Oriental spice zira: composition, useful properties and contraindications. To cleanse 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 different peoples 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 made up of resins, essential oil, fats and volatile compounds.

Zira and cumin are considered different spices. What differs is the flavors 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. Useful properties of spices were valued even in Ancient Greece, Egypt and Ancient Rome.

The spice is considered an excellent antiseptic. With its help, wound-healing compositions are created. AT traditional 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 such an ingredient, you get an excellent remedy for getting rid of extra pounds. This component can be replaced with cumin.

Are there any contraindications?

Zira has not only beneficial features She 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

in many dishes oriental cuisine zira seasoning is added. 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 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 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.

AT European countries this spice is appreciated by admirers 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:

1. It is added to meat, fish dishes, soups and all kinds of cold snacks.
2. It is used to preserve tomatoes, mushrooms, cucumbers and cabbage.
3. Combines with cardamom, cinnamon, fennel for sweet and fruity dishes, as well as for jam.
4. It is known that zira is a seasoning for pilaf. Saffron and barberry are added to it.
5. 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 the fillings and chopped meat. Whole seeds are sprinkled on cakes and bread. The spice is especially appreciated when added to various marinades.

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

When preparing zira, there are also some secrets:

1. So that the aroma does not disappear for a long time, the spice should be ground before use, and it should be added to the dish at the end of the cooking process.
2. Before use, the composition must be heated in a dry frying pan.
3. When sautéing vegetables, oil should be added to the roasted seeds.
4. Cumin is added to increase the beneficial properties of fermented milk products.
5. For more long-term storage This ingredient is best purchased in grains.
6. Meat can be stored without refrigeration for several days. To do this, it should be rubbed with salt mixed with ground cumin.
7. Seasoning helps to enhance the smell of products, especially potatoes, beets and carrots.
8. Be sure to add when cooking Uzbek pilaf.

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.

Sin .: Roman cumin, zera, cumin, cumin, cammun, cumin cumin, Indian cumin.

Zira, also known as Roman cumin, is a one to two year old herbaceous plant with pinnate, filamentous leaves and white or red small flowers collected in umbellate inflorescences. Dried Roman cumin seeds and their oil have antimicrobial, antiseptic and antimycotic, carminative properties.

Ask the experts

flower formula

In medicine

Zira is not a pharmacopoeial plant and is not listed in the Register of Medicines of the Russian Federation, but is approved for use as a dietary supplement (biologically active additive). The dried seeds of the plant and the oil obtained from them have medicinal properties. They are able to have a carminative, antiseptic, antimicrobial, antimycotic effect.

Contraindications and side effects

In cooking

Zira has found the widest application in cooking. Its aroma and sharp-bitter taste is used in many dishes of oriental cuisine. It goes well with meat and vegetable dishes. An excellent condiment, zira, spices some bakery products, used in the production of cheeses, sausages and marinades, it is put into the famous spice blends such as garam masala, curry, chili, sofrito and adobas. Without such a spice as zira, it is impossible to cook a real oriental pilaf, many dishes of mexican, greek, indian cuisine. Zira can be used both as a whole and in ground form, but you should know that in order for the spice to fully reveal its taste and aroma, the seeds must be fried in a dry hot frying pan.

Often, housewives confuse cumin seeds with cumin seeds: despite the external similarity, bitter taste and pungent smell of both spices, they have different taste characteristics, respectively, have different uses in cooking. Zira seeds are a frequent "companion" of meat dishes, cheeses and sausages, cumin is used mainly in baking, home canning and when preparing some drinks (for example, caraway kvass, beer, tea).

In crop production

Gardeners know that zira needs special conditions growth. It is a drought-resistant, tropical crop that requires a hot summer for 3-4 months. Optimum temperature for the growth of Roman cumin from 25 to 30°C. Therefore, in northern latitudes this spice is grown extremely rarely and only in artificial conditions.

In cosmetology

Roman cumin essential oil is used in cosmetology. It whitens and moisturizes the skin, cleanses it and fights rashes, so it can act as a component of various creams and lotions designed to care for problematic, oily skin. Since, when applied externally, this oil can have a warming effect and stimulate blood circulation, it becomes a good remedy for weakened hair and effective in anti-cellulite products.

Classification

Zira (lat. Cuminum cyminum) is a species of herbaceous plants from the small genus Kmin or Komun (lat. Cuminum). The genus includes only 3 species and belongs to the family Celery / Celery (lat. Apiaceae) or Umbelliferae (lat. Umbellíferae).

Botanical description

Zira is a one or two-year herbaceous plant up to 50 centimeters high with a thin, bare, branched stem, painted in dark green. Long, pinnate, thread-like leaves of zira reach a length of 10 centimeters. Small white, pink or scarlet flowers are collected in umbrella inflorescences. The formula of the zira flower is * Ch (5-0) L5T5P (2). The fruits of Roman cumin are spindle-shaped or ovoid achenes 4-5 millimeters long, each fruit contains two semi-fruits with one seed. Zira seeds are oblong, longitudinally ribbed, yellow-brown with oily veins.

Spreading

The birthplace of zira is Central Asia. Later, the plant spread to the Mediterranean countries, to Iran, Afghanistan, North Africa, South East Asia and Latin America. AT modern world zira is grown in Pakistan, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, China, Chile, Syria and Mexico. The main producer and consumer of spices is India. It grows up to 70% of the total industrial production seeds, which is slightly less than 200 thousand tons.

Procurement of raw materials

Harvesting of zira begins shortly before the seeds ripen, since dry seeds quickly fall to the ground and become unusable. From fresh seeds, an essential oil with a strong musky-spicy aroma is obtained. For use as a spice, cumin is dried either in the sun or in special dryers. Dried zira is stored for 2 years, ground into powder - no more than 3-4 months.

Chemical composition

Zira seeds contain up to 4% essential and about 20% fatty oils, up to 16% gum, as well as vitamins C, E, K, B vitamins, phosphorus, magnesium, iron, zinc, copper and calcium. In the essential oil of zira, limonene, geraniol, camphene, 1.8 cineole were found, but the main share falls on cumic aldehyde.

Pharmacological properties

Medicinal properties zira is associated with its rich vitamin and mineral composition and the presence of essential oil in the seeds. Studies have shown that cumaldehyde has antimicrobial and antifungal effects and is able to cope with E. coli and Staphylococcus aureus. Zira is able to stimulate digestion, increase peristalsis and increase the secretion of gastric juice, which explains its carminative effect.

Application in traditional medicine

The beneficial properties of zira have found application in folk medicine. Regular use spices have a beneficial effect on gastrointestinal tract, cardiovascular and nervous system, vision. Decoctions and infusions of zira help with diarrhea, stomach cramps, flatulence, dyspepsia. They are suggested to be taken with stones in the stomach and bladder, bronchitis and cough, headache and insomnia. Lotions with Roman cumin are recommended for dermatitis, neurodermatitis, purulent wounds, bruises. Healers advise chewing zira from toxicosis during pregnancy and drinking it in decoctions during breastfeeding to stimulate lactation. Zira seeds are included in the composition of teas for weight loss, as the spice promotes good digestion, helps the body get rid of toxins.

History reference

The benefits of zira have been known to mankind since ancient times. Found during excavations in the Middle Eastern city of Sippar Amnanum (modern Tell ed-Deir), plant seeds date back to the second millennium BC. Even the ancient Egyptians used zira as a seasoning, medicinal product and one of the body mummification preservatives. Zira is mentioned in the Old Testament. It was used in ancient times. Dioxorides, Pliny the Elder and Hippocrates wrote about the healing effect of the plant. Even ancient Greek nurses drank tea with zira seeds to improve lactation. Roman soldiers poured them on wounds to heal. Roman cumin seeds are mentioned in Ayurveda. They are used in decoctions, wati tablets and together with ghee ghee. Ayurveda recommends zira from cardiovascular diseases, poor digestion, fever, vomiting and edema.

Literature

1. Victoria Karpukhina "Encyclopedia of healing spices", AST, Moscow, 2013 - p. 69.

This spice is known to many of us and loved by many. I would venture to suggest that most of it is associated with the preparation of pilaf. However, it has a very wide application, and not only in cooking.

Name in English: Carom, Ajowan, Bishop's Weed (lat. Cumīnum cymīnum)

Title in French: Ajowan (lat. Cumīnum cymīnum)

Synonyms or other names: azhgon or aiovan, Roman cumin, black cumin (black cumin, cuminum nigrum) and bunium (a rare type of black, Tajik zira), cumin, cumin cumin, kimon, kammun, zera (Farsi), kamon hut (translated from Arabic - " fish cumin"), sugandan (translated from Sanskrit - "good-smelling").

In what form is zira sold :

Spice seeds are mainly used. They have a persistent, slightly bitter and slightly nutty smell. It intensifies when rubbed or roasted. In cooking, both whole or crushed cumin seeds are valuable, as well as ground into powder.

How zira is used:

Cumin (zira) is unofficially called the king of Asian spices. In terms of popularity in Asia, he has no equal. In India, not a single dish can do without this spice. Even traditional local drink borhani and many others are made with the addition of zira. National African and Latin American, especially Mexican, dishes are also not prepared without it. Egyptian falafel, couscous without zira is generally impossible.

Bulgarian kimion is obligatory in meat dishes. It is also the leading seasoning for minced meat when preparing sujuk. AT Greek cuisine spice is part of the recipe for Smyrna sausages from ground beef in acute tomato sauce. Stewed meat stifato and dolmades are prepared with it. This is an essential ingredient in hummus.

• In no country in the world where pilaf is national dish, they will not cook it without zira.
• Add this spice to the dressing / frying for soups when frying onions, and the dishes will turn out to be unusually tasty.
• Ground cumin is a component of dressings for cold appetizers and salads, including sour cream and tomato.
• Seasoning will give a special flavor stewed vegetables, if you first fry them in oil with a few seeds.
• It is put into the dough for a variety of pastries. Crackers, bread rolls are excellent with zira, indian bread puri.
• Zira is an excellent preservative. It will save and add flavor to pickles and marinades (cucumbers, cabbage, mushrooms, tomatoes).
• The taste of croquettes, meatballs, meatballs and other dishes from minced meat or fish, as well as whole fried, stewed, baked meat or fish pieces.
• It is useful to add zira to bean dishes, potatoes and other foods that are difficult for the stomach. It not only adds flavor, but also improves digestion.
• Since ancient times, people have appreciated the unique aroma of zira in dishes from fermented milk products. In European countries, zira is added to some cheeses.

Cumin seed oil is one of the common components of perfumery and cosmetic products.

What does zira combine with:

Zira, first of all, is combined with all types of meat, especially lamb. In the East, it is customary to fry onions with a few spice seeds at the very beginning of cooking meat dishes. It is also perfect as a seasoning for:

• giblets (liver, lungs, kidneys, heart);
• fish and seafood;
• cereals and legumes;
• vegetables (carrots, peppers, radishes, black radishes, beets);
• fruits (apples, pineapple, tangerine) and berries (cherries, irga, viburnum, raspberries, gooseberries, strawberries, sea buckthorn, mountain ash, red and black currants).

Many world-famous spice mixtures include zira in their composition. These are Indian curries and garam masala, spicy-sweet chutneys, Yemeni blends (zhoug seasoning), chili and other Mexican seasonings, baharat and other spice combinations in Saudi Arabia. Ground seeds are always added to the famous chili sauce.

What not to combine cumin with:

You can hardly find a product that this spice would not be combined with, but it is important not to overdo it. It should be added in minimal quantities, strictly according to recipes.

• Cooks recommend not to use this spice when preparing poultry dishes, especially duck. She will definitely acquire the taste of pilaf.
• Few people like zira in combination with ice cream or sweet dishes, however, it adds spice savory pastries and some fruit and berry desserts.
• Zira, like other spices, increases appetite. Nutritionists take it into account only when forming a menu for people who need to get better.

Cumin - useful properties:

Cumin seeds contain many useful substances. This is, first of all, essential oil (the darker the seeds, the more it is and the stronger the smell) and fatty oils. The spice has necessary for a person vitamins of groups B, C, thymol, cumaldehyde, beta-phellandrene, gum, calcium, magnesium, potassium, phosphorus, iron and many other trace elements.

The benefits of zira for humans have been known since ancient Greece and Ancient Rome. Arab and Indian scientists wrote about its properties in their medical treatises. In Greece, to this day, tea is prepared for children according to special recipe to improve their well-being. Babies are prescribed it to reduce flatulence. Cumin also has an effect:

• analgesic and wound healing;
• soothing and relieving insomnia;
• relieving itching from insect bites and allergic skin reactions;
• warming, which allows it to be used as part of "hot" mixtures in the treatment of colds;
• expectorant;
• carminative, diuretic, fixative, improves appetite and digestion, relieves nausea, cleansing;
• lactagon;
• antiseptic;
• tonic, which led to the inclusion of zira in the list of aphrodisiacs.

Because of this broad positive impact on human body spice is used in the treatment of many diseases. In particular, it is recommended to use it as part of teas when prescribing complex therapy for:

• pathologies of the kidneys, stomach, diarrhea, colic;
• cleansing the body, removing toxins;
• vision problems;
• memory loss (stimulates brain activity).

The antiseptic properties of cumin are used not only for wound healing. It promotes the resorption of tumors, relieves inflammation, relieves rashes and acne. It is also used in the composition of drinks in the treatment of respiratory tract.

Infusions are prepared both from pure cumin and as part of various mixtures. AT folk recipes it is combined with fennel, coriander, cardamom, cumin and other ingredients. Apart from therapeutic effect tea with zira will cheer you up.

Cumin - contraindications:

Spice is contraindicated in case of high acidity, peptic ulcers of the stomach and duodenum, pronounced inflammation of the mucous membrane, detection. Cumin seeds are high in calories (375 kcal per 100 g). Like any spice, it is used in small quantities. It is completely worth excluding it in the presence of obesity of varying degrees. Known cases allergic reactions to zira.

• Central Asia is unanimously recognized as the birthplace of cumin (zira). The plant, tacitly recognized as the queen of oriental spices, is cultivated in India, Iran and Afghanistan, Southeast Asian countries, Africa and Latin America. Cumin has eclipsed zira in Europe, however, and it is grown there.
• In the Maltese archipelago, the small island of Comino was named after this spice. Zira is grown professionally by the islanders, on plantations that cover almost all cultivated fields.
• In the Middle Ages, there was a sign that a married couple would certainly be happy in their life together if during the ceremony they could carry a grain of cumin without losing it.
• Zira does not require any special storage conditions. AT closed container seeds will not lose their useful properties until the next harvest. Further storage is undesirable, as they will acquire bitterness. You should also not store the spice with a hammer. It deteriorates faster.
• It is not recommended to add spice during cooking, so that the food does not acquire an unpleasant aftertaste. When preparing pilaf, put cumin just before the end of the process and close the cauldron. Then the dish will turn out incredibly fragrant.
• When buying a spice on the market, it is difficult to determine its quality. Often, traders do not comply with storage conditions and do not pay attention to the purity of the product - there are impurities that can give a completely unnecessary effect. When choosing zira, also pay attention to the integrity of the seeds. Knead a couple with your fingers. If they are fresh, you will immediately feel the strongest aroma.
• Two types of spices are widely known. This is white, the most common, and black cumin, the grains of which are not only darker, but also smaller, the smell is stronger, and the taste is sharper. The rarest variety of black cumin is Bunium (Buniumpersicum, Buniumbadachshanicum). It grows in Tajikistan.
• In 2011, Rospotrebnadzor included cumin seeds, or rather, its rare variety of Persian bunium or black cumin, in the list of plants with potent, narcotic or poisonous components. According to SanPiN "Hygienic requirements for safety and nutritional value food products» The use of zira is prohibited as part of dietary supplements.

What is the difference between zira and cumin

Due to the confusion with the translation of the name of the spice that occurred in Europe in ancient times, cumin is often called cumin, although this is completely different plants. The seeds have some external resemblance, but they are smaller in cumin. flavor, properties, appointment of two spices completely different.

Above, the light-colored "zira" is cumin (Cuminum cyminum L.). Fruits, they are seeds, light, about 5-6 mm long, when chewed, give a fresh, grassy taste and aroma.

Kmin (or cumin) is a very ancient cultivated plant. It was bred by the inhabitants of ancient Egypt. Kmin was used as a ritual plant. This plant is also mentioned in the Bible.
Especially love it in India. Cumin (or cumin) is one of the main components of the most popular curry seasoning, without which it is unthinkable Indian kitchen. It is part of another well-known Indian spice mixture- garam masala. It is also used in European cuisine. Like cumin, it is used in baking and confectionery production. It is added to cheese, pickles and marinades, meat and sweet dishes. At home, they are scented with kvass, mash or beer. Cumin is widely used in cooking in North Africa and Mexico.
Cumin - medicinal plant, is used in medicine as a sedative, hypnotic and for other purposes. It is used for digestive disorders, to enhance the action of the liver, as a carminative. In Indian medicine, cumin is used to improve the absorption and enhance the effect of other medicines. Cumin seeds have disinfectant properties, promote wound healing. Now, one more thing can probably be added to these advantages: cumin, as we are assured in the Indian Central Institute of Technology food research, is able to... slow down aging, since the phenolic substances contained in cumin (especially polyphenols) are considered as antioxidants that remove free radicals from the body.
We figured out the cumin, they remembered it, let me remind you that it is on top in the first photo.

But the other two - this is the real zira,
which you can safely write here already without quotes.
On right- zira is bunium persian(Bunium persicum). Smaller and darker seeds, about 3-4mm long. When chewed, a bittersweet taste is felt, and a faint resinousness is barely distinguishable.


Left- “black Pamir zira” is also bunium, but of a different botanical species - presumably Badakhshan (Bunium badachshanicum) or cylindrical (Bunium cylindricum). Having chewed even darker, thin and long seeds, one can feel in the mouth a rather strong resinous and smoked aftertaste and a rather noticeable burning sensation.


The word "zira" itself has a very ancient, possibly Aryan, origin, and it can be safely assumed that in Farsi, Hindi, Urdu and Sanskrit, all more or less similar seeds / fruits of umbrella plants were originally called this way.
Here are both of them in the photo.

The genus Bunium takes its name from the Greek bounion "peanut".
The main representative of this genus, relatives of parsley, has edible roots and was quite well known in Russia in the 19th century, was forced out of use by potatoes.

The origin of Bunium, which interests us under the ancient Indo-Iranian name Zirahe - Central Asia - Iran, Afghanistan, Central Asia - Kyrgyzstan, Tajikistan, Turkmenistan.
This is evidenced by the fact that the Latin name of this spice persicum - means "from Persia".
Both buniums are difficult to cultivate - the seeds have very poor germination and therefore it is not very profitable to grow them economically. And this is one of the reasons why Buniums are not well known outside the region.
It is difficult to say which of the buniums was the first to go where, therefore it is quite natural that the inhabitants were not very versed in botanical specifics and called everything that looked like their spice “zira”. But the difference was still preserved - the darker seeds of the bunium were called - Kala jeera "black zira", and the social status was also reflected in the name - Shahi jeera "Shah zira".
Since bunium and cumin plants, although related, are quite different both in smell and taste, they should not be confused.
Two types of zira are available to us:
- Iranian zira (Persian), something that almost always determines the flavor of the Central Asian pilaf.

- and black cashmere cumin .(Pamir, mountain)

The smell of this bunium is peculiar, the taste is bitter-resinous, with smoky notes. The smell is also enhanced if a pinch of bunium is rubbed between the fingers before adding.
I (Laughter.) prefer this black zira, although it is not always available on our market.
Seed composition
Jeera seeds are composed of proteins, fats and carbohydrates. It contains vitamins A, B, PP, C, E, K, as well as iron, potassium, phosphorus, magnesium, zinc, copper and selenium.
The composition of zira seeds includes up to 4% of essential oils, they give it such a strong aroma. In addition, zira contains 16% gum, thymol, aldehyde and alcohol.

Calorie content of zira
The calorie content of the spice is quite large - 375 calories per 100 grams of product. However, it should be taken into account that in in large numbers no one eats it, it's just impossible.
Zira is mainly used as an addition to meat and vegetable dishes, it has enough peculiar smell and taste.

Useful properties of zira
magical properties zira was noted by Avicenna in his medical writings. Plato and Hippocrates also knew about its benefits.
Its use has a positive effect on all body systems, supporting the work of the heart, kidneys, intestines and brain. Zira helps with diseases respiratory system and nervous exhaustion. Zira has an amazing ability to remove toxins from our body.

The use of zira in medicine
Even in small amounts, zira protects against nausea, bloating, and indigestion. It helps pregnant women cope with toxicosis.
And in nursing mothers, while taking a decoction of zira, the secretion of milk increases.
It is recommended to use it for nervous exhaustion, and in combination with honey, it improves memory.
Regular consumption of zira helps to maintain and strengthen vision.
It has a cleansing effect. Therefore, it is used to heal wounds and treat acne.
Compositions based on zira seeds contribute to pain relief.
Infusion of zira has a mild diuretic effect. best effect can be obtained by mixing zira with coriander and fennel.
The spice has a pronounced tonic effect, that is, it is an aphrodisiac (increases sexual desire).

The use of zira in cosmetology
From zira (as well as from cumin) an essential oil is obtained, which is used not only for health, but also for beauty. It has the following properties:
is an antioxidant
cleanses the skin
eliminates congestion,
tones the skin
whitens,
deodorizes.

Need to know
Due to its ability to stimulate the secretion of gastric juice, zira is not worth eating much for those who are found to have hyperacidity, as well as a stomach or duodenal ulcer.
(but I confess that my husband and I have increased acidity, he has a long-standing ulcer, and zira is not removed from the house, we probably love her, and she loves us))))

Zira has a strong aroma, so it is used in small quantities, especially black, much like pepper. I do not grind it, the whole one is better stored. add along with walnut grass in any dishes that require heat treatment.

Many housewives believe that zira and cumin are one and the same. Is it true? In this article, we will study this issue in detail: we will tell you what spices such as zira and cumin are, how they differ (photos of each spice will be presented below) and where they are used.

Queen of oriental spices

Zira is a plant belonging to the small genus Kmin of the umbrella family. Quite often, this spice is called Roman cumin, or cumin. According to many, zira and cumin are one and the same, but this is far from the case. They really look very similar, but the taste of these spices is completely different. The birthplace of zira is considered to be Central Asia. As a spice, it has long been used in ancient India, Greece, Rome, and the Greeks and Romans used cumin for treatment - there are references to this in the works of Hippocrates, Pliny the Elder and Dioscorides.

There are several types of zira that have different taste and aroma. The most common are Persian and Kirman cumin. Zira is inherent spicy taste and bright aroma with nutty notes.

Description of cumin

One of the oldest plants found in the piled buildings of the Stone Age is cumin. In our state, this plant is found in meadows, along roadways, along the edges, almost anywhere. It belongs to the celery family. In the first year of life, a fleshy, slightly branched root crop and a rosette of pinnate leaves are formed, in the second year, a branched stem is thrown out, the height of which can reach 90 centimeters. Cumin blooms in July. The fruits are elongated two-seedlings. Seeds are small, ribbed. Young leaves contain about 45% ascorbic acid, and root crops accumulate sugar.

Black cumin grows in the Caucasus, the Mediterranean and Asia Minor. This spice is often perceived as zira. What is the difference between oriental spice and black cumin, we will try to find out. Both spices have a sharp smell and a bitter taste, however taste characteristics differ markedly, why in cooking and are used in different ways. Not a single oriental pilaf is complete without the addition of zira, in addition, it is often present in meat dishes, sausages and cheeses. mainly used as a spice in cooking confectionery, drinks and to flavor pickles.

Zira and cumin: what is the difference in chemical composition

Cumin seeds contain about 20% fatty oil, 2.5 to 4% essential oils (which contain cumic aldehyde, cymol, paracymol, kymin and carvone), 10-15% proteins, no more than 16% gum, as well as flavonoids, cumic and beta-pinins, tannins, B vitamins, dipentene, beta-phellandrene, ascorbic acid, perylaldehyde, calcium, magnesium, phosphorus and other minerals.

The composition of cumin seeds includes flavonoids, fatty and essential oils, protein compounds, coumarins, minerals and tannins. The essential oil contains limonene, carvone and carvacrol (it is thanks to this substance that a special aroma appears). Cumin roots accumulate a large amount of ascorbic acid.

Useful properties of spices

As you can see in the photo, zira and cumin are very similar in appearance. How are these spices different? properties. Regular use of cumin helps in the fight against insomnia, amnesia, nervous exhaustion, migraine, stomach cramps, dyspepsia, flatulence, diarrhea, bronchitis, cholelithiasis and kidney stones, cough. The benefits of Zira do not end there. This oriental spice normalizes digestion, prevents thrombosis, protects the body from heart attacks, improves work of cardio-vascular system, improves vision and brain activity.

Zira has a tonic, diuretic and antiseptic effect, enhances sexual desire, removes toxins from the body. Cumin is a lifesaver in the first months of pregnancy: it relieves nausea and prevents bloating. Pediatricians with the help of zira treat children's flatulence, and the Greeks prepare medicinal children's tea from it.

Cumin fruits are also widely used in medicine (used to treat headaches, pneumonia and bronchitis). The spice is considered a good antiseptic. It has cumin and antihelminthic properties. Essential oil improves digestion, suppresses fermentation processes, normalizes bile secretion, relaxes smooth muscles, and also has a sedative effect. Spice seeds are recommended for use in flatulence, urinary tract pathology, constipation and intestinal atony.

Having become acquainted with the beneficial properties of such popular spices as zira and cumin (we have already found out what the difference is between similar plants), you can not only add an unusual flavor to dishes, but also improve your health.

Contraindications for use

Is everyone allowed to eat like this? healthy seasonings like zira and cumin? How they differ, we have already figured out. Let's talk about the cases in which it is recommended to abandon the use of these spices. Thus, the use of cumin is contraindicated in duodenal ulcers and stomach ulcers.

People with a weak heart should stop eating meat and fish dishes flavored with cumin, as the likelihood of a heart attack increases. The spice is not recommended for digestive juice produced by the stomach, and for anemia. Cumin is contraindicated in thrombophlebitis and thrombosis. Seeds consumed in large quantities can lead to rejection of transplanted organs.

Application

Cumin fruits are used to obtain essential oil, young shoots are added to salads, soups and pates. Today it is one of the most popular spices that are used to flavor confectionery, alcoholic beverages, marinades, sauces and canned food. In cosmetology and medicine, essential oils have been used.

Zira seeds in cooking can be used both whole and ground. In India, cumin is added to vegetable dishes, in Greece with this seasoning they cook sausages in Simir style, in Uzbekistan - pilaf, various soups, cold snacks, in Kyrgyzstan - marinades and sauces, in Armenia - dried sausage sujuk.

After reading this material, novice cooks will be able to safely answer the questions: “What are cumin and zira used for? How do these spices differ and what useful properties do they have?