Magic spice zira, useful properties and contraindications. Cumin (zira)

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

The popularity of zira seasoning and its features

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

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

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

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

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

Varieties of seasoning

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

It is worth highlighting the following types of seasoning:

White zira has the smell and taste of a nut. It is fried before cooking.
Black cumin has a sharp taste and a pronounced smell. It is added in small quantities. Seeds do not need to be additionally heated.
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 in ancient Greece, Egypt and ancient Rome.

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

Spice has the following positive properties:

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

Seasoning is also used for preventive purposes. It prevents the development of heart disease and respiratory problems. Herbalists recommend its use for brewing tea, which improves well-being and uplifts the mood. Before use, you should better know the contraindications.

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

Are there any contraindications?

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

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

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

Application in cooking

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

The spice is popular in the following countries:

In the Baltic countries, spice is added to curd dishes and when baking bread.
In Egypt, Turkey or Iran, it is used in combination with black pepper, coriander and red pepper.
Mexicans flavor fried meat and vegetables.
In Tajikistan and Uzbekistan, it is used for pilaf, soups and second courses.
The Greeks add it when cooking sausages and sausages.

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

Where to add zira?

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

Unusual spice is used in different dishes:

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

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

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

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

When preparing zira, there are also some secrets:

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.
Before use, the composition must be heated in a dry frying pan.
When sautéing vegetables, oil should be added to the roasted seeds.
Cumin is added to increase the beneficial properties of fermented milk products.
For longer storage, this ingredient is best purchased in grains.
Meat can be stored without refrigeration for several days. To do this, it should be rubbed with salt mixed with ground cumin.
Seasoning helps to enhance the smell of products, especially potatoes, beets and carrots.
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.

This aromatic spice has been used since time immemorial and is even mentioned in the Bible. The Egyptians used it to mummify bodies; the Romans, to flavor their dishes and preserve meat; and the Europeans - as a guarantee of fidelity. In addition, due to its beneficial properties for health, and especially digestion, zira has traditionally been used as a medicine for the treatment of many diseases.

It is interesting! In Italy, spouses who were to separate for a while consumed cumin seeds, which were supposed to protect them from extramarital differences. And the Greeks made it a symbol of greed because of the high cost and small size of the seeds.

Today, cumin is widely distributed as dried small, light brown seeds, and is used as a healthy flavoring spice.

Main types

There are 4 types of zira:

Persian;
Kirman;
Syrian;
Nabataean.

Among the best are Kirman (small dark seeds with a spicy aroma) and Persian (it has a yellow color and a strong smell).

How and where does the plant grow

Cumin is an aromatic annual plant with bright openwork greenery about 40-50 cm high. Coming from the Middle East, it loves the sun and grows in warm and sunny climates. The plant looks like a carrot with thin leaves 3 to 7 cm long and white or pink umbrella-shaped inflorescences. It is sometimes confused with cumin (Carum carvi), whose fruits, called "seeds", also form after flowering, and have a similar flavor. Cumin seeds are oval-shaped, resembling an egg, 3 to 6 mm in size, gray-brown in color, lighter than cumin.

How cumin grows in the wild

What does the spice look like?

Cumin seeds and powder

Chemical composition and calorie content

The nutritional value of zira

100 g of cumin contains:

Essential Nutrients

Iron, which is rich in cumin seeds, will allow optimal transport of oxygen in the body. Don't forget to combine it with other foods like lentils or fish.
Magnesium contained in the seeds will help relax the smooth muscles of the digestive tract for better digestion and proper functioning of the digestive tract.
Phosphorus beneficial effect on nerve cells. With its help, they are activated and maintain good dynamics of the muscles and the brain.
beta carotenes, present in the seeds, give zira antioxidant properties, slow down cellular aging and stimulate the restoration of body tissues.
Cumin seeds are high in essential oil, various flavonoids, isoflavones (plant hormones), alkaloids and other phenolic compounds.

Zira is a spice consumed in small amounts, these nutrients will increase the overall health of the food. Remember to balance your diet with plenty of fruits and vegetables to cover all your mineral, vitamin and trace element needs.

Useful properties of cumin

Cumin is not only a culinary spice, but also a natural herbal medicine that can treat certain ailments or reduce health problems. Much research has been done in recent years to better understand the virtues of this plant.

Seasoning has many medicinal properties that have a beneficial effect on the body. She:

improves appetite;
stimulates digestion;
reduces bloating and flatulence;
reduces intestinal spasms;
fights indigestion;
provides body cooling;
helps fight insomnia.

Also, the spice will help prevent the onset of more serious disorders:

In combination with a healthy lifestyle, it will protect the cardiovascular system, and thus help reduce the risk of a heart attack.
As part of a balanced diet, cumin plays an important role in reducing the risk of developing certain types of cancer (stomach, liver).

In addition, zira has a beneficial effect on the functioning of the female body, in particular, it helps to balance the menstrual cycle.

Contraindications

Eating cumin seeds may have some unwanted side effects. In excess, it becomes toxic to the body. Regarding dosages, it is necessary to take into account the recommendations of phytotherapists.

When breastfeeding

Women who are breastfeeding should avoid consuming excessive amounts of seasoning as this can lead to low milk production. Although this side effect is not common to everyone, excessive amounts can do more harm than good to your health.

During pregnancy

Custard seeds can have an abortive effect on women during pregnancy. Consuming large amounts can lead to miscarriage. Pregnant women should follow a diet recommended by a doctor or nutritionist.

The use of zira seasoning in cooking

What is this spice

For the seasoning, cumin seeds are harvested and then dried. Essential oil can also be extracted from zira. You can grind dried seeds before cooking. A ground form is also commercially available. Seasoning can be added to both raw and cooked dishes. However, use it sparingly, as the flavor of this spice tends to be enhanced in dishes.

Essential oil of zira

In addition, cumin can be consumed as an herbal tea or infusion to improve the functioning of the digestive system. To make this infusion, pour 20 g of seeds into boiling water, let it steep for a few minutes, and then strain.

What does it taste like

Zira has a sharp taste and a warm spicy smell. When heated, it reveals more bitter and pungent flavors.

When used in cooking spice:

gives a pleasant aroma to products;
reduces the smell of fish and meat;
has antiseptic properties.

Attention! In powder form, cumin is preferably placed at the end of cooking so that it retains all of its flavors.

Where to add zira

Zira is considered an oriental spice, but it is an important ingredient in the cuisine of different nations. Ground cumin is an important ingredient in curry powder and is found in Indian, Vietnamese and Thai spices. Many Latin American recipes also call for this seasoning.

Zira is an ideal spice for flavoring such typical national dishes as couscous, chili con carne, garam masala or oriental pilaf. It goes well with fish, lamb, chicken, as well as vegetables, sauces and soups.

Chili with cumin

The seasoning is excellent with Dutch cheeses such as Edam and Gouda, and is also used in herbal teas or infusions alone or in combination with other herbs.

Gouda cheese

Advice. Sprinkle breadcrumbs with cumin seeds to make your breaded meat more beautiful and flavorful.

What spices can be combined with cumin

Since zira is one of the main ingredients of complex spices, it goes well with all the seasonings that make them up.

What can replace

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

cumin seeds

Zira and cumin are plants from the same family. They are similar in appearance and taste, although cumin has a stronger, hotter taste. Use cumin instead of cumin seeds. Start with half the amount called for in the recipe and gradually add according to your taste.

This substitute should not affect the color of the finished dish.

Cumin seeds (carum carvi)

ground coriander

Another option is ground coriander, although using it will change the flavor of the recipe. It has an earthy, lemony cumin flavor, but lacks warmth. Sprinkle in some coriander, then add a little bit of chile powder to bring back the warm taste.

Coriander (coriandrum)

chili powder

Cumin is one of the main ingredients in chili powder, so using it as a substitute is a way to bring its flavor back into your dish. Since chili powder usually also includes paprika, cayenne, garlic powder, onion powder, and oregano, you should consider how these additional ingredients will work in your recipe. They will affect the taste and also change the color. Cumin has a nutty brown color while most chili powders are red. Use at first half of what is required, and then add to taste.

Chile (chili spices)

Garam masala

This Indian spice blend includes a generous dose of cumin. It also has coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. All of these spices create a complex flavor that is earthy, sweet, citrusy and spicy at the same time.

Garam masala powder (garam)

curry powder

The ingredients in curry powder vary, but cumin is always present in large quantities. Most commonly, curry powder also includes turmeric, coriander, ginger, mustard, fenugreek seeds, black pepper, and cinnamon. They add a nutty, sweet, and spicy flavor to dishes that use curry. If you decide this is the best substitute for your recipe, be aware that it will change color slightly. Turmeric is bright yellow.

Kari (kari)

How to choose a quality spice

In order to choose a good zira, rub a few grains with your fingers. A quality spice should be well dried and have a strong, fresh aroma.

How to store cumin

It is best to buy zira in seeds and store it in an airtight container, away from heat and light. It will retain all of its flavor for 12-15 months.

If your recipe calls for the addition of powder, you can simply grind the seeds as needed in a small spice grinder or pound them with a pestle.

Ground cumin loses almost all of its flavor after about 2 months.

Cumin storage rules

Recipe for pilaf with cumin

Ingredients:

500 g long white basmati rice;
400 g carrots;
400 g of onion;
150 g sunflower oil;
800 g lamb;
1 head of garlic;
1 st. l. zira;
1 tsp coriander powder;
saffron;
1 handful of chickpeas;
1 handful of raisins.

Pilaf with meat and spices

Cooking:

Rinse the rice in plenty of water to remove the starch.
Heat the oil in a large saucepan to high heat. Saute the onion in this oil until golden.
Lay out the meat, cut into small pieces, and then the carrots in long sticks.
Add half the spices, salt, pepper, head of garlic and pour boiling water over. Cover the pot and simmer at very low heat for at least an hour.
Then lay out rice, raisins and chickpeas, and fill with water so that the rice is completely covered. The secret of pilaf is that successive layers should never mix!
After about 20 minutes, check the doneness of the rice.

cultivation

Cumin is a thermophilic plant that loves the sun.

It should be sown in a well-lit and, if possible, sheltered from the wind place.
The soil should be heated to at least 12 degrees, well mulched and enriched with humus.

After the sprouts appear, thin them out so that there is a distance of 15-20 cm between plants.
Cumin does not need much care, just water it in case of hot and dry weather.
Harvesting takes place 3-4 months after sowing in early autumn.
When the seeds ripen, the pods turn brown.

Zira for weight loss

Eating spices promotes the absorption of fat in meals and stimulates digestion. In addition, spicy dishes increase satiety by 1.5 times compared to spicy dishes. Cumin, rich in vitamins, has all these properties. It also reduces the amount of sugar in food and regulates cholesterol levels. Its ability to increase gastric secretion of digestive juices and combat bloating makes it very effective in maintaining a flat stomach. To do this, you just need to pour a tablespoon of zira with boiling water, and drink this broth. A more complex recipe that increases the effectiveness of your diet:

3 art. spoons of zira;
1 st. a spoonful of ginger;
1/2 teaspoon cinnamon;
1 sliced lemon.

Put the ingredients in a bottle and fill with boiling water. Close the bottle, let it cool and put it in the refrigerator. Drink half a glass before each meal. Weight loss is guaranteed, as long as your meals are balanced and low in calories.

Answers on questions

What is the difference between cumin and cumin

Zira (Cuminium cyminum) and cumin (carum carvi) both belong to the umbrella family. These two types of seeds differ in their color and smell. Zira has a yellow-brown color and a slightly lemony aroma, while cumin seeds are almost black in color and smell of anise.

Zira seasoning has been used in cooking since ancient times; it adorned the dishes of kings and noble people with its taste and aroma. Times have changed and now cumin is a seasoning available to everyone, regardless of place of residence or income.

About zira

Zira, or as it is also called cumin, is an annual plant that has spread to all corners of the world. Translated from Arabic, it translates as "seed", which just describes its usual form for use in cooking. We know several types of cumin, but the most common are the Kirman and Persian varieties of seasoning. In Russia, we often meet Persian zira - yellowish seeds with a characteristic aroma. Kirmanskaya differs in color - it is black, and has a sharper taste. Zira is usually not an independent spice and is used together with other oriental spices, such as turmeric, ginger, etc.

What's inside a seed?

Zira contains from 2.5 - 4% essential oils and at least 15% gum, which makes it one of the most useful spices. In medicine, it was previously used as an antiseptic and to accelerate healing. Effects on the human body with regular use of cumin seasoning in food:

Mexicans add seasoning to tacos because it pairs well with vegetables and meat. In India, zira, that is, cumin, is a constant ingredient in masala and curry. In some European regions, spice fans add it to fish and meat dishes, vegetables, and even seafood.
The Greeks cook special homemade sausages with it - lukaniko. These sausages are famous for their unusual combination of ingredients. In addition to herbs and spices, orange peel, leek and fennel are added to the pork.
In Uzbek cuisine, zira seasoning is used primarily for pilaf, but few dishes do without it: soups, main courses and snacks - everything is usually seasoned with it. Here are a few examples: manti, shurpa, lagman, tokosh.
In Armenia and Azerbaijan, chaman is prepared with the addition of zira, which is then used to prepare everyone's favorite basturma. To make chaman, mix fenugreek, cumin, garlic and fresh black and red peppers with water.

What dishes

When it comes to zira, people usually fall into two camps: admirers and haters. If you like it, then do not be afraid to use it in cooking. As the practice of many nations shows, you can add cumin seasoning anywhere. Sour-milk drinks, vegetable juices are prepared with it, any cereals go well with cumin, not to mention pilaf, it is difficult to come up with a better combination of spices and cereals.

In crushed form, it is good to add it to meatballs or kebabs. They are sprinkled with unsweetened pastries, added to sausages and deli meats. Used for harvesting vegetables, this seasoning gives vegetables an incredible flavor.

Combination with other seasonings

An important rule when adding cumin to food is to take as fresh as possible. After standing for more than a month, ground cumin will lose its great flavor. Therefore, you need to either get a mortar to grind it right before adding it to food, or buy it in sealed bags and do not use it thirty days after opening. Buying ground cumin on the market is not the best idea if you are not sure that you can distinguish freshly ground from long-term.

Feel free to add to it any ground peppers, fragrant herbs, such as thyme or basil. It is added in the preparation of masala, curry and many Mexican sauces, such as chili.

life hacks

to make the dish more fragrant, fry the cumin in a dry frying pan for about a minute, stirring constantly;
grind right before adding, never need to make it for the future;
before stewing vegetables, throw a few whole grains of cumin into the heated oil;
if you make fermented milk drinks yourself, try adding a little zira somehow, the taste is revealed in a new way;
cumin can be replaced with cumin. They are similar in taste and aroma.

Contraindications

In some cases, the use of zira in food should be limited or completely eliminated:

Be careful if you suffer from stomach problems associated with increased production of acid, such as gastritis.
Due to the fact that cumin stimulates appetite, it is also better for obese people to abstain from food containing it.
Zira is an allergen.
Due to the blood thinning effect, it should not be eaten if you are having surgery.

Zira, cumin, zera, cumin, Roman cumin are all names for the same spice. Try to introduce new spices into your daily menu more often, they will sparkle with new tastes and aromas. This practice will definitely save you from the problem of not a varied menu.

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

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 - 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 migraine and nervous exhaustion.

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

What can replace

If the recipe calls for cumin seasoning, but it is not available, try replacing the ingredient with cumin. Looking at the appearance of the zira plant, a photo of its seeds, you might think that cumin and cumin are one and the same. However, it is not. The most important thing, what is the difference between cumin and cumin, is the taste and smell.

Cumin has a milder aroma and not as “hot” flavor. Therefore, when replacing cumin with cumin, add it starting from half the dosage. Increase the amount of seeds until you get the desired spiciness of the dish.

What else can replace zira:

ground coriander - the taste of the dish will change and become slightly lemony;
chili pepper - gives the dish a reddish tint, do not use more than ⅓-½ of the original amount of cumin, so as not to overdo it with spiciness;
garam masala - cumin is already included in the Indian mixture;
curry powder - makes the dish 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 quantity.
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 the beneficial properties of 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, cleanses the body of toxins and toxins due to its high fiber content. Seasoning has a laxative effect, eliminates colic and flatulence.

Zira improves metabolism in the body, it is recommended for use in 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 the cardiovascular 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 traditional medicine

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

Decoction of infections

You can prepare such a decoction for the treatment of colds, infections of the ENT organs and the urinary system.

Ingredients:

Zira - 2 teaspoons.
Boiling water - 1 glass.

How to cook: Pour the cumin seeds with water and place in a water bath. Bring to a boil and boil for 15 minutes. Remove from the water bath and infuse at room temperature for 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 zira to warm milk, the seeds can be ground in a mortar or coffee grinder beforehand. 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 the 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.

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.

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 is a useful spice that improves the functioning of the gastrointestinal tract, helps to cure diseases of the heart, nervous system, kidneys, respiratory system and ENT organs, and 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.

Thanks to these natural flavors, the quality of cooked food is improved and its shelf life is extended if necessary.

Cumin, zira, Roman cumin are all names for the same spice. It was first grown in India. Now cumin grows in Latin America, Iran, Syria, Central Asia, Southeast Asia and North Africa.

Cumin is wild and cultivated. It is a one- or two-year-old herbaceous plant and belongs to the Umbelliferae family, since its seeds are collected in dill-like umbrellas. Seeds are harvested in an unripe form, since in a dry state they quickly fall to the ground.

Among the most popular types of cumin are Persian and Kirman zira, which are considered the best in their properties. A feature of the latter type of seasoning is a sweet-spicy taste and a pronounced aroma with a predominance of a bitter smell of a nut. It becomes stronger when rubbing or roasting the beans.

Cumin is used to flavor bread and confectionery

Cumin comes in white and black. In Russia, white cumin is more widespread because of its delicate taste and delicate aroma.

You can buy zira mainly in the oriental bazaars, although many stores have recently begun to offer customers packages with oriental spices.

First of all, cumin is used as a seasoning for pilaf and meat dishes, as it allows them to be cooked faster, and also gives a special taste and beneficial properties.

You can see and feel it in almost all oriental salads and vegetable dishes, as cumin has the ability to improve the taste of ready-made dishes. Zira seeds are widely used in the production of culinary products, in the preparation of sauces, such as curry or chili.

The spice is used in the production of sausages, boiled pork, for flavoring bread and confectionery, in fermented milk products. Cumin is also part of the garam masala spicy mixture popular in the east. This spice is no less popular when pickling tomatoes, cucumbers, pickling mushrooms, sauerkraut.

In Eastern and Asian cuisine, cumin is used both in grains and ground form.

Useful properties of spices

This spice is traditionally used to increase appetite and improve digestion. It is often used in combination with hot spices such as black or red pepper, which is especially important for those people who should not eat hot spices, such as the elderly.

Cumin has a beneficial effect on the cardiovascular system, as it prevents the appearance of blood clots and the occurrence of heart attacks. In addition, this spice helps to improve the functioning of the brain, digestion, removing toxins from the body, improving the quality of vision, and purifying the blood, which is very important for anemia.

Cumin has been used for medicinal purposes since ancient times.

With the help of cumin juice, you can treat trachoma, fight sticking of the eyelids and other eye diseases. It can be eaten with colic and spasms in the stomach, flatulence. In addition, cumin helps to better absorb fatty foods.

Women who are breastfeeding are advised to drink water with the addition of ground zira to increase milk production and reduce inflammation in the uterus after childbirth.

Cumin has a beneficial effect on the condition of the respiratory tract, so it is used for bronchitis, bronchial asthma, cough.

No less useful is the effect of this spice on the body in various disorders of the central nervous system, such as insomnia, stress or fatigue.

As part of this spice, there are many useful substances and vitamins that have a positive effect on the entire body. These include fats, proteins, fiber, carbohydrates, minerals in the form of phosphorus, magnesium, iron, potassium and calcium, as well as vitamins: A, B1, B2, B3, C and essential oil.

Cumin even has the ability to neutralize poisons, for example, snake venom, as Avicenna wrote about. In India, it is taken for various poisonings, headaches, and digestive disorders. Cumin also showed itself well in urolithiasis, nephritis, the treatment of purulent wounds and ulcers, since it has antiseptic properties.

If zira is used together with honey, then in this way a significant improvement in memory can be achieved. Cumin helps to better absorb not only food, but also medicines.

Cumin seeds contain many beneficial trace elements and vitamins

Zira has found wide application in cosmetology. An essential oil with antioxidant properties is obtained from it. It contains pinet, terpinene, terpineol, cumic alcohol, perillic and anise aldehyde, camphene, cymol, phellandrene. This oil is used to combat various rashes, cleanse the skin and relieve congestion. It is used as a fragrance in the manufacture of many cosmetics and as a flavoring agent in food production.

An essential oil with a strong spicy odor is obtained from cumin seeds using the steam distillation method. It has a pale yellow, brown or greenish tint, but the oil may darken if stored for a long time.

Cumin is an excellent tonic, has a whitening effect, so it is used to remove age spots and freckles. Many people buy this spice to deodorize the body and fight cellulite.

Even in ancient times, it was eaten by many women in order to achieve the elasticity of the bust. If you use zira for hair care, then very soon you will notice positive changes in the form of the disappearance of dandruff and increased growth.

Contraindications for use

It must be remembered that with all the beneficial properties of this spice, its excessive use can lead to various disorders in the body, for example, weight loss, hepatitis, weakening of potency, and even asthenic syndrome.

Cumin should be used with caution in people with diseases such as gastritis with high acidity and stomach ulcers.

This spice has high caloric values: 100 g of seeds contain 375 kcal. Therefore, it should be consumed in moderation by people who have weight problems.

There is an individual intolerance to the product, therefore, at the first signs of malaise after taking the spice, you should pay attention to this and add to food in minimal quantities.

Cumin in the East is considered the main spice, without which almost no dish can do. This is due, first of all, to its beneficial properties, which bring a person healing from many diseases, and also have a positive effect on mood and appearance.