Cumin – what is it, the beneficial properties of spices, use in cooking and traditional medicine

The content of the article

• Seasoning cumin
• Beneficial features
• Harm and contraindications
• Types of Cumin
• The use of cumin
• Combination with other spices

Cumin (zira) – seasoning with a piquant taste, delicate aroma, giving the dishes sophistication and inimitable taste characteristics. For thousands of years, cumin has been used in medicine as a healing component that acts on the cardiovascular system and gastrointestinal tract, which can quickly heal wounds. In the photo of excavations of ancient pyramids, for example, seeds of zira were found. What is its use for a modern person?

Seasoning cumin

Cumin is an herbaceous plant of the Cumin genus, otherwise called a zera, zira, jira, cammun, Indian or Roman caraway, caraway. It comes from Central Asia, cultivated in Afghanistan, Iran, the Mediterranean, grows zira in Africa, the countries of America (North, Latin). European culinary experts often use caraway seeds. Cumin is not caraway. Comparing it firsthand, and not from the photo, you will not confuse them in the future. Similarities and differences of seeds:

• Cumin with cumin belongs to the same family – umbrella.
• The aroma of caraway seeds is thin, unexpressed, tender.
• The cumin smell is bright, nutty, bitter-sour, the taste is spicy.
• Cumin seeds are larger, lighter than cumin seeds.

A grassy annual (sometimes two-year, perennial) plant of zira reaches a height of half a meter. Leaves are regular, the lowest of them are cut into thin feathers three times. Inflorescences of zira, collected in umbrellas, red or white, bloom in June. Dark brown cumin seeds are curved in a crescent, narrow, with longitudinal ribs. Seeds, whose dimensions reach 0.5 cm in length and 0.15 cm in width, are obtained from fruits. The aroma opens when they are fried or lightly frayed.

Beneficial features

The energy value of cumin seeds reaches 375 kcal (1567 kJ) per 100 g of product. Zira has a positive effect on the digestive organs, cardiovascular system, and brain activity. Structure:

• water, proteins, carbohydrates (sugars);
• vitamins (A, E, B2, B3, B6, B9, B12, C);
• trace elements (Ca, K, P, Fe, Mg, Zn, Na);
• saturated fats (essential oils).

With the constant use of zira, it has a beneficial effect on the body, it is used in cooking, cosmetology, aromatherapy. Benefits of Zira:

• Helps digestion, eliminates stomach cramps, colic.
• Enhances appetite, relieves diarrhea, bloating.
• Is a powerful aphrodisiac.
• Tea with cumin tones, improves memory. A decoction with fennel, caraway seeds, coriander, cardamom, normalizes the activity of the kidneys, removes toxins from the body.
• Helps with insect bites, relieves itching, quickly heals skin wounds.
• Enhances lactation, eliminates toxicosis.
• Has analgesic, diuretic, expectorant, antiseptic properties.
• Helps with migraines, stress, nervous exhaustion, fatigue, insomnia.
• The smell of this Asian spice improves mood.
• Prevents blood clots, heart attacks.
• Improves brain activity, cleanses the blood.
• Treats respiratory diseases, colds, coughs.
• Fights eye diseases, enhances visual acuity.
• Helps in the absorption of fatty foods.
• Removes parasites from the body.
• Helps in the absorption of drugs.
• Essential oils are used in cosmetology: the fight against cellulite, age spots, freckles, deodorizing the body, enhancing hair growth, treating seborrhea.

Harm and contraindications

The use of cumin has a beneficial effect on the outcome of many diseases. In the east, they believe that a dish without zira is not tasty, not healthy. It should be understood that it is not suitable for everyone. Contraindications for use:

1. Gastrointestinal tract inflammation.
2. Duodenal ulcer.
3. Hyperacidity, stomach ulcer.
4. Gastritis.
5. Spice allergy.
6. Overweight or underweight.

With the abuse of zira, there is a possibility of the occurrence of such disorders as hepatitis, weight loss, the development of asthenic syndrome, decreased potency, complication of diseases of the gastrointestinal tract. If after eating dishes with cumin, there is discomfort, malaise, you should immediately consult a doctor to identify the causes.

Types of Cumin

In the cookbooks there are photos of white and black cumin, differing in appearance and taste. Two types of zira:

1. White cumin (Persian zira) – more common on the shelves of markets, shops. It has a yellowish light shade, soft taste with a nutty notes, a delicately aromatic odor.
2. Black cumin (kirmansky zira, kala zira) – charcoal-black small seeds with a sharp-aromatic earthy smell, bitter in taste. Spice does not require prolonged frying, loses its earthy taste during heat treatment, but gives a special piquancy and rich taste to food. Fried zira for cooking take quite a bit.

The use of cumin

Seasoning zira is involved in the preparation of a delicious oriental pilaf, along with saffron, paprika, garlic, a mixture of peppers and barberry. It is added to yogurts, cheeses, cottage cheese. Cumin spice gives an original flavor to desserts, drinks, sweets, homemade cakes. It is seasoned with hot meat, fish, vegetable dishes, vegetable and fruit salads, stews, soups. Combining cinnamon, cardamom, cumin, make jam.

Black cumin, in harmony with sauces (sour cream, tomato), beans, marinades, sausages, liquors, if it is fried in vegetable or ghee. It is used in the preparation of cold snacks, preserving mushrooms, vegetables. Experienced housewives know how to cook sauerkraut: if salting is done with zira, it will turn out unusual and very tasty.

Spice is a part of Yemeni, Mexican mixtures, spicy and sweet chutney, curry, chili. Due to its warming properties, zira is used in hot spice mixtures (along with nutmeg, cardamom, black pepper, coriander, cloves and cinnamon) – garam masala, without which Indian cuisine does not exist.

Combination with other spices

Cumin promotes the digestion of fatty, heavy dishes, gives the food a piquant taste. As part of other spices, it is included in mixtures, popular not only in the East. How to cook common combinations:

• Garam-masala: nutmeg, coriander, cardamom, zira, black pepper, cinnamon, cloves. The mixture is used for vegetable stews, soups, meat dishes.
• For vegetable curries: fresh ginger, chili, zira, coriander.
• Yemeni spices: cardamom, ground black pepper, coriander, turmeric, cumin. The composition is suitable for rice, pilaf, soups, meat dishes.
• Chili: zira, oregano, paprika, dry garlic, dry onions, red pepper. The mixture is used to make soup, sauces, vegetable stews, fish and meat dishes.
• Mexican spices: Jamaican pepper, dried chili, saffron, oregano, white pepper, cumin, brown sugar, smoked paprika. Used for sauces, cooking meat dishes..
• How to make chutney: ginger, nutmeg, cloves, zira, mustard seeds, a mixture of red and black peppers, lavrushka. For tomato sauces, apple dishes, coconuts.
• Tasty mix of coriander, cumin, turmeric in baking.