Black cumin beneficial properties. Zira: properties and benefits for the body

Zira is a seasoning that is popular in the East. This is a dried herb from the Apiaceae family. In ancient times, it was used to prepare a variety of dishes. Sometimes it is also called cumin. The seasoning is used not only in cooking around the world, but also for medicinal purposes.

The popularity of cumin seasoning and its features

Zira originated in India. The way cumin looks determines that the plant is an umbrella crop. The seeds are contained in umbels, like dill. Since dried inflorescences fall to the ground, unripe seeds are usually collected.

Cumin (another name for cumin) is grown in Latin Africa, India, Africa and Syria. The seasoning is rarely used alone; in dishes it is used together with pepper or turmeric. Particularly popular in pilaf recipes.

Cumin fruits consist of resins, essential oils, fats and highly volatile compounds.

Jeera and cumin are considered different spices. What differs is the aromas and appearance. Zira has smaller and darker seeds. Cumin is characterized by a sharper taste and spicy properties.

Spices should not be stored for a long time. The ground spice begins to taste bitter. Cumin-based oils have found use in cosmetic formulations.

Types of seasoning

All famous spice mixtures contain cumin. The spice is found in curry, garam masala, chili, pilaf mixtures and Yemeni spices.

It is worth highlighting the following types of seasoning:

1. White cumin has the smell and taste of a nut. It is fried before cooking.
2. Black cumin has a pungent taste and distinct aroma. It is added in small quantities. The seeds do not need to be heated additionally.
3. Bunium has a smoked aroma. This is a rare seasoning that is prohibited due to its narcotic properties.

Useful properties of cumin seasoning

Jeera is used in many areas of life. Beneficial features spices were valued in ancient Greece, Egypt and ancient Rome.

The spice is considered an excellent antiseptic. With its help, wound-healing compositions are created. In folk medicine there is a recipe for edema from ground plant seeds mixed with olive oil.

The spice has the following positive properties:

• improves appetite and activates digestion;
• characterized by a diuretic effect;
• helps cleanse the body;
• used as an aphrodisiac;
• has an antiseptic effect;
• helps reduce nausea;
• stimulates the functioning of the kidneys, pancreas and liver.

The seasoning is also used for preventive purposes. It prevents the development of heart disease and respiratory problems. Herbalists recommend its use for brewing tea, which improves well-being and lifts your spirits. Before use, you should learn more about contraindications.

Jeera is used for weight loss. It stimulates blood circulation, removes excess fluid from the body and improves metabolic processes. If in a thermos with green tea add two tablespoons of this ingredient, and you get an excellent remedy for getting rid of extra pounds. This component can be replaced with caraway seeds.

Are there any contraindications?

Zira not only has beneficial properties, it also has contraindications. Do not use the spice if there is an aggravation of the organs digestive system: for gastritis, peptic ulcers or high acidity.

A severe allergy to this component may occur. Pilaf lovers should be careful. Therefore, you should try the spice gradually.

If you overdo it, heartburn may occur, so it is worth considering such contraindications.

Use in cooking

Zira seasoning is added to many oriental dishes. The use of this ingredient allows you to add an unusual flavor to any dish.

The spice is popular in the following countries:

1. In the Baltic countries, the spice is added to cottage cheese dishes and when baking bread.
2. In Egypt, Turkey or Iran it is used in combination with black pepper, coriander and red pepper.
3. Mexicans flavor their fried meats and vegetables.
4. In Tajikistan and Uzbekistan it is used for pilaf, soups and main courses.
5. The Greeks add it when preparing sausages and sausages.

In European countries, this spice is appreciated by fans of stewed vegetables with meat, fish and seafood. Cumin is used in mixtures such as hawaij, bharat or ras el-hanu.

Where to add cumin?

You should not prepare seasoning for future use. It contains oils that begin to deteriorate over time.

This unusual spice is used in various dishes:

• Added to meat, fish dishes, soups and all kinds of cold appetizers.
• Used for preserving tomatoes, mushrooms, cucumbers and cabbage.
• Combines with cardamom, cinnamon, fennel for sweet and fruity dishes, as well as for jam.
• It is known that cumin is a seasoning for pilaf. Saffron and barberry are added to it.
• The spice will add an interesting flavor to cheese, cottage cheese and sour cream, which are made at home.

The spice is also used to prepare a variety of sauces. Goes well with tomato and sour cream.

Ground seasoning is added to fillings and minced meat. Whole seeds are sprinkled into tortillas and bread. The spice is especially appreciated when added to various marinades.

The secrets of the best dishes are passed down in the family from generation to generation.

There are also some secrets when preparing cumin:

You can use cumin instead of cumin. They have similar taste qualities.

The spice can be grown at home. Zira is a plant that loves warmth. It can be grown in a greenhouse and then planted in open ground.

Medical use

The unique properties of the seasoning allow it to be used to treat diseases. It is believed that it helps relieve nervous tension, eliminate sleep disturbances and relieve headaches.

Used in cosmetology. Using masks with the addition of cumin, you can even out your complexion, get rid of swelling and cleanse your pores.

You can use the following recipes:

• To improve kidney function, brew two teaspoons of cumin in a glass of boiling water. Fennel and coriander are poured there. This recipe has laxative and diuretic properties. Used for weight loss.
• For coughs and to remove phlegm, you need to heat a tablespoon of seasoning in 350 ml of water in a water bath for 18-20 minutes. Then leave the solution for 30 minutes.
• A mixture of a tablespoon of honey and a teaspoon of cumin stimulates brain activity. The same recipe improves vision.

This spice can be replaced with cumin. It also has beneficial qualities. Before use, you should study the contraindications and properties of all components.

Jeera seasoning is known for its many benefits. The beneficial properties of the spice help create delicious dishes that are not limited to cooking pilaf. And when used in drinks, they can improve your well-being.

The first thing we imagine when we mention the word “zira” is a cauldron with steaming oriental pilaf.

She also has simpler names: kmin, kumin and zera. The Arabs call it “Kammun”.

Meanwhile, this spice is popular not only among chefs and gourmets: its healing abilities were recognized by Avicenna and Hippocrates.

From the umbrella family

Central Asia is called the homeland of this herbaceous plant.

People far from botany will easily confuse it with caraway seeds.

Due to its strong similarity, including taste, cumin is called Roman caraway or caraway caraway.

In India, cumin grows in every garden, delighting owners with white and scarlet flowers in double umbrellas.

After flowering, oblong fruits appear, more than 5 mm in size. In gastronomy, the seeds are prized; they are larger in size than caraway seeds and have a rich, bitter aroma with hints of nuts.

Indian cumin is another name for the spice.

It was known to the ancient Greeks and Romans, who added it to foods and medicines. Now the plant, besides India, is cultivated in Africa, China, Iran, America and Turkey.

In Asia, every self-respecting housewife keeps this “queen of seasonings” on hand:

• This is what zira is called in the East.

Composition and calorie content

In 100 grams of seeds, most of them are carbohydrates (over 44 g), half as much are fats (22.27 g) and proteins (about 18 g). The rest is taken up by water (just over 8 g).

Zira is considered an autonomous, vitamin-mineral complex:

• calcium,
• iron,
• potassium,
• magnesium,
• phosphorus,
• sodium,
• zinc,
• ascorbic acid,
• retinol,
• tocopherol,
• group of vitamins B.

The spice has an increased calorie content - 375 calories per 100 grams, but since cumin is not eaten with spoons, it is impossible to gain weight through its fault.

Beneficial features

Along with Hippocrates and the Persian healer Ibn Sina, Plato and Pliny mentioned the healing capabilities of cumin more than once.

With their light hand, the spice took its rightful place in folk medicine, overtaking many medicinal plants, including black cumin seeds ().

It has been noticed that cumin restores the normal activity of the entire body and is used for such ailments as:

An infusion of cumin is considered a delicate diuretic, the effect of which is enhanced by the addition of fennel (the beneficial properties of the herb are described) and cilantro seeds (). In the company of honey, cumin clears memory.

"Stomach" tea, which drives away flatulence and nausea, is prepared as follows:

• A teaspoon of cumin is thrown into boiling water (200 ml) and kept on low heat for about ten minutes.

Drink chilled, half a glass, before meals.

Spice decoction increases lactation in nursing mothers and eliminates colic in babies.

Cumin works as an antiseptic and is often used to heal wounds and remove acne. There is information about the anesthetic effect of this plant.

Taking oil internally

They learned how to extract cumin oil a long time ago, and it was adopted by:

• doctors,
• cosmetologists,
• culinary specialists.

Unrefined black cumin oil was found especially beneficial. It is recommended to take it if your kidneys and liver hurt, your cholesterol is high, or your immune system is weakened.

To restore memory, you need to eat a teaspoon every day with the addition of 2-3 drops of oil.

This same drug will help increase lactation for all young mothers. In some cases, the oil acts as an antiemetic if mixed with water or tea in the right proportions.

External use

In combination with base oils: olive (), sesame or peach - with cumin they turn into an excellent analgesic (pain reliever).

Joint pain subsides by rubbing a mixture of a tablespoon of carrier oil and three drops of cumin oil.

The analgesic effect will increase with the addition of a pinch of grated ginger.

Active substances accelerate blood circulation and metabolic processes in tissues, contributing to the rapid disappearance of hematomas and reduction of pain.

Folk recipes use the anticoagulant qualities of cumin oil:

• it is dripped into rose or peach oil, lubricating bruises and bags under the eyes with the mixture (to get rid of them).

Before use, you should test the product on a small area of ​​skin to exclude allergic manifestations.

Jeera oil is also used for:

• treatment of dermatitis (allergic), neurodermatitis and itching;
• fight cellulite,
• getting rid of dandruff and stimulating hair growth,
• treatment of facial skin prone to inflammation,
• giving elasticity to the bust.

When manipulating oil, you must ensure that it did not get on mucous membranes.

Oil for nursing mothers Jeera helps prevent milk stagnation.

If the doctor allows it and you are sure that allergies will not occur, resort to breast massage, taking vegetable oil with the addition of 2-3 drops of cumin.

The pungent smell of the product can repel annoying blood-sucking creatures; you just need to apply a couple of oily drops to your clothes or skin.

If you have an aroma lamp, drip oil into it to disinfect the air in your apartment during flu epidemics.

Lose weight with cumin

Despite the fact that cumin, like all spices, increases appetite, it can be tried as a means of weight loss ():

• you will be happy to eat low-calorie dishes flavored with this spice.

Plus, cumin has a set of positive qualities, especially appreciated by nutritionists:

• diuretic effect;
• laxative effect;
• stimulation of digestion;
• removal of toxins.

It is not surprising that cumin often becomes an ingredient in tea for weight loss (the Caucasian hellebore is written about on the page), removing excess fluid, accelerating blood flow and triggering peristalsis.

In general, cumin makes the body cope with even the most restrictive diet.

The drink recipe is simple:

• two teaspoons of spice - in a thermos with brewed green tea with the addition of garcinia cambogia (

28.03.2018

Zira is loved by many not only because it is a seasoning for pilaf, but also because it has beneficial health properties and has almost no contraindications for use. It is considered an oriental spice, but is popular all over the world. Read on to find out more about what cumin is, what it is also called, and why it deserves a place of honor on your spice rack.

Zira is a seasoning made from small dried grey-yellow oblong seeds with a strong characteristic aroma and spicy taste.

It is widely used for its unique savory flavor and is one of the traditional seasonings in North African, Middle Eastern, Western European, Indian, Cuban and Northern Mexican cuisine.

Jeera is also often found in spice blends, such as garam masala, curry powder, adobo, and baharat. The most common variety is brownish-yellow, although black, green and white cumin are sometimes found.

What does cumin seasoning look like - photo

Are cumin and cumin the same seasoning?

The name of the seasoning "jeera" is used in different countries to designate seeds of two genera of plants of the same family Apiaceae:

• Bunium;
• Cumin.

Bunium, in turn, is divided into about 40 species.

Thus, the term “jeera” combines several types of umbrella plants. They can vary greatly in size, number of flowers, and shade of flowers and fruits.

For example, in Central Asia (from Iran to Kashmir) different types of bunium are called cumin:

• Iranian;
• Persian;
• black.

In India, cumin fruit is called cumin, and bunium is considered “black Kashmir cumin.”

Not all varieties are allowed for sale on the world market due to unstable quality, and most of them are sold only in local markets.

In this publication, the site discusses cumin, which belongs to the genus Cumin.

general description

So, cumin is a small flowering annual plant belonging to the Umbelliferae (lat. Umbelliferae), or Celery, or Celery (Apiaceae) family.

Its scientific name is Cumin cyminum. Jeera is also called cumin, Roman cumin, cumin, cumin cumin, zera, kammune.

Jeera is grown all over the world for its pleasantly aromatic seeds.

It usually grows from 10 to 30 cm in height and has completely smooth stems that are highly branched from the base. The stems are thin and rather weak, which often leads to the fact that in large plants they grow in a horizontal position, lying on the ground.

The leaves are blue-green up to 7 cm long, and the flowers are small white or light pink. The flowers are hermaphrodite (containing both male stamens and female stigmas) and are pollinated by insects.

The seeds are 4-5mm dry fruits that split into halves when ripe.

Jeera seeds are often confused with the large and slightly curved seeds of black cumin (Nigella sativa).

How do you get it?

The part of the cumin plant used as a seasoning is the seeds. In many countries, harvesting is still done by hand.

Shortly before the fruits ripen, the plants are collected, dried in the sun for 8-12 hours, then threshed. Next, the debris is sifted out from the seeds and sent for storage and sale.

Today, India and Iran are the largest producers of this spice, but cumin is also grown in China, Indonesia, Sri Lanka, Pakistan, Turkey, Morocco, Egypt, Sicily, Malta, Cyprus, southern parts of Russia and Central and South America.

Chemical composition

Jeera seeds contain many phytochemicals that have many beneficial properties.

Nutritional value of cumin seeds (Cumin cyminum) per 100 g.

Name	Quantity	Percentage of daily value, %
Energy value (calorie content)	375 kcal	19
Carbohydrates	44.24 g	34
Protein	17.8 g	32
Fats	22.27 g	74
Dietary fiber (fiber)	10.5 g	26
Folates	10 mcg	2,5
Niacin	4.58 mg	28,5
Pyridoxine	0.435 mg	33
Riboflavin	0.32 mg	24,5
Thiamine	0.628 mg	52
Vitamin A	1270 IU	42
Vitamin C	7.7 mg	13
Vitamin E	3.3 mg	22
Vitamin K	5.4 mcg	4,5
Sodium	1788 mg	38
Potassium	68 mg	11
Calcium	931 mg	93
Copper	0.877 mg	96
Iron	66.36 mg	829
Magnesium	366 mg	91
Manganese	3.3 mg	145
Phosphorus	499 mg	71
Zinc	4.8 mg	43,5
Beta Carotene	762 mcg	-
Lutein-zeaxanthin	448 mcg

Physiological role

Zira seasoning can have the following effects on the body:

• antioxidant;
• carminative;
• antimicrobial;
• antispasmodic;
• antifungal;
• anticancer;
• increasing lactation;
• antidiabetic;
• improves metabolism;
• restorative.

Nutrients

This seasoning contains very good amounts of B vitamins such as thiamine, B-6, niacin, riboflavin and other vital antioxidants vitamin E, A and C.

The spice is also rich in minerals:

• Copper and iron are necessary for the body to produce red blood cells.
• Zinc is a cofactor for many enzymes that regulate growth and development, digestion and synthesis of nucleic acids.
• Potassium is an important component of body cells and fluids that help control heartbeat and blood pressure.
• Manganese – The human body uses it as a cofactor for the important antioxidant enzyme superoxide dismutase.

Jeera is an excellent source of fiber necessary for normal digestion.

The seeds are also high in flavonoid phenolic antioxidants such as carotenes, zeaxanthin and lutein.

Health Benefits

Here are the benefits of cumin seasoning:

• Improves digestion. It contains up to 6% essential oils with a main ingredient called zyraldehyde, which increases the formation of digestive fluids - saliva, gastric juice, bile secretions and thus helps improve digestion.
• Relieves constipation. It stimulates intestinal peristalsis, that is, the movement with which stool is carried into the rectum and then eliminated from the body. At the same time, it eliminates bloating and discomfort.
• Helps you lose weight. Thanks to the above two beneficial properties, this seasoning works well in a set of measures aimed at weight loss.
• Fights Candida albicans fungus. Since it has a pronounced antifungal effect, it is very helpful in restoring intestinal flora and fighting Candida albicans.
• Reduces the risk of cancer. A 2003 study found that subjects who consumed cumin in their daily diet were much less likely to develop cervical or stomach cancer than subjects who went without it.
• Good for bone health. When hormone levels drop in women during menopause, bone density is compromised. In 2008, Indian scientists proved that cumin extract can maintain bone density as it normalizes estrogen levels.
• Stimulates lactation. Jeera seeds are sometimes used to make a tea that increases breast milk production in nursing women, much like fennel seeds (Foeniculum vulgare).
• Useful for diabetes. Studies have shown that this spice has anti-diabetic effects.

Contraindications (harm) and possible side effects

Despite the composition rich in useful substances, due to which cumin has beneficial properties, it still has some contraindications for use. Its seeds are safe to eat as a seasoning, that is, a little at a time. Too much can be harmful to health and cause:

• irritation of the gastrointestinal tract;
• stomach upset;
• ulcer.

The maximum dosage of cumin taken as a dietary supplement is 300 to 600 mg per day.

Researchers have found evidence that it suppresses testosterone levels, which means cumin reduces male fertility.

It has been used in some cultures to induce miscarriage, so this is something to keep in mind for women who are pregnant or trying to become pregnant. In medicinal doses, cumin is contraindicated during pregnancy and breastfeeding.

Individual reactions to the consumption of cumin may occur in people who are allergic to other species of the Apiaceae family (anise, cumin, carrots, celery, fennel and parsley).

What a smell and taste

Zira has a strong sweet-spicy aroma and a slightly bitter taste with a slight pungency. If you heat it in a dry frying pan before adding it to food, it acquires a mild, nutty flavor.

Ground cumin has a very distinctive taste with earthy, nutty, spicy notes with slightly bitter undertones and a warm, penetrating lemon peel aroma.

How to choose and where to buy

Zira is almost always available in the seasoning department of supermarkets in large cities, as well as in specialized stores. Sold both in seed form and in the form of ground powder in packages. Good cumin should give off a pleasant, tasty aroma when rubbed between your fingers.

Buy whole seeds instead of ground ones, as the powder is often adulterated with foreign impurities. Be sure to check the expiration date and sealed packaging.

Be careful when choosing cumin in exotic countries: due to the large number of varieties and confusion in names, there is a high probability of purchasing a low-quality spice.

It is often more profitable to buy cumin seasoning in the international online store IHerb, where world-famous manufacturers and guaranteed quality sell spices.

How and how much to store

Store whole cumin seeds in a cool, dry, dark place in airtight containers for several months. If necessary, grind the required amount using a hand mill or mortar and pestle.

If you don't often add cumin to your food, you can store the seasoning in the freezer for a long time so that it does not lose its flavor.

It is best to keep ground cumin in the refrigerator in a hermetically sealed jar and use it as soon as possible, since the powder quickly loses its taste and aroma - in just a couple of months.

Use in cooking

You can get more flavor and aroma from cumin if you lightly fry the seeds in a frying pan without oil over medium heat before adding them to a dish. When cumin seeds are exposed high temperature, they release compounds called pyrazines, which provide a richer flavor to the dish.

Since cumin has a strong taste, add it in small quantities:

• For soups and stews – ½ tsp. seeds per 1 liter.
• For fillings and minced meat – ½ tsp. ground fruits per 1 kg.

Zira goes well with other herbs and spices, successfully combined with bay leaf, cardamom, chili, cinnamon, cloves, garlic, ginger and nutmeg.

One teaspoon of whole cumin seeds equals about ¾ tsp. ground

Where to add

Zira is the main spice in Indian and Middle Eastern cooking; its use is to flavor most meat dishes, as well as some types of fish.

It develops flavor well when used with legumes, savory baked goods, cabbage, sharp cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut and pumpkin.

Zira goes well with allspice, anise seeds, yellow and brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric.

Below are some ideas for where to add cumin seasoning, whole or ground:

• Add it to marinade for meat and poultry.
• Use for barbecue and barbecue sauces.
• Don't forget to add cumin when preparing pilaf along with barberry and turmeric.
• Can be put into bun or bread dough.
• Sprinkle the cumin onto the omelette mixture.
• Fry with onions and add lentils for flavor.
• Mix with olive oil and pour over a vegetable dish.
• Add cumin to rice or couscous for an exotic taste.
• Add it to spicy soups or sauces.
• Use in curries and chillies.
• Stew lamb or pork stew with cumin.
• Use in pickles and when pickling vegetables for the winter. Zira goes well with zucchini and eggplant.
• It goes well with fried potatoes.

How to roast and grind

When heated, cumin fully reveals all shades of aroma. Here's the best way to prepare it for adding to dishes:

1. Heat a small, heavy, dry skillet over medium heat.
2. Place cumin seeds in it and stir very often for 3-4 minutes.
3. The seeds will become darker and begin to emit a delicious aroma.
4. Remove from heat and transfer cumin to a plate to cool.
5. Then grind it in a coffee grinder (it should be for spices only).

Ground cumin is not fried as it sticks to the pan and burns very easily.

Recipe for Uzbek pilaf with cumin and barberry – video

How to cook Indian dish "jeera rice" (rice with cumin)

Prepare the aromatic dish jeera rice, aka cumin rice, beloved by Indians.

Ingredients;

• basmati rice (or jasmine rice) – 1 cup;
• butter – 50 grams;
• zira – ½ teaspoon;
• salt - a pinch;
• boiling water - 2 cups.

How to cook:

1. Melt the butter in a thick-bottomed saucepan. If you have ghee, then cook the dish with it.
2. Add cumin (cumin) to hot oil.
3. Fry the cumin until light brown. Rinse the rice well under running water.
4. Add rice to hot oil, add salt and stir. Fry the rice for 5-7 minutes.
5. Then pour in hot water and stir in the cumin rice. Once boiling, cover the pan, reduce the heat to low and cook the cumin rice until the water evaporates.
6. Turn off the gas and let the dish sit for 10-15 minutes.

A fragrant and tasty dish from distant India is ready. Zira rice is a self-sufficient dish and you can eat it just like that, without any additives.

What to substitute in the recipe

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

• Cumin. Belongs to the same Celery family and is similar in both appearance and taste, although it is stronger and spicy. To replace cumin, first add half the amount indicated in the recipe, and then use your own taste. This substitute will not change the color of the dish.
• Ground coriander is another member of the same family and another alternative, although it will change the taste of the finished dish. Start with half the required amount. You can add a little chili powder to give it the heat that coriander lacks to replace the taste of cumin.
and nutmeg, which create a complex aroma that is at once sweet, citrusy and spicy. The color is very similar to cumin, so this seasoning will not change the appearance of the dish. Also reduce the indicated amount by half to start.
• Curry powder. The ingredients in this seasoning vary, but cumin always figures heavily. A typical curry powder also includes coriander, turmeric, ginger, mustard, fenugreek, black pepper and cinnamon. They add an earthy, sweet and spicy flavor to any dish. If you decide this substitute is best, be aware that it will change color slightly as turmeric is bright yellow. Likewise, use half of what is required and adjust the amount to taste.

So, today on the site you learned all the details about what cumin seasoning is, why it is needed in cooking and how it is useful, and also received important information about its beneficial properties and contraindications for use as a medicine.

Belongs to the parsley family. Egypt is also considered the birthplace of this plant. In Europe, this spice was undeservedly forgotten, but recently the demand for it on the world market has increased significantly. It's quite simple to explain. This happened partly due to the increased interest in Oriental cuisine, and partly due to the benefits of this spice for the health of the human body. In its aroma and taste, cumin resembles the well-known cumin. The spice is slightly bitter. It contains notes of nutty flavor.

Zira - what is it for cooking? The seeds, used both crushed and whole, go perfectly with a variety of meat dishes. It is very difficult to imagine the famous oriental pilaf without them. The aromatic spice is included in marinades intended for meat. Shish kebab made from this product has a unique and very pleasant taste.

Zira - what is it? These are the seeds that are included in the spicy mixture called “Garam Masala”. The seasoning is added to curry and chili sauces. Armenian cooks add crushed seeds to minced meat intended for preparing a special variety (sujukh). In the East, no one can do without cumin. The aromatic spice is used when baking bakery and confectionery products. It is also added to fermented milk products. The cumin spice gives a special spicy taste to fish and potato soups, vegetable salads and pork dishes. It makes the aroma of salted and pickled cucumbers, mushrooms, tomatoes and sauerkraut more interesting.

Zira - what is it for human health? The benefits of the plant in this aspect are enormous. Jeera seeds help reduce blood viscosity. Thus, they are a prophylactic agent that prevents the formation of blood clots and, as a consequence, the occurrence of ischemic strokes, as well as myocardial infarction. The benefit of the spice lies in its ability to normalize the functioning of the digestive tract and improve appetite. When consumed, fried and fatty foods are better absorbed. An indispensable spice for flatulence, intestinal colic and dyspepsia. Eating cumin seeds regularly improves brain function and vision.

Nutritionists often include the aromatic spice in various teas intended for weight loss. The spice has a rich taste. In this regard, dishes that include spices in their recipes quickly make you feel full. This, in turn, helps to significantly reduce the amount of food consumed. Zira is used for weight loss due to its stimulating effect on intestinal motility and the ability to remove excess fluid from the body. It’s not difficult to brew a drink that will certainly help you get rid of extra pounds. A couple of teaspoons of cumin should be thrown into a thermos with green tea. It is recommended to drink the drink after meals or in between meals.

It is worth remembering that the use of any spices should not be excessive. This also applies to cumin. The spice can cause harm to the stomach or duodenum(when consuming a large amount of spice, an ulcer occurs). The appearance of other pathologies is also possible. Eating spicy foods that include cumin in the recipe can cause heartburn or inflammation of the stomach lining.

In the article we discuss the seasoning cumin - what it is, what it smells and tastes like, what cumin looks like, and what dishes it is added to. You will learn what you can replace this seasoning with, what spices it goes well with, and how to store it correctly.

Spring view (photo) of cumin

Zira is an annual herbaceous plant from the genus Kmin of the Apiaceae family. The plant is also called caraway cumin, kammune, Roman caraway and cumin. The homeland of zira is Egypt and the countries of the Middle East.

What does cumin seasoning look like:

• The leaves of the plant are arranged alternately and divided into thin segments.
• The flowers grow in double umbels and are usually white or red.
• The seeds are quite large, black or yellowish-green in color.

In folk medicine, infusions and teas from cumin are used - medicinal properties plants have long been known and show themselves in the treatment of many diseases. For example, cumin (cumin) is useful for digestive disorders, it has a tonic effect, protects the body from heart attacks, improves brain and visual activity, and is indispensable for migraines and nervous exhaustion.

Since cumin seeds are high in calories - 375 kcal per 100 grams, they should not be consumed in large quantities by people with obesity problems.

This is what the cumin plant looks like

Use of cumin in cooking

• Before using the beans, lightly toast them in a dry frying pan to allow the seeds to release their original nutty aroma.
• Do not grind the cumin in advance; add it before serving.
• If you are making stewed vegetables, add oil while frying the cumin.

Taste and smell of spices

There are two common types of cumin in cooking:

• Kirmanskaya - small black seeds with a pungent aroma and bitter taste;
• Persian - yellowish-green seeds with a mild aroma and taste.

Where is cumin added?

Zira is added to meat and vegetable dishes, baked goods, and canned food.

In cooking, cumin seasoning can be used in different ways - in the form of whole grains, ground powder. Cumin is added to salads and made into dressings without heat treatment, put into dough and baked into breads, puris and crackers, sour cream and tomato sauces, vegetable meatballs and croquettes, and potatoes are prepared.

The list of popular world recipes includes:

• Mexican fried meat with vegetables;
• meat in Kyrgyz style;
• Indian curry;
• pilaf in Uzbek style;
• lula kebab;
• stewed meat “stifato”.

Zira is the main component of the traditional Armenian seasoning Chasan, Indian masalas and chili sauce mixture. The seasoning is indispensable for pickling and fermenting tomatoes, cucumbers and cabbage, preparing dry-cured sausages and legume dishes. It relieves the feeling of heaviness. Kebab lovers add it to marinades. Ground cumin can be sprinkled on sandwiches, added to tea or compote.

What seasonings does it go with?

If you understand what cumin is - a seasoning with a fairly pungent nutty aroma and taste, you can easily select additional spices for it:

• In Eastern countries, cumin is combined with hot red and black pepper, turmeric, coriander and a number of local herbs.
• To bake pies and sweet products, cumin is mixed with cloves, cardamom, cinnamon and nutmeg.
• The seasoning harmonizes well with onions, dill and fennel.
• To make classic pilaf, add saffron and barberry to cumin.
• When preparing vegetable curry, cumin is mixed with ginger and chili pepper.

What can be replaced

If a recipe calls for cumin seasoning and you don't have it, try replacing the ingredient with cumin. Looking at the appearance of the cumin plant and the photo of its seeds, you might think that caraway and cumin are one and the same. However, it is not. The most important difference between cumin and cumin is taste and smell. Cumin has a milder aroma and not such a “hot” taste. Therefore, when replacing cumin with cumin, add it, starting with half the dosage. Increase the number of seeds until you achieve the desired spiciness of the dish.

What else can you replace cumin with:

• ground coriander - the taste of the dish will change and become slightly lemony;
• chili pepper - gives the dish a reddish tint, do not use more than ⅓-½ of the original amount of cumin, so as not to overdo it with spiciness;
• garam masala - the Indian mixture already includes cumin;
• curry powder - makes the dish sweetish-spicy in taste and yellow in color.

How to choose cumin

Buy cumin in its original packaging, packaged in airtight bags or containers. If you want to buy the seasoning by weight, remember what cumin and its grains look like - selected seeds, without impurities or broken pieces.

Also check its quality as follows:

• take a few cumin grains from the seller;
• rub them between your fingers;
• take a sniff - fresh seeds will instantly develop a strong aroma without any foreign odors or mustiness.

If you buy ground cumin, the package should be tightly sealed. When stored for a long time, black cumin (jeera) begins to taste bitter, especially when ground.

How to store spice

Remember when using cumin seasoning that it is a rather capricious spice. In ground form, it can be stored for no longer than 1 month, and in the form of whole grains - up to 1 year.

In any case, keep the cumin in a tightly closed container, preferably glass, in a cool place away from sunlight.

For more information about zira, watch the video:

Contraindications

The main contraindication for cumin is the presence of chronic gastrointestinal diseases, such as hyperacidity gastritis and peptic ulcers.

Also remember about the spice cumin, that this is a plant that can cause individual intolerance. Therefore, if you experience nausea, dizziness, difficulty breathing, or other symptoms of an allergic reaction, stop taking cumin immediately and consult a doctor.

What to remember

1. Zira is a spice similar to cumin, but sharper and richer.
2. It is often added to pilaf, fried and stewed meat dishes, vegetable stews, baked goods, baked potatoes, and pickled vegetables.
3. Jeera (cumin) can be replaced with cumin, chili pepper, coriander and curry.
4. The spice can be stored for no longer than 1 year.