org/10.5772/intechopen.109054*
