Many housewives believe that cumin and cumin are the same thing. Is this really true? In this article we will study this issue in detail: we will tell you what spices such as cumin and cumin are, how they differ (photos of each spice will be presented below) and where they are used.
Queen of Oriental Spices
Zira is a plant belonging to the small genus Kmin of the Apiaceae family. Quite often this spice is called Roman caraway, or cumin. According to many, cumin and cumin are the same thing, but this is far from true. They really look very similar, but the taste of these spices is completely different. Central Asia is considered the birthplace of zira. It has long been used as a spice in Ancient India, Greece, Rome, and the Greeks and Romans used cumin for treatment - this is mentioned in the works of Hippocrates, Pliny the Elder and Dioscorides.
There are several types of cumin that have different tastes and aroma. The most common are Persian and Kirman cumin. Zira is inherent pungent taste And bright aroma with nutty notes.
Description of caraway
One of the oldest plants discovered in Stone Age pile buildings is caraway. In our state, this plant is found in meadows, along roadways, along forest edges, almost anywhere. It belongs to the celery family. In the first year of life, a fleshy, weakly branched root crop and a rosette of feathery leaves are formed; in the second year, a branched stem is ejected, the height of which can reach 90 centimeters. Cumin blooms in July. The fruits are elongated two-seeds. The seeds are small, ribbed. Young leaves contain about 45% ascorbic acid, and root vegetables accumulate sugar.
Black cumin grows in the Caucasus, the Mediterranean and Asia Minor. This spice is often perceived as cumin. We will try to find out how the oriental spice differs from black cumin. Both spices have a pungent odor and bitter taste, but the taste characteristics are noticeably different, which is why they are used differently in cooking. No one eastern pilaf cannot do without the addition of cumin; in addition, it is often present in meat dishes, sausages and cheeses. Mainly used as a spice in cooking confectionery, drinks and to add flavor to pickles.
Zira and cumin: how do they differ in chemical composition?
Cumin seeds contain about 20% fatty oil, from 2.5 to 4% essential oils (which contain cuminaldehyde, kimole, paracymol, kimin and carvone), 10-15% proteins, no more than 16% gum, and flavonoids, cumic and beta-pinins, tannins, B vitamins, dipentene, beta-phellandrene, ascorbic acid, perylaldehyde, calcium, magnesium, phosphorus and other minerals.
The composition of cumin seeds includes flavonoids, fatty and essential oils, protein compounds, coumarins, minerals and tannins. The essential oil contains limonene, carvone and carvacrol (it is thanks to this substance that the special aroma appears). A large amount of ascorbic acid accumulates in the roots of cumin.
Useful properties of spices
As you can see in the photo, cumin and cumin are very similar in appearance. How are these spices different? Properties. Regular use cumin helps in the fight against insomnia, amnesia, nervous exhaustion, migraines, stomach colic, dyspepsia, flatulence, diarrhea, bronchitis, cholelithiasis and kidney stones, cough. The benefits of cumin do not end there. This oriental spice normalizes digestion, prevents blood clots, protects the body from heart attacks, and improves functioning of cardio-vascular system, helps improve vision and brain activity.
Zira has a tonic, diuretic and antiseptic effect, increases libido, and removes toxins from the body. Cumin is a lifesaver in the first months of pregnancy: it relieves nausea and prevents bloating. Pediatricians use cumin to treat children's flatulence, and the Greeks prepare medicinal children's tea from it.
Cumin fruits are also widely used in medicine (used to treat headaches, pneumonia and bronchitis). The spice is considered a good antiseptic. It has cumin and antihelminthic properties. Essential oil helps improve digestion, suppress fermentation processes, normalize bile secretion, relax smooth muscles, and in addition has a sedative effect. The spice seeds are recommended for use for flatulence, urinary tract pathology, constipation and intestinal atony.
By becoming familiar with the beneficial properties of such popular spices as cumin and cumin (we have already found out what the difference is between outwardly similar plants), you can not only add an extraordinary aroma to your dishes, but also improve your health.
Contraindications for use
Is everyone allowed to eat this kind of food? healthy seasonings, like cumin and cumin? We have already figured out how they differ. Let's talk about in what cases it is recommended to stop using these spices. Thus, the use of cumin is contraindicated for duodenal and stomach ulcers.
People with weak hearts should avoid eating meat and fish dishes, seasoned with cumin, as it increases the likelihood of a heart attack. The spice is not recommended for digestive juice produced by the stomach and for anemia. Cumin is contraindicated for thrombophlebitis and thrombosis. Seeds consumed in large quantities can lead to rejection of transplanted organs.
Application
Cumin fruits are used to obtain essential oil, young shoots are added to salads, soups and pates. Today it is one of the most popular spices used for flavoring confectionery products. alcoholic drinks, marinades, sauces and canned food. Essential oil has been used in cosmetology and medicine.
Zira seeds can be used in cooking either whole or ground. In India, cumin is added to vegetable dishes, in Greece, Simir-style sausages are prepared with this seasoning, in Uzbekistan - pilaf, various soups, cold appetizers, in Kyrgyzstan - marinades and sauces, in Armenia - dry-cured sausage sujuk.
Beginner cooks, after reading this material, will be able to safely answer the questions: “What are cumin and cumin used for? How are these spices different and what beneficial properties do they have?
This spice is known to many of us and loved by many. I would venture to guess that most people associate it with the preparation of pilaf. However, it has a very wide application, and not only in cooking.
Name in English: Carom, Ajowan, Bishop's Weed (lat. Cumīnum cymīnum)
Name in French: Ajowan (lat. Cumīnum cymīnum)
Synonyms or other names: azhgon or ayovan, Roman cumin, black cumin (black cumin, cuminum nigrum) and bunium (a rare type of black, Tajik cumin), kmin, cumin kmin, kimion, kamun, zera (Farsi), kamon khut (translated from Arabic - “ fish cumin"), sugandan (translated from Sanskrit - “good-smelling”).
In what form is cumin sold? :
The spice seeds are mainly used. They have a persistent, slightly bitter and slightly nutty odor. It intensifies when rubbed or fried. In cooking, both whole or crushed cumin seeds and those ground into powder are valuable.
How is cumin used:
Cumin (jeera) is unofficially called the king of Asian spices. It has no equal in popularity in Asia. In India, not a single dish is complete without this spice. Even the traditional local drink Borhani and many others are made with the addition of cumin. National African and Latin American, especially Mexican, dishes are also not prepared without it. Egyptian falafel, couscous without cumin is completely impossible.
Bulgarian kimon is a must in meat dishes. It is also the leading seasoning for minced meat when preparing sujuk. IN Greek cuisine spice is included in the recipe for Smyrna-style sausages from ground beef in acute tomato sauce. Stifato and dolmades stews are prepared with it. This is an essential component of hummus.
- In no country in the world where pilaf is national dish, they won’t cook it without cumin.
- Add this spice to the dressing/frying for soups when frying onions, and the dishes will turn out incredibly tasty.
- Ground cumin is a component of dressings for cold appetizers and salads, including sour cream and tomato.
- The seasoning will give a special aroma stewed vegetables, if you first fry them in oil with a few seeds.
- It is added to dough for a variety of baked goods. Crackers, breads, and Indian puri bread are excellent with cumin.
- Zira is an excellent preservative. It will preserve and add flavor to pickles and marinades (cucumbers, cabbage, mushrooms, tomatoes).
- The taste of croquettes, meatballs, cutlets and other dishes from minced meat or fish, as well as whole fried, stewed, baked meat or fish pieces.
- It is useful to add cumin to bean dishes, potatoes and other foods that are difficult for the stomach. It not only adds flavor, but also improves digestion.
- Since ancient times, people have appreciated the unique aroma of cumin in dishes made from fermented milk products. In European countries, cumin is added to some cheeses.
Cumin seed oil is one of the common components of perfume and cosmetic products.
What does cumin go with:
Zira, first of all, goes well with all types of meat, especially lamb. In the East, it is customary to fry onions with several spice seeds at the very beginning of preparing meat dishes. It is also perfect as a seasoning for:
- giblets (liver, lungs, kidneys, heart);
- fish and seafood;
- grains and legumes;
- vegetables (carrots, peppers, radishes, black radishes, beets);
- fruits (apples, pineapple, tangerine) and berries (cherry, serviceberry, viburnum, raspberry, gooseberry, strawberry, sea buckthorn, rowan, red and black currant).
Many world-famous spice mixtures include cumin in their composition. These include Indian curries and garam masala, hot-sweet chutneys, Yemeni mixtures (zhoug seasoning), chili and other Mexican seasonings, baharat and other spice combinations in Saudi Arabia. Ground seeds are always added to the famous chili sauce.
What you should not combine cumin with:
It is hardly possible to find a product with which this spice would not be combined, but it is important not to overdo it. It should be added to minimum quantities, strictly according to recipes.
- Culinary experts recommend not using this spice when preparing poultry dishes, especially duck. It will definitely acquire the taste of pilaf.
- Few people like cumin in combination with ice cream or sweet dishes, however, it adds piquancy savory baked goods and some fruit and berry desserts.
- Zira, like other spices, increases appetite. Nutritionists take it into account only when creating menus for people who need to gain weight.
Cumin - beneficial properties:
Cumin seeds contain many useful substances. This is, first of all, an essential oil (the darker the seeds, the more of it and the stronger the smell) and fixed oils. The spice contains vitamins B, C, thymol, cumic aldehyde, beta-phellandrene, gum, calcium, magnesium, potassium, phosphorus, iron and many other trace elements necessary for humans.
The benefits of cumin for humans were known back in the days Ancient Greece and Ancient Rome. Arab and Indian scientists wrote about its properties in their medical treatises. In Greece, tea is still prepared for children according to special recipe to improve their well-being. It is prescribed to infants to reduce flatulence. Cumin also gives the following effect:
- analgesic and wound healing;
- calming and relieving insomnia;
- relieves itching from insect bites and allergic skin reactions;
- warming, which allows it to be used as part of “hot” mixtures in the treatment of colds;
- expectorant;
- carminative, diuretic, fixative, improves appetite and digestion, relieves nausea, cleanses;
- lactogonic;
- antiseptic;
- tonic, which led to the inclusion of cumin in the list of aphrodisiacs.
Due to such extensive positive impact on human body the spice is used in the treatment of many diseases. In particular, it is recommended to use it as part of teas when prescribing complex therapy for:
- pathologies of the kidneys, stomach, diarrhea, colic;
- cleansing the body, removing toxins;
- the appearance of vision problems;
- memory loss (stimulates brain activity).
The antiseptic properties of cumin are used not only for wound healing. It promotes the resorption of tumors, relieves inflammation, and gets rid of rashes and acne. It is also used in drinks to treat the respiratory tract.
Infusions are prepared both from pure cumin and as part of various mixtures. IN folk recipes it is combined with fennel, coriander, cardamom, cumin and other ingredients. In addition to the healing effect, tea with cumin will lift your spirits.
Cumin - contraindications:
The spice is contraindicated for increased acidity, peptic ulcers of the stomach and duodenum, pronounced inflammation of the mucous membrane, detection. Cumin seeds are high in calories (375 kcal per 100 g). Like any spice, it is used in small quantities. It is worth excluding it completely if you have varying degrees of obesity. There are known cases of allergic reactions to cumin.
- Central Asia is unanimously recognized as the birthplace of cumin (cumin). The plant, unofficially recognized as the queen of oriental spices, is cultivated in India, Iran and Afghanistan, Southeast Asian countries, Africa and Latin America. Cumin has eclipsed cumin in Europe, however, it is still grown there.
- In the Maltese archipelago, the small island of Comino was named after this spice. The islanders grow zira professionally, on plantations that cover almost all cultivated fields.
- In the Middle Ages, there was a sign that a married couple would certainly be happy in their life together if during the ceremony they could carry a cumin grain without losing it.
- Jeera does not require any special storage conditions. In a closed container, the seeds will not lose their beneficial properties until the next harvest. Further storage is undesirable, as they will become bitter. You should also not store the spice with a hammer. It deteriorates faster.
- It is not recommended to add spices during the cooking process so that the food does not acquire an unpleasant aftertaste. When preparing pilaf, add cumin just before the end of the process and close the cauldron. Then the dish will turn out incredibly flavorful.
- When buying a spice on the market, it is difficult to determine its quality. Often traders do not comply with storage conditions and do not pay attention to the purity of the product - there are impurities that can give a completely unnecessary effect. When choosing cumin, also pay attention to the integrity of the seeds. Mash a couple with your fingers. If they are fresh, you will immediately notice a strong aroma.
- There are two widely known varieties of the spice. These are white, the most common, and black cumin, the grains of which are not only darker, but also smaller, the smell is stronger, and the taste is sharper. The rarest variety of black cumin is bunium (Buniumpersicum, Buniumbadachshanicum). It grows in Tajikistan.
- In 2011, Rospotrebnadzor included cumin seeds, or rather, its rare variety of Bunium Persian or black cumin, in the list of plants with potent, narcotic or poisonous components. According to SanPiN “Hygienic requirements for safety and nutritional value food products» the use of cumin is prohibited as part of dietary supplements.
What is the difference between cumin and cumin?
Due to confusion with the translation of the name of the spice, which occurred in Europe in ancient times, cumin is often called caraway, although they are completely different plants. The seeds have some similarities in appearance, but cumin's are smaller. Aroma, properties, purpose of two spices completely different.
Cumin, also known as cumin, is an oriental spice belonging to the parsley family. It is one of the most widely used spices in the entire east. Thanks to its unique aroma and taste, cumin has become widespread throughout the world.
Why is cumin added to food?
Cumin itself has been used for many centuries as a supplement to many various dishes. The main purpose of this seasoning is to impart an amazing spicy aroma and unique taste to food. However, in addition to the smell and taste, cumin also has a healing effect. This spice tones the general condition of the body and helps improve the functioning of the gastrointestinal system, which is especially important in cases of overeating. In addition, after eating cumin, you can avoid bloating.
In what dishes can it be used?
Thanks to his spicy taste and unique aroma, cumin has been used in cooking for hundreds of years different countries. It is especially popular in southern countries. This is due to the cooling effect of cumin on the body, which is especially important in hot weather. So, what dishes can you add cumin to?
- seasoning cannot be replaced when making various dry-cured sausages;
- crushed cumin is added to chopped meat for preparing lula kebab or simple cutlets;
- whole fruits are added to bread and flatbreads;
- cumin seeds are used in preparing meat dishes and pilaf;
- crushed cumin is sprinkled on sandwiches with cheese;
- cumin can especially subtly emphasize the taste of barbecue and baked fish;
- dishes made from beans, peas, legumes, vegetable stews, and potatoes will be better digested if a pinch of cumin is added to them, since it reduces the fermentation process and relieves the feeling of heaviness in the stomach;
- go well together tomato juice with sour cream and cumin;
- add seasoning to various baked goods;
- cumin can be added to various fermented milk products to give it flavor and interesting taste. In addition, this seasoning will make fermented milk foods more healthy;
- an added pinch of spice when preserving tomatoes, cucumbers and other vegetables will make the taste of the preparations unique;
- cumin is used in various marinades and dressings (for vegetables, barbecue);
- This spice can enrich the taste of ordinary tea and fill it with beneficial properties.
Interesting fact! In India, the kingdom of spices, cumin is added to almost all foods. It is used both ground and in the form of whole seeds.
When is the best time to add seasoning to dishes?
As a rule, cumin, like oregano, is more often used in the preparation of cold dishes and snacks. It is best to add it 5-10 minutes before the end of cooking.
When preparing hot dishes, cumin is added at the very beginning of cooking. This is especially true for baking. When frying or stewing, first only the seasoning is poured into the heated oil, and then, for example, potatoes, vegetables or meat are added. This is done so that the spice fully releases its aroma into the finished dish.
Important to remember! In order for cumin to give the greatest flavor and not be bitter in a dish, it is better to grind the spice immediately before use.
What spices are best combined with?
In many countries, cumin is used in various spicy mixtures. Cumin goes well with various peppers (black, hot red, chili peppers), coriander, and turmeric. Combined with oregano and thyme, it perfectly complements tomato dishes. And using a trio of seasonings from cumin, barberry and coriander, you can prepare pilaf amazing to your taste.
Cumin in world cuisines
- In India, cumin is one of the most common spices. It is added to almost all dishes: rice, vegetables;
- in Mexico it is used as a seasoning for fried meat and vegetables;
- in Greece, the seasoning is added to stews, and is also included in some sausage recipes;
- in Morocco, cumin is used in mixtures of various spices (for example, cumin, garlic, hot pepper, coriander);
- in Tajikistan and Uzbekistan, zira is necessarily added to pilaf with lamb, soups, and dough products;
- In Armenia, the spice is added to barbecue marinades. Zira is traditionally included in the Armenian seasoning “Chaman” (it includes: a mixture of peppers, cumin, ground coriander and ground fenugreek seeds); In Europe, this seasoning is valued as an additive in various vegetable stew, meat dishes and fish and seafood dishes.
Cumin, or cumin, is a spice that has been used for many thousands of years not only to improve the taste of dishes, but also as a medicinal drug.
So let's look at why cumin is used and how to do it correctly.
But first we need to clarify this point: what is the difference between cumin and cumin?
The difference between cumin and cumin is that they are two completely different plants.
Cumin seeds are similar to caraway seeds only in appearance. Their taste and aroma are different.
Cumin, or cumin, is Cumīnum cymīnum - a plant of the genus Cuminum of the Umbelliferae family. Cumin also belongs to the Umbrella family. But this is not only another species of this family, but even another genus (Carum). Common cumin - Carum carvi.
Compound
It is quite difficult to talk about the composition of cumin.
On some sites today you can read that cumin contains a lot of vitamins B, C and A. What is present there vegetable fiber and many microelements. And that the presence of all these components explains the enormous health benefits of the spice.
Such statements are unlikely to be true. There are many vitamins and minerals in cumin. But it is impossible to saturate the body with them, since the spice is not used in such huge quantities even in experimental conditions.
At the same time, cumin contains great amount other compounds, for example, antioxidants and various volatile essential oils, which have enormous biological activity in very small concentrations.
It is difficult to list them all. In addition, many have not even been identified yet. But apparently, it is the presence of these substances that explains medicinal properties cumin, which traditional Eastern medicine has known about for thousands of years.
What kind of biological activity is this?
Beneficial features
Digestion Aid
This is the most striking and well-known healing quality of this spice. In Sanskrit, cumin or jira means “that which improves digestion.” And cumin improves the functioning of the gastrointestinal tract in several ways.
- A substance called cuminaldehyde stimulates saliva production. This makes it possible to improve the digestion of food at the very first stage - in the oral cavity. And also increase your appetite.
- Cumin thymol increases the production of acid, bile and digestive enzymes.
- This spice is classified as carminative. Zira prevents excess gas formation and eliminates bloating. May relieve pain and feelings of fullness in the abdominal area, which are often associated with the presence of too much in the intestines large quantity gases
In addition, in powder form, cumin is a mild laxative, which has the property of inhibiting the development of fungal and bacterial infections in the intestines. The spice is often recommended for people suffering from hemorrhoids.
Fighting insomnia and protecting stress
Jeera is traditionally used in Ayurveda to relieve insomnia. And although the exact biological effect of cumin on the structure of sleep has not yet been determined, the effectiveness of the spice has been proven by centuries of practice.
Sleep is improved by essential oils containing cumin, which have a relaxing effect. Also important is the ability of the spice to eliminate bloating and a feeling of fullness. After all, it is well known that poor sleep is often associated with digestive problems.
The calming effect of cumin is so great that it can prevent a decrease in cognitive abilities and memory impairment, which often develop against the background of chronic mental overload.
Preventing diabetes
Jeera lowers blood glucose levels. But don't be afraid. She doesn't do it very well. And only in those cases when necessary.
There is also evidence that cumin improves the sensitivity of body cells to insulin. What is extremely important not only for preventing the development diabetes mellitus type 2, but also to combat overweight.
Protection against atherosclerosis
Of course, it can be used for meat, poultry, and fish.
Since cumin facilitates digestion, it is especially good to use in the preparation of heavy fatty dishes, as well as side dishes from cereals, which may contain antinutrients that complicate the digestion of food.
Here is one of good recipes rice side dish, which is prepared using cumin.
Contraindications
Cumin is safe when used as a spice.
When using cumin for medical purposes, no side effects.
Caution when consuming cumin large quantities ah should be used by people taking antidiabetic drugs, as the spice may contribute to the development of hypoglycemia.
Also, cumin should not be abused during preparation for surgical interventions or when taking anticoagulants - it may reduce blood clotting.
Pregnant women and nursing mothers can use cumin as a spice without any worries. It is better to avoid consuming cumin in large quantities during pregnancy and breastfeeding, as the effect of large quantities of the spice on the course of pregnancy and lactation has not been studied.
conclusions
Cumin, or cumin, is a spice that has many health benefits. It improves digestion, eliminates constipation, helps overcome insomnia and improves immunity.
Cumin is used as a seasoning in the preparation of side dishes, vegetable, meat and fish dishes. Can be used ground or as whole seeds, roasted or raw.
Zira seeds are a well-known component of many spicy mixtures for preparing pilaf and similar dishes. This spice, popular in the East, has many other names: cumin, Roman cumin, caraway cumin and others. In Europe, they prefer to cultivate cumin, which is similar in appearance to cumin. Let's take a closer look at this spice and find out where it is used and how it differs from cumin.
Where does the spice grow?
This spicy plant comes from Central Asia and is included in many local dishes. Zira is actively grown in southeast Asia (especially in India, Pakistan and Afghanistan), in northern Africa and in South America, where it is very popular. In Europe, this spice is cultivated only in Mediterranean countries.
Did you know? There is an island in the Mediterranean Sea that is almost entirely covered with cumin and has receivedhis honor the name Kimano.
Chemical composition of seeds
Zira seeds (100 g) include the following substances:
- - 44.24 g;
- - 22.27 g;
- - 17.81 g;
- water - 8.06 g;
- ash - 7.62 g.
:
- - 24.7 mg;
- - 7.7 mg;
- - 4.579 mg;
- - 3.33 mg;
- beta-carotene - 0.758 mg;
- - 0.628 mg;
- - 0.435 mg;
- lutein with zeaxanthin - 0.432 mg;
- - 0.327 mg;
- - 0.064 mg;
- - 0.010 mg;
- - 5.4 mcg.
- - 1788 mg;
- - 931 mg;
- - 499 mg;
- - 366 mg;
- - 168 mg;
- - 66.36 mg;
- - 4.8 mg;
- - 3.333 mg;
- - 0.867 mg;
- - 5.2 mcg.
The composition contains omega fats (, and), as well as capric, lauric, myristic, palmitic and stearic unsaturated acids. Contains up to 4% essential oils and about 16% gum, phytosterols.
Zira and cumin: differences
Cumin (Cuminum cyminum) and caraway (Carum carvi) belong to the Apiaceae family, but to different genera. They look very similar. 
One type of caraway is cultivated - common caraway.
Cumin seeds are slightly shorter and wider than cumin seeds, measuring 3 x 2.5 mm. Standard cumin seeds are 6 x 1.5 mm. However, now there are different varieties caraway and cumin, sometimes difficult to distinguish between them. The surest way to tell the difference is to chew the seeds a little to determine the taste. In cumin they have a nutty flavor. Cumin is more spicy, hot-spicy with citrus note. Its seeds have a stronger aroma, as they contain more essential oils (up to 7%). 
Zira is preferred to be used in meat dishes and sauces of Oriental and Mexican cuisine. It is an integral part of various spicy mixtures.
Cumin is more common in Europe and is included in many European dishes. It is used in baked goods, pickles, and vegetable or mushroom dishes. Drinks are made with it (teas, kvass, tinctures). Cumin can suppress the smell and taste of other additives, so it is often used in dishes as the only spice.
Whole cumin seeds optimal conditions are stored for up to a year, and caraway seeds - up to 7 years.
Did you know? Cumin seeds are used traditionally and alternative medicine most European countries. It has choleretic, laxative, carminative, sedative and antispasmodic effects. It is often included in medicinal teas for colic in babies, and it also stimulates lactation. Veterinarians recommend it for colic and flatulence in animals, but caraway fruits are very toxic for birds.
Beneficial effects on the body
Due to the presence of useful substances, cumin has such medicinal properties:
- has a positive effect on cardiovascular activity - prevents the formation of blood clots, protects against heart attacks, makes blood vessels more elastic, normalizes blood pressure;
- an excellent immunomodulator that helps fight viral as well as bacterial diseases;
- helps cleanse the respiratory system during inflammatory processes;
- relieves nausea;
- protects the liver from toxins and the negative effects of alcohol;
- has diuretic and laxative properties;
- improves the functioning of the gastrointestinal tract, increases appetite, helps improve the digestion of fatty foods, fights flatulence, infant colic;
- increases lactation;
- - saturates brain tissue with oxygen, has a good effect on memory;
- a good antiseptic for the treatment of skin diseases;
- promotes reproduction and increases libido, thanks to the presence of plant hormones;
- improves vision, strengthens the optic nerve;
- has a warming effect;
- helps fight insomnia;
- prevention of diabetes - reduces blood sugar levels, improves cell sensitivity to insulin;
- prevention of cancer.
How they are used in cuisine around the world
Thanks to special taste qualities Zira seeds are widely used in cooking all over the world. This spice is especially popular in the East. Both seeds and powdered crushed cumin are used in cooking. In the form of seeds, the spice is used in cooking. pilaf, baking bread; powder is sprinkled on meat dishes and is also used for making sauces(eg chili sauce).
- In India, cumin is a component of the famous spice mixture called garam masala and is also a component of. Hindus love to add cumin when preparing vegetable dishes.
- This seasoning is very popular in Mexican cuisine.
- Tajiks and Uzbeks add cumin to their famous pilaf.
- In Bulgaria, the seasoning is called kimion and is used when cooking meat and added to minced meat.
- In the south of Moldova, cumin seeds are often used for quick cooking lightly salted cucumbers.
- In the Baltic countries, cumin is used in the production of cheeses and fermented milk products.
Video: Indian cuisine - jeera lemon rice
Important! This spice does not last long - no more than a year in its whole form, and no more than a month when ground. Therefore, it is recommended to grind cumin immediately before preparing dishes with it. It is very important to store itRight, since damp seeds are completely unsuitable for consumption.
What dishes are they added to?
Cumin has a bitter taste with a nutty odor, which becomes even more pronounced when roasted or crushed. It is recommended to use the seasoning fresh, since long-term storage it loses its taste and beneficial qualities.
- Zira is used in preparing first and second courses. It is added to meat dishes - pilaf, cutlets, sausages.
- This spice is perfect for cooking vegetables - potatoes,...
- It is often used in baking bakery products, as well as in making pizza.
- Ground cumin is often sprinkled on cold snacks - sandwiches, salads.
- This spice is added to fermented milk products to give it aroma and unusual taste.
There are some culinary tricks when using cumin:
- seasoning is added at the initial stage of cooking hot dishes;
- It is recommended to add it to well-heated oil before frying vegetables or meat;
- When lightly toasted, cumin enhances the flavor of meat.
Video: hummus with cumin
What spices does it go with?
Zira is often included in spicy mixtures. It goes well with,.
- Zira, together with cumin, is used for marinade when preserving tomatoes, as well as when cooking.
- Cumin is added to flour products along with cardamom, cinnamon, and also.
- In pilaf it harmonizes with barberry.
Use in folk medicine
Thanks to its beneficial properties, cumin has found widely used in folk medicine:
- Constant intake of cumin in food has a beneficial effect on the digestive organs, cardiovascular and nervous systems;
- decoctions and infusions are used for indigestion, childhood colic, flatulence; they are also advised to be taken for stones in the stomach and bladder, bronchitis, headaches, insomnia;
- As a lotion, cumin infusion is recommended for various rashes, purulent formations and inflammations;
- Pregnant women are recommended to chew a pinch of cumin to get rid of toxicosis, and when breastfeeding, to improve lactation, take tea from this spice;
- Jeera tea is an excellent prevention of viral diseases, helps remove toxins, and improves immunity.
For treatment you can use the following traditional medicine recipes:
- To improve cardiac function. Take two teaspoons of cumin, 1.5 cups of water, mix and simmer in a water bath for about 20 minutes. Let it brew for 30-40 minutes. Strain the resulting mixture through cheesecloth and take it 3 times a day. This recipe is also good for coughs and for expectorating sputum.
- For body cleansing. Mix cumin, fennel and coriander in equal parts. Brew one teaspoon of the mixture in 0.5 liters of boiling water. Then let it brew and take it as a drink instead of tea.
- For memory improvement. One teaspoon of cumin and one tablespoon of honey are mixed and taken 3 times a day.
- For sleep problems. Half a teaspoon of cumin is mixed with 250 g of warm milk; You can add a little honey to improve the taste. This drink is drunk before bed.
How to use it for cosmetic purposes
Essential oil is obtained from cumin, which has found its use in cosmetology. After all, this spice has excellent antioxidant, anti-inflammatory, anti-cellulite properties, nourishes and whitens the skin well. It also helps fight dandruff and promotes hair growth. 
Jeera can be used in the following cosmetic recipes:
Contraindications
Like all seasonings, cumin should be used within reasonable limits. Excessive use may cause the following: negative symptoms:
- frequent urination - this seasoning gives a diuretic effect, which promotes excretion from the body and increases nervous excitability, can cause insomnia, dehydration;
- pressure surges - pain in the temples, dizziness, deterioration of blood flow may occur;
- allergic reactions.
Important! If the following allergic reactions are detected - rashes and inflammation of the skin, palpitations, dry eyes, vomiting, respiratory dysfunction, diarrhea - you should immediately consult a doctor.
There are the following contraindications to cumin:
- increased acidity;
- peptic ulcer of the stomach or duodenum;
- obesity (the spice is high in calories);
- individual intolerance;
- diabetes mellitus (lowers blood sugar levels).
These contraindications do not prohibit the consumption of the seasoning, just its amount needs to be reduced. 
Zira seeds - either on their own or mixed with other spices - will be an excellent seasoning for pilaf and soups, legumes and vegetables. They are appropriate in many Oriental and Mexican dishes. With their help, you can even improve your health, but you should remember the contraindications.
