Zira (cumin) - dried seeds of the spicy herb Cuminum cyminum, of the parsley family. It is one of the most popular spices in Asia and is Indian cumin seed. It differs from our cumin in its smaller size and dark color. In addition, it has a sharper, stronger and more pleasant aroma.

In Latin America, Africa, the Mediterranean, Asian countries, especially in India, she is the Queen of Spices, almost no dish is complete without her.

The small island of Comino in the Maltese archipelago (Mediterranean) is even named after cumin - it is covered with fields of the spice cumin.

Zira (cumin) is used to flavor bread and confectionery products, dishes made from fermented milk products. It is an important component in salting cabbage, cucumbers, tomatoes, pickling mushrooms. Potato soups, fish, vegetable salads, fried, baked and stewed pork dishes acquire a mouth-watering taste. Not a single Central Asian pilaf is complete without cumin.

There are several varieties of cumin:

  • White cumin (Cuminum cyminum) is the most widespread, it is used in our country, it will be discussed further.
  • Black cumin (kala jira) - Cuminum nigrum - darker and finer than white, has a more bitter taste and pungent odor. It does not require as long roasting as white cumin seeds.
  • The rarest type of black cumin, which is more correctly called bunium - Buniumpersicum, Buniumbadachshanicum, is found in Tajikistan.

Cumin is found in various spice mixes: curry, chili, garam masala, chutney (hot and sweet spices), Mexican mixes, Yemeni zhoug, Saudi Arabian baharat ...

When stored for a long time, cumin begins to taste bitter, especially when ground.

Caloric content of cumin

Cumin seeds are high in calories. 100 g of such seeds contain 375 kcal, so in large quantities they are contraindicated in obese people.

Nutritional value per 100 grams:

Useful properties of cumin

Cumin seeds (cumin) contain from 2.5 to 4% essential oil, cumin aldehyde (p-isopropyl-benzaldehyde, 25-35%), thymol, perilla-aldehyde, cumic alcohol, alpha and beta-pinin (21%), dipentene, p-cymene and beta-pellandrene.

Cumin oil is used in the perfume industry.

Zira (cumin) has also been used in medicine since ancient times. For example, the Greeks still prepare a special tea that improves the well-being of children.

Cumin is a good tonic and an aphrodisiac.

The effect of cumin improves digestion (treatment of stomach and kidney diseases, flatulence, colic, diarrhea), stimulates the appetite. Zira has a diuretic effect. Removes toxins from the body.

Zira is used in gynecology (milk increase in nursing mothers ...) and neurology (helps to fight amnesia, insomnia ...).

The spice cumin is an antiseptic; externally helps to dissolve tumors, various skin swellings (acne, rashes ...). Reduces pain.

Zira is good for clearing the respiratory tract. Helps fight nausea, incl. in the first months of pregnant women.

Zira (alone or in combination with ground coriander, fennel or cardamom) is recommended to be used for diseases of the digestive system, to clear the respiratory tract for bronchitis and when coughing with mucus secretion, as well as to calm the nervous system.

Zira also promotes good kidney function. A thick drink made from cumin (2 tsp brewed with a glass of water) has a mild laxative and diuretic effect. The effectiveness of the infusion will increase if you mix cumin, fennel and coriander in equal proportions.

Zira removes toxins and undigested food waste from the body. Healing tea from 1 tsp. caraway seeds, fennel and coriander, steeped in 2 cups of boiling water are great for digesting food, giving strength and uplifting.

Tea made from cumin seeds (cumin) 1 tsp. a glass of water cures nausea, bloating and vomiting, (in particular in women in the first months of pregnancy).

Cumin is also consumed in powder form with equal parts sugar (to increase milk flow in young nursing mothers). How can you use a decoction of cumin seeds in water or milk for these purposes and take 3 times a day.

28.03.2018

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

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

It is widely distributed for its unique savory flavor and is one of the traditional spices in North Africa, the Middle East, Western European, Indian, Cuban and North Mexican cuisines.

Zira is also commonly found in spice mixes 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

Zira and cumin - the same seasoning or not?

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

  • Bunium;
  • Cumin.

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

Thus, the term "zira" combines several types of umbrella plants. They can be very different in size, number of flowers and shades 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 cumin, and bunium is considered the "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 is reviewed zira, which belongs to the genus Cumin.

general description

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

Its scientific name is Cumin cyminum. Also, in another way, cumin is called cumin, Roman cumin, cumin, cumin cumin, zera, kammun.

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

It usually grows 10 to 30 cm in height with completely smooth stems that are highly branched from the base. The stems are thin and rather weak, which often results in large plants growing horizontally on the ground.

The leaves are blue-green up to 7 cm in length, and the flowers are small, white or light pink. Flowers are hermaphrodites (contain both male stamens and female stigmas) and are pollinated by insects.

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

Cumin 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 seed. In many countries, harvesting is still done by hand.

Shortly before the fruit ripens, the plants are harvested, dried in the sun for 8-12 hours, then threshed. Next, garbage is sifted out from the seeds and sent to 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 Russia and Central and South America.

Chemical composition

Cumin seeds contain many phytochemicals that have many beneficial properties.

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

Name Quantity Percentage of the 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 μg -
Lutein Zeaxanthin 448 mcg

Physiological role

Zira seasoning is capable of exerting such an effect on the body as:

  • antioxidant;
  • carminative;
  • antimicrobial;
  • antispasmodic;
  • antifungal;
  • anti-cancer;
  • increasing lactation;
  • antidiabetic;
  • improves metabolism;
  • fortifying.

Nutrients

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

The spice is also rich in minerals:

  • Copper and iron are essential for the body to produce red blood cells.
  • Zinc is a cofactor of 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, which is essential for normal digestion.

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

Health Benefits

Here are the benefits of the cumin seasoning:

  • Improves Digestion... It contains up to 6% essential oils with the main ingredient called ziraldehyde, which increases the production of digestive fluids - saliva, gastric juice, bile secretions and thus helps to improve digestion.
  • Relieves constipation... It stimulates intestinal motility, that is, the movement with which stool is transported into the rectum and then excreted from the body. At the same time, it eliminates bloating and discomfort.
  • Helps to lose weight... Due to the above two beneficial properties, this seasoning works well in a complex of measures aimed at reducing weight.
  • Fights Candida albicans... Since it has a pronounced antifungal effect, it is very helpful in restoring intestinal flora and fighting Candida albicans.
  • Reduces the risk of developing cancer... A 2003 study found that subjects who consumed cumin in their daily diet were significantly less likely to develop cervical or stomach cancer than subjects who did not.
  • Benefits for Bone Health... When hormone levels in women during menopause drop, it degrades bone density. In 2008, Indian scientists proved that cumin extract is able to maintain bone density, as it normalizes estrogen levels.
  • Stimulates lactation... Cumin seeds are sometimes used to brew tea, which increases breast milk production in lactating women, much like fennel seeds (Foeniculum vulgare).
  • Helpful for diabetes... Research has shown that this spice has anti-diabetic effects.

Contraindications (harm) and possible side effects

Despite the composition rich in useful substances, thanks to which zira has useful properties, it still has some contraindications for use. Its seeds are safe to eat as a condiment, that is, in small amounts. 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 that cumin reduces male fertility.

It has been used in some cultures as a miscarriage agent, so this should be kept in mind for women who are pregnant or trying to conceive. In medicinal doses, zira is contraindicated in pregnancy and breastfeeding.

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

What a smell and taste

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

Ground cumin has a very characteristic 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 found 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 a ground powder in packs. A good zira should give off a pleasant, tasty aroma when rubbed between your fingers.

Buy whole seeds instead of ground seeds, as the powder is often falsified by adding impurities. Be sure to check the expiration date and the tightness of the 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, which sells spices from world-famous manufacturers 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, grind the required amount using a hand mill or a 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.

Cooking applications

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

Since cumin has a pronounced 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, it is successfully combined with bay leaves, 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 and is used to flavor most meat dishes, as well as some fish.

It unfolds the flavor well when used with legumes, savory baked goods, kale, hot 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 some ideas for where to add cumin seasoning, whole or ground:

  • Add it to your meat and poultry marinade.
  • Use for kebab sauces and barbecues.
  • Don't forget to add cumin when cooking pilaf along with barberry and turmeric.
  • Can be put in bun or bread dough.
  • Sprinkle the omelet mixture with cumin.
  • Sauté with onions and add to the lentils for flavor.
  • Combine with olive oil and drizzle over vegetable dish.
  • Add cumin to rice or couscous for an exotic flavor.
  • Add it to hot soups or sauces.
  • Use in curries and chili.
  • 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 fry and grind

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

  1. Heat a small, dry skillet over medium-high heat.
  2. Put cumin seeds in it and stir very often for 3-4 minutes.
  3. The seeds will darken and start to give off a delicious aroma.
  4. Remove from heat and transfer the cumin to a plate to cool.
  5. Then grind it in a coffee grinder (it should only be for spices).

The 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 the Indian dish "zira rice" (rice with cumin)

Prepare the aromatic dish of zira rice, aka rice with cumin, beloved by Indians.

Ingredients;

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

How to cook:

  1. Melt the butter in a heavy-bottomed saucepan. If there is ghee, then cook the dish on it.
  2. Pour cumin (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 stir. Fry the rice for 5-7 minutes.
  5. Then pour in hot water and stir in the zira rice. After boiling, cover the pan with a lid, reduce heat to low and cook the zira rice until the water evaporates.
  6. Turn off the gas and let the dish brew for 10-15 minutes.

A fragrant and delicious 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 replace in the recipe

When a recipe requires 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 appearance and taste, although it is stronger and more spicy. To replace the cumin, 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 amount you want. You can add some chili powder to add the spiciness that coriander lacks to replace the cumin flavor.
    • and nutmeg, which create a complex aroma that is sweet, citrusy and spicy at the same time. The color is very similar to cumin, so this seasoning will not change the appearance of the dish. Also, halve the indicated amount to begin with.
  • Curry powder. The ingredients in this seasoning vary, but cumin is always featured to a large extent. Typical curry powder also includes coriander, turmeric, ginger, mustard, fenugreek, black pepper, and cinnamon. They add an earthy, sweet and spicy flavor to any meal. If you decide this substitute is the best, then be aware that it will change color a little, as turmeric is bright yellow. Likewise, take half as needed 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 how it is useful, and also received important information about its useful properties and contraindications for use as a medicine.

Zira seasoning - photo and general description of this spicy, dried herb from the parsley family. Compared to the caraway seeds we are used to, cumin seeds are dark in color, they are smaller in size, in addition, they have a sharp, rich and pleasant aroma. In Asia, this spice is the most popular. No traditional dish of Asia, Africa, Latin America and mainly India can do without cumin - the "Queen of all spices". The main purpose of this seasoning is to impart a unique aroma to bakery and confectionery products, as well as dishes based on dairy products. Cumin is simply irreplaceable for salting and pickling cabbage, cucumbers, tomatoes and mushrooms. Potato soups, fish, vegetable salads, baked, fried or stewed pork, seasoned with cumin, acquire excellent taste.

Zira has several main varieties:

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

Many famous spice mixes include cumin, including curries, chili, hot chutney, garam masala, Mexican and Yemeni spices. With long-term storage of cumin, it deteriorates, begins to taste bitter, especially if stored in a ground state. Oils from the seeds of this seasoning are used in perfumery. Zira - seasoning for pilaf, thanks to which this treat acquires a specific aroma and unsurpassed taste.

Medicinal and useful properties of cumin. What is this spicy spice used for?

    This seasoning has long been used for medicinal purposes, for example, tea, which improves the well-being of children, is popular in Greece. Zira seasoning acts as a powerful aphrodisiac, characterized by a tonic effect. Consuming cumin can significantly improve appetite and digestion. This spice is used for kidney and stomach ailments, colic, diarrhea and flatulence. Cumin also has a diuretic effect, it is able to remove waste products from the body. Due to the use of cumin, lactation improves, insomnia disappears, and memory problems disappear. The spice has antiseptic properties, if applied externally, it can help dissolve tumors, get rid of acne, rashes and reduce pain. With the help of zira, the respiratory tract can be significantly cleared. The condiment is great for treating nausea, even during pregnancy. It is recommended to use this spice for digestive diseases, bronchial inflammation, to eliminate wet coughs, as well as to calm the nervous system. You can eat cumin either on its own or in combination with ground coriander, fennel and cardamom. Zira helps to improve renal function. For a diuretic and mild laxative effect, you can make a drink with two small spoons of the herb and a glass of hot water. To increase the effect of the drink, you can add the same amount of fennel and coriander to it. To get rid of undigested food residues and toxins, you can make a tea from cumin, cumin and fennel. This drink helps to digest food, gives strength and improves overall mood.

Similar interesting articles.

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

Vernal view (photo) of zira

Zira is an annual herb from the Kmin genus of the Umbrella family. The plant is also called cumin cumin, kammun, roman cumin and cumin. The homeland of cumin is Egypt and the countries of the Middle East.

What the cumin seasoning looks like:

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

In folk medicine, infusions and teas from cumin are used - the medicinal properties of the plant 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 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.

This is what the zira plant looks like

The use of cumin in cooking

  • Lightly fry the beans in a dry skillet before using them to reveal their original nutty flavor.
  • Do not grind the cumin in advance, add it before serving.
  • If you are cooking vegetable stews, add oil when frying the cumin.

Spice taste and smell

Two types of cumin are common in cooking:

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

Where to add cumin

Zira is added to meat and vegetable dishes, baked goods, and canning

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

The list of popular world recipes includes:

  • fried meat with Mexican vegetables;
  • Kyrgyz meat;
  • Indian curry;
  • pilaf in Uzbek;
  • lula kebab;
  • stew “stiffato”.

Zira is the main ingredient in traditional Armenian Chassan seasoning, Indian masals and Chili sauce mixture. The seasoning is indispensable for pickling and pickling tomatoes, cucumbers and cabbage, preparing dry-cured sausages and legumes. It relieves the feeling of heaviness. Barbecue lovers add it to marinades. Ground cumin can be sprinkled on sandwiches, added to tea or compote.

What spices is combined with

If you figure out what cumin 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, cumin 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 goes well with onions, dill and fennel.
  • To make a classic pilaf, saffron and barberry are added to the cumin.
  • Vegetable curry is mixed with ginger and chili.

What can be replaced

If your recipe requires cumin seasoning and doesn't have it, try replacing the ingredient with cumin. Looking at the appearance of the cumin 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 caraway and cumin is the taste and smell. Caraway has a milder aroma and less “hot” taste. Therefore, when replacing cumin with cumin, add it starting at half the dosage. Increase the number of seeds until you get the flavor you want.

What else can replace cumin:

  • ground coriander - the taste of the dish will change and become slightly lemon;
  • 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 cumin

Buy cumin in its original packaging, packaged in airtight bags or containers. If you want to buy a seasoning by weight, remember how cumin 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 cumin, the packaging must be hermetically sealed. When stored for a long time, black cumin (cumin) begins to taste bitter, especially when ground.

How to store the spice

Remember when using cumin seasoning that this is a rather capricious spice. In ground form, it is stored 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 that is protected from sunlight.

For more information about zira, see the video:

Contraindications

The main contraindication for cumin is the presence of chronic gastrointestinal diseases, such as acidity gastritis and peptic ulcer disease.

Also remember about the spice of 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 see your doctor.

What to remember

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

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

Zira is the most famous name for the spice, which is also called cumin, zera, roman cumin, knim and kammun.

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

Belongs to the umbrella family.

Appearance

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

Cumin seeds are oval, oblong, approximately 0.6 cm long and 0.1 cm wide.

Specific traits:

  • The shade of the seeds is greenish, grayish or brownish;
  • The length is about 5 mm.
  • The grain has longitudinal ribs, its shape is straight or slightly curved.

Views

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

Where does it grow?

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

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

Nowadays, cumin is practically not found in the wild, as it is completely domesticated. It is grown in large quantities in African, Asian and Latin American countries. The annual crop of cumin all over the world is several tens of tons.

Method for making spices

The cumin umbrellas are harvested without waiting for the seeds to ripen and then dried. The best quality spices are sold not in the bazaar, but in specialized stores. If you do decide to buy cumin from a market trader, rub a pinch of seeds and smell: according to all the rules, grown and dried cumin should smell very nice.

How to choose?

  • If the seasoning is sold packaged, check the integrity of the packaging before purchasing;
  • The seeds must be whole - not scattered or wrinkled;
  • There should be no rubbish in the package;
  • Zira of high quality smells nice, but not harsh;
  • If you rub the grains between your fingers, the smell should intensify.

Specifications

Nutritional value and calorie content

The seeds of cumin or cumin are rich in fatty and essential oils, which contain a large amount of biologically active substances: cumin algedride, carvone, kimin, paracytamol, gum, alpha and beta pectins, beta-carotenes and other active substances, vitamins and minerals. A more detailed chemical composition of cumin, as well as the caloric content of the spice, can be found in the tables.

Calorie content per 100 gr. - 375 Kcal

Vitamins and minerals

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

How many grams are in one spoon?

  • 1 teaspoon - 6 grams;
  • 1 tablespoon contains 15 grams.

Beneficial features

  • Thanks to its bright taste, it helps to get satiated with food faster;
  • It is the strongest aphrodisiac;
  • Invigorates and tones;
  • Has an antiseptic and cosmetic effect;
  • has an analgesic effect;
  • Improves metabolism.

Harm

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

Butter

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

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

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

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

Application

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

In cooking

  • Whole grains are added to cereals and legumes;
  • The most popular dish that is not complete without cumin is pilaf;
  • The seeds are added to jars with pickles and marinades;
  • Ground grains are used in baking and in the manufacture of confectionery;
  • With the addition of cmin, sauces and spice mixtures are produced;
  • Zira is added to various meat dishes, including sausages;
  • Gives a special taste to soups and salads;
  • Used to prepare warming drinks.

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

Zira is usually not used on its own, but in combination with other spices and seasonings. It goes well with red and black peppers, turmeric, dried barberry, ground ginger, cloves and cinnamon.

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

In medicine

The medicinal properties of cumin help fight the following problems and diseases:

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

Zira can be safely used during pregnancy and lactation, but, like any other spice, in very small quantities. This spice can help relieve nausea and vomiting and increase milk flow. A mild decoction of cumin seeds can be given to babies to relieve colic and normalize digestion.

In cosmetology

  • Has an antioxidant effect;
  • Cleans pores;
  • Helps get rid of edema;
  • Tightens and refreshes the skin;
  • Evens out the complexion;
  • Eliminates unpleasant odors.

Slimming

  • The bright taste characteristics of cumin contribute to quick satiety, thereby reducing the amount of food eaten;
  • It has a diuretic and diaphoretic effect, therefore it is able to remove excess fluid from the body;
  • Eating cumin helps speed up your metabolism.

A drink made from green tea and cumin grains helps to fight overweight. In order to prepare this potion, you just need to brew green tea and add a pinch of cumin into the teapot. Drink several cups of this drink throughout the day.

Growing

Zira is a plant that loves warmth.

Landing

  1. It is planted under the film, as a rule, after April 15th. In open ground - only in May, covered with a special coating such as agrofibre.
  2. Planting depth is about 3 cm. A distance of about 50 cm should be maintained between the rows.
  3. After about 10 days, the first shoots of cumin will appear under the film, or in 2 weeks if you planted cumin in the open field.
  4. Remove unnecessary shoots so that there is a distance of at least 7 cm between the plants.

Care

Includes:

  • weeding,
  • loosening,
  • rare watering.

Collection

In August, the seeds are already ripe, they must be collected on time, otherwise they will crumble. Seeds are dried in the shade.

If the seeds during harvesting were wet due to rain, they must be spread out in a layer of no more than 5 cm, well ventilated and dried at a temperature of about 40 degrees.

The seeds are stored in tissue bags.

  • In some countries of the East, there is a custom according to which newlyweds should carry cumin seeds everywhere on their wedding day. This will make their marriage long and happy.
  • In the Middle Ages, it was believed that the seeds of cumin are able to protect a loved one from fornication.
  • Zira external is similar to caraway seeds.

What are the differences between cumin and caraway seeds in our other article.