Add turmeric and cumin seeds. Is it possible to give zira to children

This aromatic spice has been used since time immemorial and is even mentioned in the Bible. The Egyptians used it to mummify bodies; the Romans, to flavor their dishes and preserve meat; and the Europeans - as a guarantee of fidelity. In addition, due to its beneficial properties for health, and especially digestion, zira has traditionally been used as medicinal product for the treatment of many diseases.

It is interesting! In Italy, spouses who were to separate for a while consumed cumin seeds, which were supposed to protect them from extramarital differences. And the Greeks made it a symbol of greed because of the high cost and small size of the seeds.

Today, cumin is widely distributed as dried small, light brown seeds, and is used as a healthy flavoring spice.

Main types

There are 4 types of zira:

Persian;
Kirman;
Syrian;
Nabataean.

Among the best are Kirman (small dark seeds with a spicy aroma) and Persian (it has a yellow color and a strong smell).

How and where does the plant grow

Cumin is an aromatic annual plant with bright openwork greenery about 40-50 cm high. Coming from the Middle East, it loves the sun and grows in warm and sunny climates. The plant looks like a carrot with thin leaves 3 to 7 cm long and white or pink umbrella-shaped inflorescences. It is sometimes confused with cumin (Carum carvi), whose fruits, called "seeds", also form after flowering, and have a similar flavor. Cumin seeds are oval-shaped, resembling an egg, 3 to 6 mm in size, gray-brown in color, lighter than cumin.

How cumin grows in the wild

What does the spice look like?

Cumin seeds and powder

Chemical composition and calorie content

The nutritional value of zira

100 g of cumin contains:

Essential Nutrients

Iron, which is rich in cumin seeds, will allow optimal transport of oxygen in the body. Don't forget to combine it with other foods like lentils or fish.
Magnesium contained in the seeds will help relax the smooth muscles of the digestive tract for better digestion and proper functioning of the digestive tract.
Phosphorus beneficial effect on nerve cells. With its help, they are activated and maintain good dynamics of the muscles and the brain.
beta carotenes, present in the seeds, give zira antioxidant properties, slow down cellular aging and stimulate the restoration of body tissues.
Cumin seeds contain a large number of essential oil, various flavonoids, isoflavones (plant hormones), alkaloids and other phenolic compounds.

Zira is a spice consumed in large quantities, these nutrients will increase the overall nutritional value of the food. Remember to balance your diet with plenty of fruits and vegetables to cover all your mineral, vitamin and trace element needs.

Useful properties of cumin

Cumin is not only culinary spice, but also a natural phytotherapeutic agent that can treat certain diseases or reduce health problems. AT last years Much research has been done to better understand the virtues of this plant.

Seasoning has many medicinal properties that have a beneficial effect on the body. She is:

improves appetite;
stimulates digestion;
reduces bloating and flatulence;
reduces intestinal spasms;
fights indigestion;
provides body cooling;
helps fight insomnia.

Also, the spice will help prevent the onset of more serious disorders:

In combination with a healthy lifestyle, it will protect the cardiovascular system, and thus help reduce the risk of a heart attack.
As part of a balanced diet, cumin plays important role in reducing the risk of developing certain types of cancer (stomach, liver).

In addition, zira has beneficial effect for functioning female body in particular, helps to balance the menstrual cycle.

Contraindications

Eating cumin seeds may have some unwanted side effects. In excess, it becomes toxic to the body. Regarding dosages, it is necessary to take into account the recommendations of phytotherapists.

When breastfeeding

Women who are breastfeeding should avoid consuming excessive amounts of seasoning as this can lead to low milk production. Although this side effect is not common to everyone, excessive amount can do more harm than good to your health.

During pregnancy

Custard seeds can have an abortive effect on women during pregnancy. Consuming large amounts can lead to miscarriage. Pregnant women should follow a diet recommended by a doctor or nutritionist.

The use of zira seasoning in cooking

What is this spice

For the seasoning, cumin seeds are harvested and then dried. Essential oil can also be extracted from zira. You can grind dried seeds before cooking. A ground form is also commercially available. Seasoning can be added to both raw and cooked dishes. However, use it sparingly, as the flavor of this spice tends to be enhanced in dishes.

Essential oil of zira

In addition, cumin can be consumed in the form herbal tea or infusion to improve performance digestive system. To make this infusion, pour 20 g of seeds into boiling water, let it steep for a few minutes, and then strain.

What does it taste like

Zira possesses spicy taste and warm spicy aroma. When heated, it reveals more bitter and pungent aromas.

When used in cooking spice:

gives a pleasant aroma to products;
reduces the smell of fish and meat;
has antiseptic properties.

Attention! In powder form, cumin is preferably placed at the end of cooking so that it retains all of its flavors.

Where to add zira

Zira is considered an oriental spice, but it is an important ingredient in the cuisine of different nations. Ground cumin is an important ingredient in curry powder and is found in Indian, Vietnamese and Thai spices. Many Latin American recipes also call for this seasoning.

Zira is the ideal spice for flavoring such typical national dishes like couscous, chili con carne, garam masala or oriental pilaf. It goes well with fish, lamb, chicken, as well as vegetables, sauces and soups.

Chili with cumin

Seasoning is perfect for Dutch cheeses, such as Edam and Gouda, and is also used in herbal teas or infusions alone or in combination with other herbs.

Gouda cheese

Advice. sprinkle breadcrumbs cumin seeds to make your breaded meat more beautiful and flavorful.

What spices can be combined with cumin

Since zira is one of the main ingredients of complex spices, it goes well with all the seasonings that make them up.

What can replace

When a recipe calls for cumin and you don't have it on hand, one of the following substitutes can be used instead:

cumin seeds

Zira and cumin are plants from the same family. They are similar in appearance and taste, although cumin has a stronger, hotter taste. Use cumin instead of cumin seeds. Start with half the amount called for in the recipe and gradually add according to your taste.

This substitute should not affect the color of the finished dish.

Cumin seeds (carum carvi)

ground coriander

Another option is ground coriander, although using it will change the flavor of the recipe. It has an earthy, lemony cumin flavor, but lacks warmth. Sprinkle in some coriander, then add a little bit of chile powder to bring back the warm taste.

Coriander (coriandrum)

chili powder

Cumin is one of the main ingredients in chili powder, so using it as a substitute is a way to bring its flavor back into your dish. Since chili powder usually also includes paprika, cayenne pepper, garlic powder, onion powder, and oregano, you should consider how these additional ingredients will work in your recipe. They will affect the taste and also change the color. Cumin has a nutty brown color while most chili powders are red. Use at first half of what is required, and then add to taste.

Chile (chili spices)

Garam masala

This indian mix spice includes a large dose of cumin. It also has coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. All of these spices create a complex flavor that is earthy, sweet, citrusy and spicy at the same time.

Garam masala powder (garam)

curry powder

The ingredients in curry powder vary, but cumin is always present in large quantities. Most commonly, curry powder also includes turmeric, coriander, ginger, mustard, fenugreek seeds, black pepper, and cinnamon. They add a nutty, sweet, and spicy flavor to dishes that use curry. If you decide this is the best substitute for your recipe, be aware that it will change color slightly. Turmeric is bright yellow.

Kari (kari)

How to choose a quality spice

In order to choose a good zira, rub a few grains with your fingers. A quality spice should be well dried and have a strong, fresh aroma.

How to store cumin

It is best to buy zira in seeds and store it in an airtight container, away from heat and light. It will retain all of its flavor for 12-15 months.

If your recipe calls for the addition of powder, you can simply grind the seeds as needed in a small spice grinder or pound them with a pestle.

Ground cumin loses almost all of its flavor after about 2 months.

Cumin storage rules

Recipe for pilaf with zira

Ingredients:

500 g long white basmati rice;
400 g carrots;
400 g of onion;
150 g sunflower oil;
800 g lamb;
1 head of garlic;
1 st. l. zira;
1 tsp coriander powder;
saffron;
1 handful of chickpeas;
1 handful of raisins.

Pilaf with meat and spices

Cooking:

Rinse the rice in plenty of water to remove the starch.
Heat the oil in a large saucepan to high heat. Saute the onion in this oil until golden.
Lay out the meat, cut into small pieces, and then the carrots in long sticks.
Add half the spices, salt, pepper, head of garlic and pour boiling water over. Cover the pot and simmer at very low heat for at least an hour.
Then lay out rice, raisins and chickpeas, and fill with water so that the rice is completely covered. The secret of pilaf is that successive layers should never mix!
After about 20 minutes, check the doneness of the rice.

cultivation

Cumin is a thermophilic plant that loves the sun.

It should be sown in a well-lit and, if possible, sheltered from the wind place.
The soil should be heated to at least 12 degrees, well mulched and enriched with humus.

After the sprouts appear, thin them out so that there is a distance of 15-20 cm between plants.
Cumin does not need much care, just water it in case of hot and dry weather.
Harvesting takes place 3-4 months after sowing in early autumn.
When the seeds ripen, the pods turn brown.

Zira for weight loss

Eating spices promotes the absorption of fat in meals and stimulates digestion. Besides, spicy dishes increase the feeling of satiety by 1.5 times compared to a spicy dish. Cumin, rich in vitamins, has all these properties. It also reduces the amount of sugar in food and regulates cholesterol levels. Its ability to increase gastric secretion of digestive juices and combat bloating makes it very effective in maintaining a flat stomach. To do this, you just need to pour a tablespoon of zira with boiling water, and drink this broth. More complicated recipe, which increases the effectiveness of your diet:

3 art. spoons of zira;
1 st. a spoonful of ginger;
1/2 teaspoon cinnamon;
1 sliced lemon.

Put the ingredients in a bottle and fill with boiling water. Close the bottle, let it cool and put it in the refrigerator. Drink half a glass before each meal. Weight loss is guaranteed, as long as your meals are balanced and low in calories.

Answers on questions

What is the difference between cumin and cumin

Zira (Cuminium cyminum) and cumin (carum carvi) both belong to the umbrella family. These two types of seeds differ in their color and smell. Zira has a yellow-brown color and a slightly lemony aroma, while cumin seeds are almost black in color and smell of anise.

Each nation has its favorite seasonings and spices. In Bulgaria, paprika is put in many dishes, because it’s not for nothing Bell pepper called Bulgarian. Georgians like to season meat and vegetables with hops-suneli. And in Asia, not a single pilaf is complete without zira - a spicy plant that resembles cumin in its appearance.

But in fact, zira and cumin are different spices. And a layman who is not versed in plants can notice the difference only by tasting the seeds by mouth.

After all, even in appearance, the seeds of these plants are almost the same - narrow seeds of a greenish-marsh color half a centimeter long with prominent frequent edges.

The taste of cumin resembles dill, but with a more pronounced spicy aroma, not bitter. The aroma of zira is slightly weaker, but its taste is pronounced, and at the same time, a slight spicy pungency is felt.

At heat treatment of these spices, the following happens: a pinch of zira added to the dish during cooking saturates it with a strong spicy aroma that cannot be confused with the smell of any spice.

In order for cumin to convey its taste and smell to the dish, it must be put at least half a teaspoon. And even more. But now we are talking about zira, which means about those dishes in which it is added.

What dishes add zira

Despite such a peculiar pungent smell, it is very popular. It ennobles the taste of meat, especially lamb. Therefore, it is often added to barbecue marinade, given, of course, national traditions and taste preferences.

Zira is popular in Afghanistan, Iran, India, as well as in Tajikistan and Uzbekistan. For example, when pickling barbecue in Tajik style, cumin seeds are placed along with onions. And for a barbecue in Kokand ( Uzbek cuisine) along with lamb marinate lamb kidneys and liver. All these meat products sprinkle with crushed cumin, black pepper and salt.

By the way, powdered cumin also has a second name - cumin and this confuses a lot of people.

Cumin is added to meat dishes, especially when frying, since whole cumin seeds burn when overcooked and acquire a sharp unpleasant taste.

Both in Tajik cuisine and in Uzbek cuisine, zira is put in minced meat for sausages along with onions and garlic. In preparation horse sausage(Uzbek cuisine) zira is an obligatory component.

Zira is often added to rice dishes. It can be both spicy rice from Indian cuisine, and meat Uzbek pilaf, which is prepared for the holiday.

Zira, along with dill, cumin and fennel, is put in marinades when canning tomatoes and cucumbers. It is also used in sauerkraut.

This spice can be increasingly found in European dishes: in dumplings, omelettes, soups.

In the Baltic countries they cook with zira dairy products and cheeses.

Jeera in Indian cuisine

Jeera occupies a special place in Indian cuisine.

It is part of the famous garam masala spice mixture. Together with zira, cardamom, coriander, cloves, pepper, cinnamon are added to it. These spices are lightly fried in a pan without oil, and then ground in a coffee grinder.

This mixture is used to give piquant taste soups from peas and other legumes, put in vegetable dishes, sauces, used in baking pies and muffins.

Zira (cumin) is an essential ingredient in a spicy curry mix. It can include up to thirty different herbs and seeds. The most famous of them are coriander, mustard, chili, fenugreek, nutmeg, mint.

They, just like for garam masala, are first fried in a pan without oil, and then ground in a coffee grinder. Curry goes well with meat, fish, vegetable dishes and also with rice.

What spices go with zira

Zira harmonizes well with dill, onion, fennel.
It can be put in dishes along with cumin and coriander.
Zira along with cardamom, cloves, nutmeg and cinnamon is added to dough products.
Zira, saffron and barberry - perfect combination for pilaf.

Useful information

In addition to the pronounced palatability zira has other advantages.

It improves appetite and promotes better digestion of food.
It helps to get rid of colic in the stomach and flatulence.
A decoction of zira cures coughs.
Zira and honey added to milk relieve insomnia.
This spice improves performance of cardio-vascular system and brain.

Note to the owner

There are several varieties of zira. Most often, white zira (cumin) is found on sale. It has a slightly nutty taste and mild aroma. It is customary to lightly fry this spice before use either in oil or in a dry frying pan.
Black zira is less common. It has a sharp bitter taste and a strong spicy aroma. It is added to food immediately and in small quantities.
Another type of black zira - bunium - is common in Tajikistan. He has burning taste and almost never eaten.
Zira from long storage starts to rage. Cumin oil is to blame for everything, which quickly deteriorates. Therefore, it is not prepared for the future.
Zira, like any spicy plant, can cause an allergic reaction, so its first use should be minimized in order to eliminate undesirable consequences.

There are several versions of the origin of the name of the plant zira. According to the most common version, it came from the Arabic language and is translated as "seed". According to other sources, the name of the spice may have Persian or Jewish roots.

Zira is the best-known name for the spice, which is also called cumin, zera, Roman cumin, kneem, and cammun.

Names in other languages: German. Ägyptische Kümmel white cumin, fr. cumin du maroc.

Belongs to the umbrella family.

Zira - queen of oriental spices

Appearance

The zira plant is a shrub of low grass, which belongs to the umbrella family. In appearance, it resembles dill, but has a slightly different leaf structure: it consists of two thin long shoots. When the zira blooms, the flowers gather in umbrellas. Umbrellas can be yellow, white or red.

Zira seeds are oval, oblong, about 0.6 cm long and 0.1 cm wide.

Character traits:

The shade of the seeds is greenish, grayish or brownish;
Length - about 5 mm.
Grain with longitudinal ribs, its shape is straight or slightly curved.

Zira seeds are approximately 0.6 cm long and 0.1 cm wide. Have a brownish, greenish or grayish color

Kinds

According to the place of growth, several varieties of zira are distinguished: Persian, Kirman, Syrian and Nabataean. In cooking, black kirman (cumin) and yellow Persian zira are commonly used. The main type of zira: Cuminum cyminum- This is the most common type.

Where does it grow?

The Eastern Mediterranean (presumably Egypt) is the birthplace of zira. Once in India, along with other spices, she became a real queen of spices in this country.

Today, the cuisines of exotic countries, including oriental ones, are becoming very popular, so we can talk about the revival of the interest in cumin and other spices that the European consumer has long lost.

Now zira is practically not found in the wild, as it is completely cultivated. It is grown in large quantities in African, Asian and Latin American countries. The annual harvest of zira around the world is several tens of tons.

spice making method

Zira umbrellas are harvested without waiting for the seeds to ripen, and then dried. The highest quality spices are sold not in the bazaar, but in specialized stores. If you still decide to buy zira from a market vendor, rub a pinch of seeds and smell: according to all the rules, grown and dried zira should smell very pleasant.

How to choose?

If the seasoning is sold in packaged form, check the integrity of the packaging before buying;
Seeds must be whole - not crumbled and not crumpled;
There must be no debris in the package;
High quality zira smells pleasant, but not harsh;
If you rub the grains between your fingers, the smell should intensify.

Characteristics

Nutritional value and calories

Seeds of cumin or zira are rich in fatty and essential oils, which contain a large number of biologically active substances: cumin algedride, carvone, kymin, paracytamol, gum, alpha and beta pectins, beta-carotenes and other active substances, vitamins and minerals. with more detailed chemical composition zira, as well as the calorie content of spices can be found in the tables.

Calories per 100 gr. - 375 kcal

Vitamins and minerals

vitamins		Minerals
Vitamin A (A)		Zinc (Zn)	4.8 mg
Vitamin K (phylloquinone) (K)	5.4 mcg	Selenium (Se)
Vitamin E (E)	3.33 mg	Copper (Cu)	0.867 mcg
Vitamin C (C)	7.7 mg	Manganese (Mn)	3.333 mg
Vitamin B6 (pyridoxine) (B6)	0.435 mg	Iron (Fe)	66.36 mg
Vitamin B2 (riboflavin) (B2)	0.327 mg	Phosphorus (P)	499 mg
Vitamin B1 (thiamine) (B1)	0.628 mg	Sodium (Na)	168 mg
beta carotene	762 mg	Magnesium (Mg)	366 mg
		Calcium (Ca)	931 mg
		Potassium (K)	1788 mg

How many grams are in one spoon?

In 1 teaspoon - 6 grams;
In 1 tablespoon - 15 grams.

In one teaspoon without a slide there are 6 grams of zira, and in a tablespoon - 15 grams

Beneficial features

Due to its bright taste, it helps to get enough food faster;
Is the strongest aphrodisiac;
Invigorates and tones;
Has an antiseptic and cosmetic effect;
has an analgesic effect;
Improves metabolism.

Whole and ground cumin seeds are equally useful

Harm

Seasoning zira is contraindicated in people with severe diseases of the stomach or intestines;
May cause a severe allergic reaction and, as a result, anaphylactic shock;
In people who do not tolerate spicy food, it can cause heartburn;
Excessive consumption of zira can adversely affect the condition of the liver and lungs.

Oil

Essential oil is produced from zira grains, which is widely used in aromatherapy and cosmetology. Undiluted, it smells quite strong. In order for the fragrance to become softer and more subtle, it is recommended to mix the oil with water. The smell of the oil depends on the variety of zira and on the conditions in which the plant was grown. Along with the aroma, the properties of the essential oil can also change.

Zira oil can be used as an aphrodisiac - just apply a couple of drops to your wrists and neck. The warming properties of the oil make it possible to use it for massage - as part of special mixtures. Inhalation of oil vapors helps relieve some types of pain.

A drop of zira essential oil on the wrist is a powerful aphrodisiac

Scientific studies have proven that cumin essential oil contains substances that help fight fungus and microbes. If you follow the dosage correctly, then with the help of this oil you can get rid of problems with digestion.

Aromatherapy sessions using oil can help you fight depression and anxiety. Zira is useful for people suffering from insomnia, as it has a good calming effect.

Pour some water, drip a few drops of cumin oil, light a candle and enjoy!

Application

Zira has found wide application in cooking, many dishes cannot be imagined without the addition of this seasoning. She is equally popular in traditional medicine. Many recipes have existed for centuries and help people get rid of ailments. Zira essential oil is widely used. Experienced aromatherapists include it in various mixtures: for relaxation, massage, inhalation and other procedures.

In cooking

Whole grains are added to dishes from cereals and legumes;
Most popular dish, which can not do without zira - pilaf;
Seeds are added to jars with pickles and marinades;
Ground grains are used in baking and in the manufacture of confectionery;
With the addition of cumin, sauces and spice mixtures are produced;
Zira is added to various dishes meat, including sausages;
Gives a special taste to soups and salads;
Used to make warm drinks.

The secret of a unique taste Uzbek pilaf- zira!

Lagman - thick Uzbek soup flavored with zira

Sauerkraut with zira - a new look at a familiar dish

Dishes with the addition of zira are especially popular in Central Asia and in the Middle East. This spice can be found in the recipes of many national dishes of European cuisine, for example, in Greek hummus or in Bulgarian sausage - sujuk.

Zira is usually used not by itself, but in combination with other spices and seasonings. It harmonizes well with red and black pepper, turmeric, dried barberry, ground ginger, cloves and cinnamon.

Zira is often added to heavy meals, as this seasoning helps digestion and relieves the unpleasant effects of overeating. So that the aroma of the spice has time to open up, it is poured into a bowl with heated oil first, before all the other ingredients.

In medicine

The healing properties of zira help fight the following problems and diseases:

sleep disorders;
memory impairment;
nervous tension;
headache;
diseases of the digestive tract;
kidney stones and gallbladder;
respiratory diseases;
tendency to form blood clots;
anemia and malnutrition;
malfunctions of the cardiovascular system;
vision problems;
violation of brain activity;
diseases genitourinary system in men.

Zira seasoning - photo and general description this spicy, A Dried Herb Of The Parsley Family. Compared to the cumin we are used to, cumin seeds are dark in color, smaller in size, and they have a sharp, rich and pleasant aroma. In Asia, this spice is the most popular. none a traditional dish Asia, Africa, Latin America and mainly India cannot do without zira - the “Queen of all spices”. The main purpose of this seasoning is to give a unique flavor to bakery and confectionery products, as well as dishes based on fermented milk products. Cumin is simply indispensable for salting and pickling cabbage, cucumbers, tomatoes and mushrooms. Great taste acquire potato soups, fish, vegetable salads, baked, fried or stewed pork seasoned with cumin.

Zira has several main varieties:

Interesting on the net:

white cumin is the most common seasoning used in our area; black cumin is distinguished by smaller grain sizes, it is much darker, has a bitter taste and pungent odor, you need to add it to dishes in very small quantities; Bunium is the rarest variety of black cumin that grows in Tajikistan.

Many well-known spice mixtures include cumin in their composition, these include curry, chili, spicy chutney, garam masala, Mexican, and Yemeni spices. At long-term storage zira, it deteriorates, begins to taste bitter, especially if stored in a ground state. Oils from the seeds of this seasoning are used in perfumery. Zira - seasoning for pilaf, thanks to which this treat acquires a specific aroma and unsurpassed taste.

Medicinal and beneficial properties of zira. What is this spicy spice used for?

medical purposes

Zira seasoning acts as a powerful aphrodisiac

Airways

nervous system

hot water

Zira is a spice originally from Central Asia, India, from where it spread throughout the world. Zira has many names: Indian cumin, Roman cumin, cumin, cumin, cammun. Caraway names for zira appeared due to the external similarity of seeds with caraway seeds. But that's just what they look like. Smell and taste they are strikingly different. Zira is from the genus of umbrella plants, somewhat similar to adult dill, the flowers are similar. But the seeds of zira are long, up to 5-7 mm, narrow, spindle-shaped.

Types of zira

There are basically two types of this seasoning.

White or Persian, Iranian. The seeds are light, the taste and smell are soft, nutty. To reveal the taste and smell, the seeds are fried in a dry frying pan or in oil.
Black or Kirman. The seeds of this species are smaller and darker than white. Taste is pungent with a slight bitterness, the smell is sharper. Seeds are used without pre-training and in small quantities.

There is also another type of cumin - bunium. But it is distributed only in Tajikistan, and due to its specific properties, it is forbidden to be imported into Russia.

Strictly speaking, cumin is powdered zira. But due to the many names, in everyday life these names are mixed up.

Composition of zira

The composition of the spice contains vitamins, minerals, however, due to the fact that the seasoning is used in scanty amounts, it is exaggerated to talk about the contribution of these substances to the diet, their contribution is negligible.

The nutritional value spices are given in the table.

However, the value of seasoning is different. Cumin is saturated with essential oils, contains cuminaldehyde, aromatic alcohols and other complex substances, antioxidants. Thanks to this composition, the spice has found application in cooking, medicine, and cosmetology.

spice zira

In cooking, cumin is added to many different dishes: from first courses to drinks.

Zira is used both independently and in combination with other spices.

With cloves, nutmeg - for making dough products.
With dill, onion, fennel - for first and second courses, vegetables.
With saffron and barberry - for cooking pilaf.
With turmeric and - vegetable curry.

The list could go on for a long time.

spice has special properties, for example, keeps meat out of the fridge when rubbed with a mixture of cumin and salt, enhances the smells of vegetables with which it is cooked together.

For cooking, it is better to use freshly ground cumin and add it at the end of cooking.

To stew or fry dishes, the cumin seeds are first heated in a dry frying pan, then oil is added and after vegetables, cereals. Then the spice will open itself, saturate the oil and the whole dish with its aroma, taste and beneficial properties.

Useful and medicinal properties of zira

Thanks to the seasoning contained essential oils(up to 4%) and other bioactive substances, cumin has many useful properties that have found application in medicine and cosmetology.

Cumin has found the following application in medicine.

Tonic. When added to food or in the form of teas, it increases the tone of the body. Acts as an aphrodisiac.
Normalizes digestion, relieves nausea, colic, diarrhea. In particular, due to this property, zira infusion can be used by pregnant women during toxicosis, babies from bloating, flatulence.

For this, 1 tsp. brew spices with water in an amount of 200 ml, cool and drink.

Increased lactation in nursing mothers.

1 tsp zira mixed with 1 tsp. Sahara. Can be eaten dry with water or milk, can be brewed with water or milk. Take this remedy 3 times a day.

Improves appetite by stimulating the production of gastric juice. Enhances intestinal peristalsis due to mild laxative action.
Promotes cleansing of the kidneys, has a mild diuretic effect.

2 tsp zira mixed with coriander and fennel for 2 cups of boiling water - this tea has a mild diuretic and laxative effect.

Improving the work of the cardiovascular system.
Removal of sputum from the bronchi with colds, bronchitis and other lung diseases.

To improve the functioning of the heart, the following decoction is made: 2 tsp. Pour cumin with water in an amount of 300 ml, heat in a water bath for minutes20 , then insist40 minutesand then strain. Divide the resulting broth into three parts and drink one third per dose during the day. The same decoction helps to remove phlegm from the lungs during colds.

To improve brain activity 0.5 tsp. zira mixed with a glass of warm milk. Honey can be added to taste. Take before bed.

Externally used as an antiseptic, wound healing both in dry form and in the form of compresses, lotions.

Cumin powder can be applied to an open wound. pure form.

For lotions (wound healing, decongestant), an oil extract is used. For its preparation, corn, olive, cottonseed or anise oils are taken in their pure form or mixtures thereof. For example, anise and olive oil(in a ratio of 1: 2) take at the rate of 100 ml of the oil mixture per 40 g. zira. Mix and heat the mixture for better extraction, then cool. This remedy is used as a compress for wounds, swelling, bruises.

Zira lowers blood sugar, while increasing the sensitivity of cells to insulin, therefore it is used as a prevention of diabetes.
Applied in medicinal purposes also unrefined oil black zira: for diseases of the kidneys, liver, increased immunity, lowered cholesterol.

Application in cosmetology

Cumin has found wide application in cosmetology both in its original form and in the form of essential oils.

Compresses (as described above) and cumin products are used to treat inflammation on the skin, acne.
To improve skin elasticity, cellulite treatment, using oils also for massage.
It is used in cosmetology and the deodorizing effect of zira.
Means with cumin cleanse the pores, whiten the skin, increase the elasticity of the breast.
Zira is used to treat dandruff and enhance hair growth.

Zira essential oils are also used in the perfumery of many well-known world brands, for example, Dior.

Zira for weight loss

On the one hand, some sources recommend this seasoning for weight loss due to mild laxative and diuretic effects, increased peristalsis and metabolism, elimination of toxins and tonic effect. And also sources say that this seasoning will make the most low-calorie dish delicious.

On the other hand, cumin increases appetite, enhances the secretion of gastric juice. As a result, you can eat more than you need, or feel hungry all the time. Therefore, zira, as a means for weight loss, a highly controversial product.

Contraindications

Any product, seasoning, spice brings not only benefits, but also cumin. Benefits and harms are determined individually. If there are contraindications, even magical remedies can be harmful.

In diseases of the gastrointestinal tract - gastritis, ulcers - with hyperacidity, since cumin further enhances the secretion of gastric juice.
With individual intolerance (allergy).
Before operations, because zira has a blood-thinning effect.
With hepatosis and obesity, in particular, so as not to increase appetite.

Selection, purchase and storage

When buying seasonings, you need to pay attention to the packaging (if packed) - the package must be airtight, not damaged. When buying by weight, you should choose the seasoning in which the seeds are whole, round, without damage and debris, and their smell is not sharp.

Buy zira for the future a lot not worth it. The cumin oil contained in it burns out in the air, making the spice bitter, unsuitable for food, bringing only harm instead of good.

Ground zira is stored even less than grains; it oxidizes faster in air, burns out, and exhales. Therefore, it is better to buy whole seeds, and grind the seasoning immediately before use. Store seasoning, like others, should be in a dark, dry, not hot place, in a dry airtight container.