Black zira useful properties. Zira: properties and benefits for the body

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

The popularity of zira seasoning and its features

Zira originated in India. The way zira looks determines that the plant is an umbrella crop. Seeds are contained in umbrellas, like dill. As the dried buds fall to the ground, unripe seeds are usually harvested.

Cumin (another name for cumin) is grown in Latin Africa, India, Africa and Syria. Seasoning is rarely used alone, in dishes it is used in conjunction with pepper or turmeric. Especially popular in pilaf recipes.

Cumin fruits are composed of resins, essential oils, fats and volatile compounds.

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

Spices are contraindicated for a long time to store. The ground spice starts to taste bitter. Oils based on cumin have found application in cosmetic formulations.

Varieties of seasoning

All famous spice mixtures contain zira. The spice is included in curry, garam masala, chili, pilaf mixes and Yemeni spices.

It is worth highlighting the following types of seasoning:

1. White zira has the smell and taste of a nut. It is fried before cooking.
2. Black cumin has a sharp taste and a pronounced smell. It is added in small quantities. Seeds do not need to be additionally heated.
3. Bunium is distinguished by the aroma of smoked meats. This rare spice is banned due to its narcotic properties.

Useful properties of spices zira

Zira 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 the crushed seeds of the plant mixed with olive oil.

Spice has the following positive properties:

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

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 uplifts the mood. Before use, you should better know the contraindications.

Zira 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, you get a great tool for getting rid of extra pounds. This component can be replaced with cumin.

Are there any contraindications?

Zira has not only useful properties, it also has contraindications. You can not use spice with exacerbation of organs digestive system: with gastritis, peptic ulcer or high acidity.

There may be a strong allergy to this component. Pilaf lovers should be careful. Therefore, the spice should be tried gradually.

If you go too far with it, then heartburn may appear, so it is worth considering such contraindications.

Application in cooking

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

The spice is popular in the following countries:

1. In the Baltic countries, spice is added to curd 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 fried meat and vegetables.
4. In Tajikistan and Uzbekistan, it is used for pilaf, soups and second courses.
5. The Greeks add it when cooking sausages and sausages.

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

Where to add zira?

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

Unusual spice is used in different dishes:

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

The spice is also used to prepare various sauces. Pairs well with tomato and sour cream.

Ground seasoning is added to fillings and minced meat. Whole seeds are sprinkled on cakes 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.

When preparing zira, there are also some secrets:

Instead of cumin, you can use 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 outdoors.

Medical use

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

Used in cosmetology. With the help of masks with the addition of zira, you can even out the complexion, get rid of swelling and clean the pores.

You can use the following recipes:

• To improve kidney function, two teaspoons of cumin should be brewed in a glass of boiling water. Fennel and coriander are poured there. This recipe has laxative and diuretic properties. Used for weight loss.
• From cough and to remove sputum, you need to warm a tablespoon of seasoning in 350 ml of water in a water bath for 18-20 minutes. Then infuse the solution for 30 minutes.
• A mixture of a tablespoon of honey and a teaspoon of cumin stimulates brain activity. The same recipe improves eyesight.

This spice can be replaced with cumin. It also has beneficial properties. Before use, it is worth studying the contraindications and properties of all components.

Zira seasoning is known for many advantages. The beneficial properties of spices help create delicious dishes that are not limited to cooking pilaf. And the use in the composition of drinks can improve well-being.

The first thing we imagine at the mention of the word "zira" is a cauldron with steaming oriental pilaf.

She has simpler names: kmin, cumin and zera. "Kammun" is called by the Arabs.

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

From the umbrella family

The birthplace of this herbaceous plant is called Central Asia.

People far from botany will easily confuse it with cumin.

Because of the strong similarity, including taste, cumin is called Roman cumin or cumin cumin.

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

After flowering, oblong fruits appear, larger than 5 mm. In gastronomy, seeds are valued that are larger than caraway seeds and have a rich bitter smell 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, except for India, is cultivated in the territories of Africa, China, Iran, America and Turkey.

In Asia, every self-respecting housewife keeps this "queen of spices" on hand:

• so called zira in the East.

Composition and calories

In 100 grams of seeds, most of them are carbohydrates (over 44 g), half as much - fats (22.27 g) and proteins (about 18 g). The rest is occupied by water (slightly more than 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 they don’t eat zira with spoons, it’s impossible to gain weight through her fault.

Beneficial features

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

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

It is noticed that zira restores the normal activity of the whole organism and is used for such ailments as:

Zira infusion 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 clarifies memory.

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

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

Drink chilled, half a cup, before meals.

A decoction of spices increases lactation in nursing mothers and eliminates colic in babies.

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

The use of oil inside

They learned how to get oil from zira a long time ago, they took it into service:

• doctors,
• cosmetologists,
• cooks.

Unrefined black zira oil was recognized as especially useful. It is recommended to take it if the kidneys and liver hurt, cholesterol is elevated or the immune system is weakened.

To restore memory, it is necessary, daily, to eat a teaspoon with the addition of 2-3 drops of oil.

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

Outdoor use

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

Joint pain is relieved by rubbing in a mixture of a tablespoon of carrier oil and three drops of cumin oil.

The analgesic effect will be enhanced 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 the reduction of pain.

In folk recipes, the anticoagulant qualities of cumin oil are used:

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

Before use, you should try the product on a small area of ​​\u200b\u200bthe skin to exclude allergic manifestations.

Zira oil is also used for:

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

When handling oil, care must be taken to ensure that it did not get on the mucous membranes.

Oil for nursing mothers zira helps prevent milk stasis.

If the doctor allows and you are sure that the allergy 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 scare off annoying bloodsuckers, you just need to put a couple of oily drops on your clothes or skin.

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

Lose weight with zira

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

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

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

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

It is not surprising that zira often becomes an ingredient in slimming tea (it is written about the Caucasian hellebore on the page), removing excess fluid, accelerating blood flow and starting peristalsis.

In general, zira makes the body cope with even the toughest diet.

The drink recipe is simple:

• two teaspoons of spice - on 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 health benefits and almost no contraindications for use. It is considered an oriental spice, but is popular all over the world. Read on to learn more about what zira is, what it's also called, and why it deserves a place of honor on your spice shelf.

Zira is a condiment made from small dried gray-yellow oblong seeds with a strong characteristic aroma and spicy aftertaste.

Widespread for its unique savory taste, it is one of the traditional condiments in North Africa, the Middle East, Western European, Indian, Cuban and northern Mexican cuisines.

Zira is also often found in spice blends, such as garam masala, curry powder, adobo, and baharat. Its brownish-yellow variety is most common, although black, green, and white zira are occasionally found.

What does zira seasoning look like - photo

Zira and cumin - the same seasoning or not?

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

• Bunium (Bunium);
• Cumin.

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

Thus, the term "zira" combines several types of umbrella plants. They can be very variable 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 zira:

• Iranian;
• Persian;
• black.

In India, cumin fruits are called zira, and bunium is considered "black cashmere zira".

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 reviewed zira, which belongs to the genus Cumin.

general description

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

Its scientific name is Cumin cyminum. Zira is also called cumin, Roman cumin, cumin, cumin cumin, zera, cammun in a different way.

Zira is grown all over the world for its pleasant aromatic seeds.

It usually grows from 10 to 30 cm in height, it 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 hermaphroditic (containing both male stamens and female stigmas) and are pollinated by insects.

Seeds are 4-5 mm dry fruits that split into halves when mature.

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

How to get it

The part of the cumin plant used as a seasoning is the seeds. Harvesting is still done by hand in many countries.

Shortly before fruit ripening, the plants are harvested, dried in the sun for 8-12 hours, then threshed. Then the garbage is sifted from the seeds and sent for storage and sale.

Today, India and Iran are the largest producers of this spice, but zira 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 zira seeds (Cumin cyminum) per 100 g.

Name	Quantity	Percentage of the daily norm,%
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
folate	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

Seasoning zira is able to have such an effect on the body as:

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

Nutrients

This seasoning contains a very good amount of B vitamins such as thiamin, 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 the growth and development, digestion and synthesis of nucleic acids.
• Potassium is an important component of cells and body fluids that help control heart rate and blood pressure.
• Manganese – The human body uses it as a cofactor for the important antioxidant enzyme superoxide dismutase.

Zira 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 zira seasoning:

• Improves digestion. It contains up to 6% essential oils with the main ingredient called ziricaldehyde, 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 excreted from the body. At the same time, it eliminates bloating and discomfort.
• Helps to lose weight. Thanks to the above two beneficial properties, this seasoning works well in a complex of measures aimed at weight loss.
• Fights the fungus Candida albicans. Since it has a pronounced antifungal effect, it is very helpful in restoring the intestinal flora and fighting Candida albicans.
• Reduces the risk of developing cancer. A 2003 study found that subjects who consumed jeera as part of their daily diet were much less likely to develop cervical or stomach cancer than subjects who did without it.
• Good for bone health. When hormone levels drop in women during menopause, it worsens bone density. In 2008, Indian scientists proved that jeera extract is able to maintain bone density, as it normalizes estrogen levels.
• Stimulates lactation. The seeds of cumin are sometimes used to make a tea that increases breast milk production in breastfeeding women, much like fennel seeds (Foeniculum vulgare).
• Useful for diabetes. Studies have shown that this spice has an anti-diabetic effect.

Contraindications (harm) and possible side effects

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

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

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

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

It has been used as a miscarriage remedy in some cultures, so women who are pregnant or trying to get pregnant should be aware of this. In medicinal doses, zira is contraindicated during pregnancy and breastfeeding.

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

What smell and taste

Zira has a strong sweet-spicy aroma and a slightly bitter taste with a slight spiciness. If it is heated 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 aroma of lemon peel.

How to choose and where to buy

Zira is almost always in the seasoning department of supermarkets in large cities, as well as in specialized stores. It is sold both in the form of seeds and in the form of ground powder in packages. A good zira should exude a pleasant, delicious 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 the tightness of the packaging.

Be careful when choosing zira 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 zira seasoning in the international online store IHerb, where spices are sold by manufacturers with a worldwide reputation and guaranteed quality.

How and how much to store

Whole cumin seeds are stored in a cool, dry, dark place in airtight containers for several months. If necessary, the right amount is ground using a hand mill or a mortar and pestle.

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

Ground zira is best kept in the refrigerator in a hermetically sealed jar and used as early as possible, as the powder quickly loses its taste and aroma - in just a couple of months.

Application in cooking

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

Since zira has a pronounced taste, add it in a small amount:

• For soups and stews - ½ tsp. seeds per 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 brings out the flavor well when used with legumes, savory pastries, cabbage, spicy 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.

Here are a few ideas for where to add the cumin seasoning, whole or ground:

• Add it to marinade for meat and poultry.
• Use for barbecue and barbecue sauces.
• Do not forget to add zira when cooking pilaf along with barberry and turmeric.
• Can be used in bun or bread dough.
• Sprinkle cumin over the omelet mixture.
• Saute with onions and add to lentils for flavor.
• Mix with olive oil and pour over vegetable dish.
• Add cumin to rice or couscous for an exotic flavor.
• Add it to spicy soups or sauces.
• Use in curries and chili.
• Stew lamb or pork stew with zira.
• 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, zira fully reveals all the shades of aroma. Here's how to best prepare it for adding to meals:

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

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

Recipe for Uzbek pilaf with zira and barberry - video

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

Cook the Indian favorite flavored dish zira rice, aka rice with cumin.

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 heavy bottomed saucepan. If there is ghee, then cook the dish on it.
2. Pour zira (cumin) into the heated oil.
3. Fry the cumin until light brown. Rinse the rice well under running water.
4. Pour rice into hot oil, salt and mix. Fry the rice for 5-7 minutes.
5. Then pour in hot water and mix the cumin rice. After boiling, cover the pan with a lid, reduce the heat to a minimum and cook the cumin rice until the water has evaporated.
6. Turn off the gas and let the dish brew for 10-15 minutes.

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. It belongs to the same Celery family and is similar in both appearance and taste, although it is stronger and more spicy. To replace the zira, first put half of the amount indicated in the recipe, and then focus on your taste. This substitute will not change the color of the dish.
• ground coriander- 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 the spiciness that coriander lacks to replace the taste of cumin.
and nutmeg, which create a complex aroma that is both sweet, citrus and spicy. The color is very similar to zira, 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 that this substitute is the best, then be aware that it will change color a little, since turmeric is bright yellow. Likewise, take half of what is required and adjust the amount to taste.

So, today on the site you learned all the details about what zira seasoning is, why it is needed in cooking and why 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 grown significantly. It's easy enough to explain. This was partly due to the increased interest in the cuisine of the East, and partly due to the health benefits of this spice for the human body. By its aroma and taste, cumin resembles the well-known cumin. The spice is slightly bitter. It has hints of nutty flavor.

Zira - what is it for cooking? Seeds, used both crushed and whole, are great for a variety of meat dishes. It is very difficult to imagine the famous oriental pilaf without them. Fragrant spice is included in marinades intended for meat. Shish kebab made from such a product has a peculiar and very pleasant taste.

Zira - what is it in These are the seeds that are included in the composition of the spicy mixture called "Garam Masala". Seasoning is added to curry and chili sauces. Crushed seeds are added by Armenian culinary specialists to minced meat, intended for the preparation of a special variety (sujukh). In the East, not a single one can do without zira. A fragrant spice is used in baking bakery and confectionery products. It is also added to dairy products. Zira spice gives a special spicy taste to fish and potato soups, vegetable salads and pork dishes. It enhances the aroma of pickled and pickled cucumbers, mushrooms, tomatoes and sauerkraut.

Zira - what is it for human health? The benefits of the plant in this aspect are enormous. Seeds of zira help to reduce blood viscosity. Thus, they are a prophylactic that prevents the formation of blood clots and, as a result, the occurrence of ischemic strokes, as well as myocardial infarction. The benefits of the spice lie in its ability to normalize the digestive tract and improve appetite. With its use, fried and fatty foods are better absorbed. The spice is indispensable for flatulence, intestinal colic and dyspepsia. Regular consumption of cumin seeds improves brain function and vision.

Nutritionists often include the aromatic spice in various weight loss teas. The spice has a rich taste. In this regard, the dishes, in the recipe of which the spice is included, quickly allow you to 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. Brewing a drink that will certainly help get rid of extra pounds is easy. A couple of teaspoons of zira should be thrown into a thermos with green tea. It is recommended to drink a drink after a meal or in between meals.

It is worth remembering that the use of any spices should not be excessive. This also applies to Zira. Spice can harm the stomach or duodenum (an ulcer occurs when a large amount of spice is consumed). Other pathologies may also appear. The use of spicy dishes, the recipe of which includes zira, can cause heartburn or inflammation of the gastric mucosa.

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

External view (photo) of zira

Zira is an annual herbaceous plant from the Kmin genus of the Umbelliferae family. The plant is also called cumin, cummun, Roman cumin and cumin. The birthplace of zira is Egypt and the countries of the Middle East.

What does zira seasoning look like:

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

In folk medicine, infusions and teas from zira are used - medicinal properties plants have long been known and manifest themselves in the treatment of many diseases. For example, zira (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 migraine and nervous exhaustion.

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

This is what a zira plant looks like

The use of zira in cooking

• Lightly toast the seeds in a dry frying pan before using them to release their original nutty flavor.
• Do not grind the zira in advance, add it before serving the dish.
• If you are cooking stewed vegetables, add oil when frying the cumin.

Taste and smell of spice

In cooking, two types of zira are common:

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

Where is zira added

Zira is added to meat and vegetable dishes, pastries, preservation

In cooking, you can use zira seasoning in different ways - use in the form of whole grains, ground powder. Cumin is added to salads and dressings without heat treatment, put into the dough and bake bread, puri and crackers, prepare sour cream and tomato sauces, vegetable meatballs and croquettes, potatoes.

The list of popular world recipes includes:

• fried meat with vegetables in Mexican style;
• meat in Kyrgyz style;
• Indian curry;
• pilaf in Uzbek;
• kebab;
• stew "stifato".

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

What spices goes with

If you figure out what zira is - a seasoning with a rather sharp nutty aroma and taste, you can easily pick up additional spices for it:

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

What can replace

If the recipe calls for cumin seasoning, but it is not available, try replacing the ingredient with cumin. Looking at the appearance of the zira plant, a photo of its seeds, you might think that cumin and cumin are one and the same. However, it is not. The most important thing, what is the difference between cumin and cumin, is the taste and smell. Cumin has a milder aroma and not as “hot” flavor. Therefore, when replacing cumin with cumin, add it starting from half the dosage. Increase the amount of seeds until you get the desired spiciness of the dish.

What else can replace zira:

• 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 - cumin is already included in the Indian mixture;
• curry powder - makes the dish sweetish-spicy in taste and yellow in color.

How to choose zira

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

Also check its quality as follows:

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

If you buy ground zira, the package must be hermetically sealed. When stored for a long time, black cumin (zira) begins to taste bitter, especially ground.

How to store spice

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

In any case, keep your cumin in a tightly sealed container, preferably glass, in a cool place that is out of direct sunlight.

For more information about zira, see the video:

Contraindications

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

Also remember about the spice zira, 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 contact your doctor.

What to remember

1. Zira is a spice similar to cumin, but more pungent and intense.
2. It is often added to pilaf, fried and stewed meat dishes, vegetable stew, pastries, baked potatoes, pickled vegetables.
3. Zira (cumin) can be replaced with cumin, chili, coriander and curry.
4. Spice is stored no longer than 1 year.