Oriental spice zira: composition, useful properties and contraindications. This recipe also helps restore vision

The original spice zira leaves no one indifferent. Moreover, two extremes appear - you can love it, adding it to almost all dishes, or categorically reject it. These different opinions are due to unusual taste and pungent spicy smell. But still, Zira has much more fans. As proof of this, we can cite the fact that the once wild plant is now cultivated, and in the wild it is almost non-existent.

Zira loves a warm climate very much, therefore it grows more often in Latin America, Syria, Iran. Egypt and India are arguing on whose territory this plant appeared earlier, but gourmets believe that the main thing is that this spice exists, giving them real pleasure.

A few more names were invented for zira: cumin, cumin - Roman or Indian, since remotely it really resembles cumin in taste. The plant belongs to the genus Umbelliferae, its seeds are collected in small umbrellas. It is necessary to collect the seeds unripe, as in dry form they crumble to the ground too quickly.

Varieties

People use several types of jeera, which have some distinctive features:

black look- smaller, has a tart, almost bitter taste and a pronounced smell. It takes much less time to fry. There is a very rare species - bunium.
white look- With delicate taste, combining sweetness and sharpness, and the aroma resembles nut seasoning. It is most used in cooking.

Important! It should be taken into account that long storage negatively affects the taste: unpleasant bitterness appears, especially if the seeds were in a ground state.

Application in cooking

In cooking, cumin is very much in demand as a spice in the preparation of almost all dishes:

first and second;
from fish and meat;
from vegetables;
dessert and bakery;
fermented milk;
pickled, salted and pickled;
subjected to heat treatment.

They use zira along with other plants, creating colorful seasonings that greatly enhance the taste of various dishes.

It harmonizes with hot pepper, coriander, barberry, basil, marjoram and many others fragrant herbs. Thanks to the large variety of combinations, you can endlessly experiment by adding a new mixture of spices. But this must be done carefully, as some herbs may not be combined and spoil the taste of the dish.

Zira - all secrets revealed!

To help the spices unfold unique taste, you need to fry or grind the grains to release natural oils. Professional chefs warn that the deadline roasted spices not very large compared to raw. Yes, and it is not recommended to store it in a ground form for a long time, since over time the cumin loses its original qualities and does not fully reveal the aroma.

If the seeds are ground, this procedure can be performed depending on the further use - finely or coarsely:

To make the spice large, you can place the cumin seeds in a container with a round bottom and use a wooden flea market. It should be ensured that the mixture is of uniform grain size.
Fine grinding is obtained when a special mill is used.

Often, in ground form, zira is used for those dishes that have not passed. heat treatment, these are, for example, salads, appetizers, pates.

In order to properly roast cumin, enhancing the taste and aroma, certain conditions are met:

The fire on the stove should be very small, it is better to choose a large diameter frying pan. Keep on fire until a light aroma begins to be felt.
If you want to process cumin in the oven, the spice must be wrapped in baking paper, and then always in foil. The oven must first be heated to 300 - 325 degrees, no more. Keep cumin in the oven for a little - up to 10-15 minutes.

When buying cumin, you need to check that the packaging is airtight, without damage.
If a spice is purchased by weight, you should pay attention to the integrity of the grains, which should be round, without halves, of the same shade.
The aroma should not be very pronounced, pleasant.

Storage

It is best to store this spice separately from others. And always - only in a tightly closed opaque container. For example, from dark glass, in porcelain or ceramic dishes.

Zira, having entered the kitchen in the form of a spice, does not recognize sunlight, high humidity and excessive heat, it can also absorb foreign odors and fumes, which significantly impairs its taste.

Cooks advise not to pour cumin from a stored container into a pot with a boiling dish, as the spice immediately begins to intensively absorb moisture, and in this process its quality decreases.

What has nature endowed with this spice?

But not only cooks use cumin to make dishes much tastier and more appetizing. FROM medical point vision spice brings great benefits to the body. And all because it contains those substances that support the body, stimulating many important processes. In the seeds, scientists found:

Essential oil. It creates concentrations in the urine that help provide an antibiotic effect if an infection has entered the urinary tract.
Cumicaldehyde. Used in the perfume industry
Thymol. Effective in the fight against helminthiasis as an antiseptic.
Alpha, beta pinene. Fragrant substances.
Zinc. Helps the normal functioning of lymphoid and connective tissues, protects articular tissues, protects the liver from toxins.
Selenium. Strengthens the defenses against infectious, colds and cancer, as it stimulates the formation of antibodies. Most of this element in men is located in the testicles - in the seminiferous tubules, an active sex life depends on their number.
Copper. Takes part in hematopoiesis, is an integral part of many enzymes.
Manganese. It has a positive effect on the cardiac artery, prevents pathologies of carbohydrate and lipid metabolism.
Iron. This substance is included in the composition of enzymes that carry out redox processes.
Phosphorus. The condition of the bone tissue depends on its presence. Thanks to this element, zira is an aphrodisiac.
Sodium. Takes part in biochemical reactions and water exchange.
Magnesium. Reduces blood pressure, helps to make metabolic reactions.
Calcium. Able to enhance the activity of enzymes of the stomach and pancreas.
Potassium. With its help, the waste fluid is removed from the body, the correct alkaline balance of the blood occurs, and the heart rhythm is regulated. Also involved in the processes that are responsible for the transmission of nerve impulses.
Alimentary fiber. Reduce the risk of bowel cancer.

vitamins

B1 - helps the implementation of carbohydrate metabolism, is involved in the production of hydrochloric acid and the formation of blood cells, enhances energy and helps a person to concentrate.
B6 - is involved in many processes, primarily helping the absorption of fats and proteins. Produces hydrochloric acid. Acts as an important component nervous system. For women, it is very important because it reduces the negative symptoms of premenstrual syndrome.
B12 - has a positive effect on the digestion process, participates in the synthesis of proteins, forms cells and makes them resistant to the negative effects of the external environment, prevents anemia.
C - significantly increases protective forces, restores tissues, ensures healthy gums, increases the rapid healing of wounds.
E - restores tissue and lowers blood pressure, prevents the occurrence of cataracts and vascular disease.
K - improves blood clotting, prevents small vessels from bursting, increases peristalsis of the stomach and intestines, supports the liver and heart.

The composition of such useful substances helps zira maintain immunity, normalize digestion and be a preventive measure if diseases of the heart, circulatory and respiratory systems threaten.

Zira is used if intestinal spasms occur, it is required to cleanse the body of toxins and toxins.
The zira included in the diet helps a lot to influence the composition of the blood, improving it, which is especially important for those who suffer from anemia or thrombophlebitis.
Zira cleans the respiratory tract well, especially with a strong cough.
Cumin also has a positive effect on the nervous system, helping to recover from prolonged stress and anxiety.

Recipes

To enhance brain activity, improve memory, a drink that is prepared by taking:

Cumin - 1 teaspoon.
Honey - 1 tablespoon.

Drinking a weak decoction, certified from the seeds of cumin, can prevent some eye diseases. Decoctions help women during lactation, when a large amount is needed. breast milk. You will need zira powder and the same amount of sugar, or a decoction made from seeds and water or milk, which should be divided into three doses per day.

In the first months of pregnancy, if toxicosis continues, such a remedy saves: a teaspoon of seeds is brewed with boiling water - 200 gr. This recipe is also useful for those who often experience nausea and gag reflex.

If it is necessary to use cumin as a mild laxative or diuretic, a rather rich drink is prepared - an incomplete tablespoon of zira is taken for a glass of boiling water. More effective remedy will be if you add fennel or coriander to it. In this case, the decoction will give energy, cheer up and contribute to better digestion.

Zira as a great beautician and antiseptic

Cosmetologists also use zira, or rather, its essential oil. He has such positive qualities:

cleanses the skin, removing inflammation, rashes;
is an excellent tonic;
has whitening properties, making freckles and age spots less noticeable;
can serve as a deodorant;
has an anti-cellulite effect;
removes dandruff and strengthens hair;
makes the chest firmer.

Is there any harm in zira?

Given that zira has medicinal properties, in the diet, you need to reduce its use for people suffering from inflammation of the gastric mucosa, stomach ulcers or duodenal ulcers. The acidity level may increase after consumption of the product.

Zira has a high calorie content, it can increase appetite, so people who are overweight should not include it in the menu.

Video: the benefits and harms of zira

Cumin or zira is the Queen of Spices in Latin America, Africa, the Mediterranean, Asian countries, especially in India, almost no dish can do without it.

Zira was mentioned in ancient Rome and Egypt and was a very expensive spice, available only to rulers. The last few decades in Europe, she is gaining more and more respect.

What is zira?

Zira (lat. Cumīnum cymīnum) is a herbaceous plant, a species of the genus Kmin (Cuminum) of the Umbelliferae family. There are also other names of the plant - zera, Roman cumin, cumin, cumin cumin, cumin, cammun.

One-biennial herbaceous grayish-green plant with thinly dissected leaves and branched stems, which is native to the countries of the Middle East and Egypt. Outwardly, it resembles cumin, so they are often confused. Cumin has a more delicate, delicate aroma, but cumin has a very pronounced nutty, bitter and sour smell. Cumin seeds are smaller and thinner in appearance. Once you compare these two spices with your own eyes, you will never confuse them.

Spices are spindle-shaped fruits 6-7 mm long and 1 mm wide with a characteristic fresh aroma and slightly cooling bitter-burning taste.

There are several types of cumin. The most famous are Kirman zira and Persian.

Kirman - it smells sharp, very small, black.
Persian - this fragrant, has a light greenish-yellow color.

Zira seasoning is almost never used alone; in dishes it is used mainly in conjunction with other common spices of the East: turmeric, pepper, etc.

The chemical composition and useful properties of spices zira

Cumin fruits contain up to 4% essential oil, up to 16% resins and gums, 8-10% fats. It contains many volatile compounds - aldehydes and aromatic alcohols. Other components of the essential oil - α-pinene, β-pinene, myrcene, limonene, 1-8-cineole, caryophyllene, β-bisabolene, p-cymene, β-phelandrene and others, which give the aroma resinous and spicy shades.

Cumin, or zira, is a good antiseptic; wound healing solutions are made on its basis. AT traditional medicine It is advised to relieve swelling with compresses from crushed cumin seeds mixed with olive oil.

Cumin (zira) has quite strong therapeutic and preventive properties:

Significantly improves metabolic processes in the body;
Removes toxic substances from the body;
Beneficial for digestion - increases digestive capacity gastrointestinal tract, restores a weak stomach, promotes the production of digestive enzymes for high-quality digestion of food. Excellent relieves tension of the muscles of the intestine, removes gases, severe colic, pain, spasms stop.
Remarkably treats problems with the pancreas, liver, kidneys.
Has carminative, diuretic, lactogenic properties;
The spice has a healing effect on the heart and blood vessels, prevents platelet aggregation.
Improves brain function and vision, relieves headaches, calms the nervous system. Tea from cumin seeds well relieves nervous tension and stress.

The use of cumin (zira) seasoning in cooking

Cumin (Zira) is a favorite condiment in Iran, Turkey and Egypt. In these countries, zira is used in many spice mixtures, especially in combination with hot red pepper and coriander, black pepper and local types of herbs.

In India, it is a component of the curry mixture, in Mexico it is used as a condiment for fried meat with vegetables, in Uzbekistan and Tajikistan, pilafs, soups, main courses, dough products are indispensable without zira. In Armenia, zira is an ingredient traditional seasoning Chaman (except for zira, it includes ground fenugreek seeds, ground coriander and a mixture of peppers). In Europe, this seasoning is especially appreciated by lovers of all kinds of vegetable stew, stewed vegetables with meat, fish, seafood

Vegetable stews, peas, beans, beans and potatoes with zira will be better absorbed by the body. Ground cumin is added to minced meat and toppings of cheese, nuts and herbs. Whole fruits are sprinkled on bread and tortillas

Cumin enhances the palate amazingly, especially when paired with coriander and barberry.

Lovers of barbecue, barbecue, baked fish, gourmet vegetable dishes know a lot about using this spice and appreciate the ability of zira to emphasize the taste of dishes, it can be added to barbecue marinades and sprinkled with grilled vegetables

What spices go well with zira?

Cumin goes well with a variety of chili peppers, thyme, oregano and tomato vegetables, as well as in spice mixes for popular Mexican dishes - chili, stewed beans, fajitas, tacos and seasonings for sauces.

Here are a few combinations of cumin (jeera):

cumin, coriander, fresh ginger, chili (for vegetable curries)
cumin, turmeric, fresh (for vegetable curries and soups)
cumin, turmeric (for baking)

In the East, the secrets of using spices are passed on from parents to children. Consider a few secrets of zira in more detail.

One of the secrets is that before use, cumin seeds must be lightly fried in a dry frying pan until they begin to emit aroma.
To fresh fragrance cumin did not volatilize and did not collapse, it is better to grind it immediately before use and add it to dishes at the end of cooking.
If you use sautéed vegetables in cooking, then in lightly roasted seeds and pour oil for this purpose. So the dish will be even tastier.
Add cumin seeds to your fermented milk drinks and their dishes. This will enrich them not only with new palatability flavor, but will also make your fermented food healthier.
Ordinary kefir, fermented baked milk, cottage cheese, koumiss are digested by the body much faster, easier. Helps to avoid bloating after consumption.

How to choose a quality seasoning cumin (zira)?

It is better to buy cumin packaged in factory packaging without air access, in a hermetically sealed container.

If you still buy it from merchants in the market, you need to take a feather of cumin seeds and grind them between your fingers. Quality spice cumin should have a strong, fresh smell without extraneous tones.

Expiry date and how to store cumin

This spice is very gentle in storage. Its whole seeds are stored for no more than a year in a cool, dark place, without oxygen.

The first thing we think of when we mention the word " zira"- a cauldron with smoking oriental pilaf. She has simpler names: kmin, cumin and zera. "Kammun" is called by the Arabs. Meanwhile, this spice is popular not only among chefs and gourmets: its healing abilities recognized by Avicenna and Hippocrates.

What is zira

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 in large numbers people with obesity problem.

What can replace

If the recipe calls for cumin seasoning, but it is not available, try replacing the ingredient with cumin. Looking at appearance zira plants, 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 - in indian mix already enters cumin;
curry powder - makes the dish sweet-spicy in taste and yellow in color.

But not only cooks use cumin to make dishes much tastier and more appetizing. From a medical point of view, the spice brings great benefits to the body. And all because it contains those substances that support the body, stimulating many important processes. In the seeds, scientists found:

Essential oil. It creates concentrations in the urine that help provide an antibiotic effect if an infection has entered the urinary tract.
Cumicaldehyde. Used in the perfume industry
Thymol. Effective in the fight against helminthiasis as an antiseptic.
Alpha, beta pinene. Fragrant substances.
Zinc. Helps the normal functioning of lymphoid and connective tissues, protects articular tissues, protects the liver from toxins.
Selenium. Strengthens the defenses against infectious, colds and cancer, as it stimulates the formation of antibodies. Most of this element in men is located in the testicles - in the seminiferous tubules, an active sex life depends on their number.
Copper. Takes part in hematopoiesis, is an integral part of many enzymes.
Manganese. It has a positive effect on the cardiac artery, prevents pathologies of carbohydrate and lipid metabolism.
Iron. This substance is included in the composition of enzymes that carry out redox processes.
Phosphorus. The condition of the bone tissue depends on its presence. Thanks to this element, zira is an aphrodisiac.
Sodium. Takes part in biochemical reactions and water exchange.
Magnesium. Reduces blood pressure, helps to make metabolic reactions.
Calcium. Able to enhance the activity of enzymes of the stomach and pancreas.
Potassium. With its help, the waste fluid is removed from the body, the correct alkaline balance of the blood occurs, and the heart rhythm is regulated. Also involved in the processes that are responsible for the transmission of nerve impulses.
Alimentary fiber. Reduce the risk of bowel cancer.

vitamins

B1 - helps the implementation of carbohydrate metabolism, is involved in the production of hydrochloric acid and the formation of blood cells, enhances energy and helps a person to concentrate.
B6 - is involved in many processes, primarily helping the absorption of fats and proteins. Produces hydrochloric acid. Acts as an important component of the nervous system. For women, it is very important because it reduces the negative symptoms of premenstrual syndrome.
B12 - has a positive effect on the digestion process, participates in the synthesis of proteins, forms cells and makes them resistant to the negative effects of the external environment, prevents anemia.
C - significantly increases the protective forces, restores tissues, ensures the health of the gums, increases the rapid healing of wounds.
E - restores tissue and lowers blood pressure, prevents the occurrence of cataracts and vascular disease.
K - improves blood clotting, prevents small vessels from bursting, enhances peristalsis of the stomach and intestines, supports the liver and heart.

Chemical composition

Zira has a rich chemical composition

The composition of the zira:

essential oil;
gum;
vitamin A, groups B, C, E, K;
calcium;
iron;
magnesium;
phosphorus;
potassium;
sodium;
zinc.

The chemical composition provides beneficial features zira.

Zira - properties:

antiseptic;
cleansing;
soothing;
painkiller;
tonic;
antithrombotic;
diuretic;
laxative;
healing;
anticancer;
restorative.

Zira is useful for the gastrointestinal tract. The spice improves appetite, activates digestion, due to high content fiber cleanses the body of toxins and toxins. Seasoning has a laxative effect, eliminates colic and flatulence.

Zira improves metabolism in the body, it is recommended to use it when diabetes. In addition, the spice lowers blood glucose levels.

Due to the antiseptic properties of zira, it is used to treat infectious diseases. The spice helps destroy bacteria and remove them from the body. It has a diuretic effect, therefore it is useful not only for infections of the ENT organs, but also for the urinary system.

Zira (cumin) shows beneficial properties in relation to of cardio-vascular system. It improves the work of the heart, makes the walls of blood vessels more elastic, prevents the formation of blood clots, lowers blood pressure.

Zira is also useful for the nervous system. It has a calming effect, but at the same time improves brain function. Zira is used in the treatment of insomnia and nervous disorders. The spice improves visual acuity and helps treat eye diseases.

Zira is a spice with beneficial properties in relation to the respiratory system. It helps to cure cough in colds, bronchitis and asthma.

Zira enhances lactation in lactating women and improves the quality of milk, saturating it with useful substances. Children of mothers who eat zira are less likely to experience problems with the gastrointestinal tract - flatulence and colic.

The use of zira in folk medicine

Now you know the properties of zira. In this section, we will provide recipes folk remedies with seasoning for the treatment of specific diseases.

Decoction of infections

You can prepare such a decoction for treatment colds, infections of the upper respiratory tract and urinary system.

Ingredients:

Zira - 2 teaspoons.
Boiling water - 1 glass.

How to cook: Pour the cumin seeds with water and place on water bath. Bring to a boil and boil for 15 minutes. Remove from water bath and infuse room temperature another 30 minutes. Strain the drink before drinking.

How to use: Drink a decoction of 3 tablespoons 3 times a day.

Result: A decoction of cumin eliminates foci of infection, relieves inflammation, stops coughing, and flushes toxins from the body.

If you suffer from insomnia and your memory has worsened, prepare a simple medicine from milk and cumin seeds.

Ingredients:

Warm milk - 1 glass.
Zira seeds - ½ teaspoon.

How to cook: Add to warm milk ziru, the seeds can be pre-ground in a mortar or coffee grinder. Mix the medicine.

How to use: Have a drink before bed.

Result: Milk with zira eliminates insomnia and improves sleep quality, improves memory and has a positive effect on brain function.

Decoction to improve digestion

A decoction of zira is used to improve intestinal motility, cleanse the body of toxins and toxins, and get rid of dyspeptic symptoms.

Ingredients:

Zira - 1 teaspoon.
Cold water - 1 glass.

How to cook: Fill the zira with water and put in a water bath. Bring the product to a boil, cook until the water darkens. When the water turns dark, remove from the water bath and cover with a lid. Cool to room temperature.

How to use: Divide the decoction into 3 parts and take 3 times during the day.

Result: Improves digestion, eliminates colic, flatulence, diarrhea, removes toxins from the body.

Infusion for the kidneys

Infusion of zira is used to treat kidneys and diseases of other organs of the urinary system. Due to its diuretic effect, the drug can be used to lower blood pressure. Do not forget that before using the spice for any medicinal purpose, you should consult your doctor.

Ingredients:

Zira - 2 teaspoons.
Boiling water - 1 glass.

How to cook: Pour boiling water over the zira. Infuse the drink for 30 minutes, strain before drinking.

How to use: Drink the drink throughout the day, divided into 2-3 portions.

Result: Infusion of zira eliminates the infection and flushes it out of the body, relieves inflammation, has a diuretic effect and lowers blood pressure.

Lotions from wounds and tumors

Lotions with zira accelerate tissue healing and have an antiseptic effect. They can be used for wounds, tumors, pain in the joints.

Ingredients:

Anise oil - 30 ml.
Olive oil - 70 ml.
Zira seeds - 40 g.

How to cook: Mix the oils. Grind the zira in a mortar or coffee grinder, add to the oil mixture and mix. Heat in a water bath to body temperature.

How to use: Soak a bandage in the mixture and apply as a lotion for 30-60 minutes.

Result: Accelerate tissue healing, relieve inflammation and destroy bacteria, stop pain.

In cooking, cumin is very much in demand as a spice in the preparation of almost all dishes:

first and second;
from fish and meat;
from vegetables;
dessert and bakery;
fermented milk;
pickled, salted and pickled;
subjected to heat treatment.

They use zira along with other plants, creating colorful seasonings that greatly enhance the taste of various dishes.

It harmoniously combines with hot pepper, coriander, barberry, basil, marjoram and many other aromatic herbs. Thanks to the large variety of combinations, you can endlessly experiment by adding a new mixture of spices. But this must be done carefully, as some herbs may not be combined and spoil the taste of the dish.

Zira - all secrets revealed!

To help the spice develop its unique flavor, the grains need to be roasted or ground to release their natural oils. Professional cooks warn that the life of fried spices is not very long compared to raw ones. Yes, and it is not recommended to store it in a ground form for a long time, since over time the cumin loses its original qualities and does not fully reveal the aroma.

If the seeds are ground, this procedure can be performed depending on the further use - finely or coarsely:

To make the spice large, you can place the cumin seeds in a container with a round bottom and use a wooden flea market. It should be ensured that the mixture is of uniform grain size.
Fine grinding is obtained when a special mill is used.

Often, ground zira is used for those dishes that have not undergone heat treatment, for example, salads, snacks, pates.

In order to properly roast cumin, enhancing the taste and aroma, certain conditions are met:

The fire on the stove should be very small, it is better to choose a large diameter frying pan. Keep on fire until a light aroma begins to be felt.
If you want to process cumin in the oven, the spice must be wrapped in baking paper, and then always in foil. The oven must first be heated to 300 - 325 degrees, no more. Keep cumin in the oven for a little - up to 10-15 minutes.

When buying cumin, you need to check that the packaging is airtight, without damage.
If a spice is purchased by weight, you should pay attention to the integrity of the grains, which should be round, without halves, of the same shade.
The aroma should not be very pronounced, pleasant.

Storage

It is best to store this spice separately from others. And always - only in a tightly closed opaque container. For example, from dark glass, in porcelain or ceramic dishes.

Cooks advise not to pour cumin from a stored container into a pot with a boiling dish, as the spice immediately begins to intensively absorb moisture, and in this process its quality decreases.

Contraindications and possible harm

The benefits and harms of zira depend on how you use the spice. With unlimited use, zira can cause an allergic reaction.

Knowing zira useful properties, contraindications also cannot be ignored. The spice is prohibited under the following conditions and diseases:

individual intolerance;
increased acidity of gastric juice;
stomach ulcer;
duodenal ulcer.

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. Read more:

What to remember

Zira - useful spice, improves the functioning of the gastrointestinal tract, helps to cure diseases of the heart, nervous system, kidneys, respiratory system and ENT organs, has an anticancer effect.
Zira enhances lactation and improves the quality of breast milk.
For medicinal purposes, zira can be consumed only after prior consultation with a doctor.

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 Oh. 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 times. 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 at:

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 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 when hyperacidity, peptic ulcers of the stomach and duodenum, pronounced inflammation of the mucosa, 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 " Hygiene requirements 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.

Zira (cumin) - dried seeds spicy herb Cuminum cyminum, parsley family. This is one of the most popular spices in Asia, which is the seeds of Indian cumin. It differs from our cumin in 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, this is the Queen of Spices, almost no dish can do without it.

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

Zira (cumin) is used to flavor bread and confectionery, dishes from fermented milk products. It is an important component in pickling cabbage, cucumbers, tomatoes, pickling mushrooms. Appetizing taste acquires flavored with cumin potato soups, fish, vegetable salads, fried, baked and stews from pork. Not a single Central Asian pilaf is complete without zira.

There are several varieties of cumin:

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

Cumin is part of various spice mixtures: curry, chili, garam masala, chutney ( spicy sweet spices), mexican mixes, Yemeni zhoug seasoning, Saudi Arabian blend baharat…

With long storage, cumin begins to taste bitter, especially ground.

Calorie content of zira

Zira seeds have high calorie. 100 g of such seeds contain 375 kcal, therefore, in large quantities they are contraindicated in obese people.

Nutritional value per 100 grams:

Useful properties of zira

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

Cumin oil finds application 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 - a good tonic, is an aphrodisiac.

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

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

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

Zira is good for clearing the respiratory tract. Helps fight nausea, incl. during the first months of pregnancy.

Zira (alone or in combination with ground coriander, fennel or cardamom) is recommended for use in diseases of the digestive system, to cleanse the respiratory tract in case of bronchitis and coughing with mucus, 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 be greater if cumin, fennel and coriander are mixed in equal proportions.

Zira removes toxins and undigested food waste from the body. medicinal tea from 1 tsp cumin, fennel and coriander seeds in 2 cups of boiling water are great for digestion, energy and uplifting.

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

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

Application of cumin mixed with olive oil dissolves the tumor of the spleen.

Cumin heals wounds, for which it is placed directly into the core of the wound.

In pediatrics, it is used to treat childhood flatulence.

Improves brain activity, helps to strengthen and restore vision.

To improve memory, take 1 tsp. cumin mixed with 1 tbsp.