Cumin: the benefits and harms
Cumin is a plant that was already known to ancient Egyptians, so its seeds have been found in the pyramids. Now gourmet spice grown in the Mediterranean and Central Asia, and the annual harvest of cumin around the world is 35 tons. This spice is considered to be a relative of parsley, has a pleasant, slightly sharp taste and piquant aroma, and its seeds resemble caraway seeds. Oriental Housewives think that without cumin in the kitchen doing nothing!
Jeera: useful properties and contraindications
Jeera (cumin) is very useful for digestion — it relieves colic and stomach cramps, reduces diarrhoea and flatulence, improves appetite and digestion. Cumin tea helps with morning sickness and improves lactation, alleviates insomnia, tones, strengthens the memory and is an effective aphrodisiac. For cough treatment in folk medicine used a tea of cumin, coriander. fennel and cardamom. The same tea with the addition of cumin is recommended for removing toxins from the body and normalize the functioning of your kidneys. Medicine has long recognized the benefits of cumin, and the damage is mostly due to contraindications, which include stomach ulcer and duodenal ulcer, and inflammatory diseases of the gastrointestinal tract.
Types of cumin
Black cumin has more Svetlyachok mild and nutty flavor — it is most often sold in our stores and markets. The seeds of the black cumin is smaller and dark, with a sharp aroma and bitter taste, so it does not need long frying, and for cooking enough to take quite a bit of this spice. Black cumin (Kala Jeera) has an earthy aroma which disappears only after the heat treatment, however, because of its spicy taste it gives the dish brightness and saturation. The most unusual type of black cumin — bunium of Persian spoken in Tajikistan, has a pungent smoky taste and recently banned in Russia as a narcotic drug.
The use of cumin in cooking
Where to add the spice cumin? This spice is indispensable in the preservation of vegetables (cabbage, cucumbers, tomatoes, mushrooms), and in the preparation of this East pilaf, ground cumin takes pride of place together with barberries, saffron, mixture of peppers, paprika, herbs and garlic. Cumin to season soups, salads, cold appetizers. hot veg, meat and fish dishes. Cumin refines the taste of fermented milk products (yoghurt, curd, cottage cheese, cheese), pastries, confectionery and drinks. The cumin combined with fennel, cardamom and cinnamon are added to jams and fruit salads.
The use of black cumin as the seasoning is very diverse and covers all meals, including desserts, is this kind of cumin harmoniously enriches the taste of sausage products, marinades, sauces, beans, rice, and liquors. Cumin (whole) should be good to fry on a dry pan, or better in oil (vegetable or melted) because the oil reveals the unusual taste and aroma of Asian spices.
Cumin is a member of the famous spice blends — garam masala, chili, curry, Mexican, and Yemeni spices, sweet and spicy chutney. In India, food also use fresh leaves of the plant by adding them in salads and stews. In the East, cumin meal is considered defective because Zira facilitates the digestion of heavy meals and do the usual dishes more delicious.
You should not grind the cumin for the future, because long-term storage it starts to taste bitter. Oil of cumin is used in perfumery compositions in tree fern and is part of the anti-cellulite cosmetics. This ancient spice improves mood and fills the house with fresh, original scent that never grows old!