Seasoning zira - what kind of spice it is, what taste and smell it has, where it is added and what can be replaced. Zira for culinary and medicinal purposes: the advantages of seasoning and the secrets of cooking Zira what taste

Zira seeds are a well-known component of many spicy mixtures for cooking pilaf and similar dishes. This spice, popular in the East, has many other names: cumin, Roman cumin, cumin cumin and others. In Europe, they prefer to cultivate cumin, which is similar to cumin in appearance. Let's get to know this spice better and find out where it is used and how it differs from cumin.

Where spice grows

This spicy plant comes from Central Asia and is part of many local dishes. Zira is actively grown in southeast Asia (especially in India, Pakistan and Afghanistan), in northern Africa and in the countries of South America, where it is very popular. In Europe, this spice is cultivated only by the Mediterranean countries.

Did you know? There is an island in the Mediterranean Sea, almost all covered with cumin andhis honor the name Kimano.

Chemical composition of seeds

Zira seeds (100 g) include the following substances:

• - 44.24 g;
• - 22.27 g;
• - 17.81 g;
• water - 8.06 g;
• ash - 7.62 g.

• - 1788 mg;
• - 931 mg;
• - 499 mg;
• - 366 mg;
• - 168 mg;
• - 66.36 mg;
• - 4.8 mg;
• - 3.333 mg;
• - 0.867 mg;
• - 5.2 mcg.

The composition contains omega fats (, and), as well as capric, lauric, myristic, palmitic and stearic unsaturated acids. Contain up to 4% essential oils and about 16% gum, phytosterols.

Zira and cumin: differences

Zira (Cuminum cyminum) and cumin (Carum carvi) belong to the Umbelliferae family, but to different genera. They are very similar in appearance.
One type of cumin is cultivated - cumin ordinary.

Cumin seeds are somewhat shorter and wider than zira seeds, 3 x 2.5 mm in size. Standard zira seeds - 6 x 1.5 mm. However, now there are different varieties of cumin and zira, sometimes it is difficult to distinguish them. The surest way to tell the difference is to chew the seeds a little to determine the taste. In zira, they have a nutty flavor. Cumin is more spicy, burning and spicy with a hint of citrus. Its seeds have a stronger aroma, as they contain more essential oils (up to 7%).
Zira is preferred to be used in meat dishes and sauces of Oriental and Mexican cuisine. It is an integral part of various spice mixtures.

Cumin is more common in Europe, is part of many dishes of European cuisine. It is used in baking, in pickles, vegetable or mushroom dishes. Drinks are made with it (tea, kvass, tinctures). Cumin can overwhelm other additives by smell and taste, so it is often used in dishes as the only spice.

Whole cumin seeds can be stored under optimal conditions for up to a year, and cumin seeds - up to 7 years.

Did you know? Cumin seeds are used by traditional and alternative medicine in most European countries. It has a choleretic, laxative, carminative, sedative and antispasmodic effect. It is often included in medicinal teas for colic in babies, and it also stimulates lactation. Veterinarians recommend it for colic and flatulence in animals, but cumin fruits are very toxic for birds.

Beneficial effect on the body

Due to the presence of nutrients, zira has such medicinal properties:

• has a positive effect on cardiovascular activity - prevents the appearance of blood clots, protects against heart attacks, makes blood vessels more elastic, normalizes blood pressure;
• an excellent immunomodulatory agent that helps fight viral as well as bacterial diseases;
• helps to cleanse the respiratory system during inflammatory processes;
• relieves nausea;
• protects the liver from toxins and the negative effects of alcohol;
• has diuretic and laxative properties;
• improves the functioning of the gastrointestinal tract, increases appetite, improves the digestion of fatty foods, fights flatulence, baby colic;
• increases lactation;
• - saturates brain tissue with oxygen, has a good effect on memory;
• good antiseptic for the treatment of skin diseases;
• promotes reproduction and increases libido, due to the presence of plant hormones;
• improves vision, strengthens the optic nerve;
• has a warming effect;
• helps fight insomnia;
• prevention of diabetes - reduces blood sugar levels, improves cell sensitivity to insulin;
• cancer prevention.

How they are used in the cuisine of different countries of the world

Due to their special taste qualities, zira seeds are widely used in cooking in all countries of the world. This spice is especially popular in the East. In cooking, both seeds and powdered crushed cumin are used. In the form of seeds, the spice is used in cooking. pilaf, baking bread; powder is sprinkled on meat dishes, and is also used for making sauces(e.g. chili sauce).

• In India, zira is a component of a well-known spice mixture called "garam masala" and is also a component. Hindus love to add cumin to vegetable dishes.
• Very much like this seasoning in Mexican cuisine.
• Tajiks and Uzbeks add zira to their famous plov.
• In Bulgaria, the seasoning is called kimion and is used when cooking meat, added to minced meat.
• In the south of Moldova, cumin seeds are often used for quick preparation of lightly salted cucumbers.
• In the Baltic countries, zira is used in the production of cheeses and dairy products.

Video: Indian cuisine - zira lemon rice

Important! This spice is stored for a short time - no more than a year in whole form, and no more than a month in the ground. Therefore, grinding zira is recommended immediately before cooking with it. It is very important to keep itright, since the damp seeds are completely unsuitable for human consumption.

What dishes are added

Cumin has a bitter taste with a nutty aroma that becomes even more pronounced when roasted or crushed. Seasoning is advised to use fresh, because during long-term storage it loses its taste and useful qualities.

• Zira is used in the preparation of first and second courses. It is added to meat dishes - pilaf, meatballs, sausages.
• This spice is perfect for cooking vegetables - potatoes,.
• It is often used in baking bakery products, as well as in the manufacture of pizza.
• Ground cumin is often sprinkled on cold snacks - sandwiches, salads.
• This spice is added to fermented milk products to give it an aroma and an unusual taste.

There are some cooking tricks when using cumin:

• seasoning is added at the initial stage of cooking hot dishes;
• it is recommended to add to well-heated oil before frying vegetables or meat;
• in a lightly fried form, zira enhances the flavor of the meat.

Video: hummus with cumin

What spices goes with

Zira is often included in spice mixtures. It goes well with,.

• Zira, together with cumin, is also used for marinade when preserving tomatoes, as well as when cooking.
• Cumin is placed in flour products along with cardamom, cinnamon, and also.
• In pilaf, it is in harmony with and barberry.

Application in traditional medicine

Due to its beneficial properties, zira has found widespread use in folk medicine:

• constant intake of cumin in food has a beneficial effect on the digestive organs, cardiovascular and nervous systems;
• decoctions and infusions are used for indigestion, childhood colic, flatulence; they are also advised to take with stones in the stomach and bladder, bronchitis, headaches, insomnia;
• as a lotion, an infusion of zira is recommended for various rashes, purulent formations and inflammations;
• pregnant women, in order to get rid of toxicosis, are recommended to chew a pinch of cumin, and when breastfeeding, to improve lactation, take tea from this spice;
• tea from zira is an excellent prevention of viral diseases, helps to remove toxins, improves immunity.

For treatment, you can use the following traditional medicine recipes:

1. To improve cardiac function. Take two teaspoons of cumin, 1.5 cups of water, mix and simmer in a water bath for about 20 minutes. Let it brew for 30-40 minutes. Strain the resulting mixture through cheesecloth and take it 3 times a day. This recipe is also good for coughing and expectoration.
2. For cleansing the body. In equal parts, mix zira, fennel, coriander. Brew one teaspoon of the mixture in 0.5 liters of boiling water. Then let it brew and take as a drink instead of tea.
3. For memory improvement. One teaspoon of cumin and one tablespoon of honey are mixed and taken 3 times a day.
4. For sleep problems. Half a teaspoon of cumin is mixed with 250 g of warm milk; you can add some honey to improve the taste. Drink this drink before bed.

How is it used for cosmetic purposes?

From zira, an essential oil is obtained, which has found its application in cosmetology. After all, this spice has excellent antioxidant, anti-inflammatory, anti-cellulite properties, nourishes and whitens the skin well. It also helps fight dandruff and promotes hair growth.
Zira can be used in the following cosmetic recipes:

Contraindications

Like all spices, cumin should be consumed in moderation. Its excessive use can cause the following negative symptoms:

• frequent urination - this seasoning gives a diuretic effect, which contributes to excretion from the body and increases nervous excitability, can cause insomnia, dehydration;
• pressure surges - pain in the temples, dizziness, deterioration of blood flow may occur;
• allergic reactions.

Important! If you find the following allergic reactions - rashes and inflammation of the skin, palpitations, dry eyes, vomiting, impaired respiratory function, diarrhea - you should immediately seek medical advice.

There are the following contraindications to cumin:

• increased acidity;
• peptic ulcer of the stomach or duodenum;
• obesity (caloric spice);
• individual intolerance;
• diabetes mellitus (lowers blood sugar).

These contraindications do not prohibit the intake of seasoning in food, just its amount needs to be reduced.
Zira seeds - both on their own and mixed with other spices - will be an excellent seasoning for pilaf and soups, legumes and vegetables. They are appropriate in many dishes of Oriental and Mexican cuisine. With their help, you can even improve your health, but you should remember about contraindications.

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 Indian cuisine is unthinkable. It is also part of another well-known Indian spicy mixture - garam masala. It is also used in European cuisine. Like cumin, it is used in bakery and confectionery industries. 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 is a medicinal plant 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 at the Indian Central Institute of Technology for Food Research, is able to ... slow down aging, since the phenolic substances contained in cumin (especially polyphenols) are considered as antioxidants that remove from the body free radicals.
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 seeds / fruits of umbrella plants that were more or less similar to each other were originally called so.
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 borne in mind that no one eats it in large quantities, it is simply impossible.
Zira is mainly used as an addition to meat and vegetable dishes, it has a rather specific smell and taste.

Useful properties of zira
The magical properties of zira were 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 of the 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. The best effect can be obtained by mixing cumin 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 should not be eaten much by those who have high acidity, 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. I add it along with walnut grass to any dishes that require heat treatment.

Zira has gained well-deserved popularity among representatives of Asian peoples for its sharp but pleasant nutty smell and spicy taste with a slight bitterness. Now it is so in demand that it is considered the queen of oriental spices, it is very often used in cooking and cosmetology because of the qualities of its essential oil.

But people from the West rarely see this spice and know little about it. And this plant, in addition to the characteristic taste and smell, also has a number of useful properties that will have a beneficial effect in healing, help to cope with skin and gastrointestinal tract problems. But it is worth remembering a number of contraindications, because the presence of advantages always provides for disadvantages, which are important to remember if you are interested in zira.

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general characteristics

The plant zira or cumin is one of the most popular spices in the East, which is the dried seeds of a plant of the genus Cumin of the Umbelliferae family. It looks like the more famous cumin in Europe, with which cumin is often confused, but the cumin seeds are larger in size and their color is lighter, and the aroma is strong and pungent.

The plant itself is low, with regular leaves, the lower ones are dissected into small segments. The flowers are white or red, connected in double umbrellas, like dill. When ripe, the fruits of zira crumble to the ground, so they are harvested in a somewhat unripe state.

Today, cumin grows everywhere, but is most common in Iran, Afghanistan, which are considered the birthplace of this plant, Southeast Asia, North Africa and Latin America. In India, it is grown in the garden along with other common crops.

There are several varieties of jeera that have slight differences in smell and taste, and also require a different approach to application:

• White cumin or Persian cumin is the most famous and widespread in Europe. The seeds are fragrant, have a taste similar to a nut, with a slight bitterness, the aroma is bright, pungent. Requires long roasting before eating.
• Black cumin or Kirman zira differs from other species in smaller and darker seeds. The taste is more bitter, and the aroma is sharper than that of white zira. Roasting before use requires less time.
• Bynum Persian, the rarest type of zira, is common in Tajikistan. In Russia, it is also included in the list of plants that contain potent, narcotic or poisonous substances.

The popularity of zira even became the basis for the names of some geographical objects. The island of Comino in the Maltese archipelago is named after this spice. Almost all of its territory is one large cumin plantation.



Application

A number of properties characteristic of any spice have led to the use of this plant in various fields. The spicy aroma and taste have led to the use of cumin in cooking, especially oriental.

And the mineral-rich composition became the basis for various decoctions and tinctures from zira in the treatment of diseases in folk medicine. The essential oils contained in this spice are used in cosmetology and perfumery.



Useful properties and traditional medicine

The chemical composition of cumin determined the presence of various properties of this plant, which have a very beneficial effect on the human body. Zira seeds contain up to 4% essential oil, cumic and perilla-aldehyde, thymol, cumic alcohol, dipentene, which makes this plant a tonic, antiseptic, cleansing and diuretic. Zira helps in the treatment of diseases of many body systems, and will also be an excellent tool for prevention.

What does it affect	What impact does	How to apply
The cardiovascular system	Cumin stabilizes the work of the heart and blood vessels, prevents the formation of cavities and blood clots	Take 2 teaspoons of zira per 200 ml of water, keep in a water bath, leave for about an hour, filter. Taken 100 ml three times a day
Gastrointestinal tract	Improves the functioning of the system, speeds up digestion, stimulates appetite, helps to remove toxins, toxins, undigested pieces of food, helps to cope with nausea, bloating, treats children's flatulence, has a safe laxative and choleretic effect	For digestion, medicinal tea is used, which is recommended to be consumed about 3-4 times a day. For him, take one teaspoon of cumin, fennel, coriander and two cups of hot water.
kidneys	Stabilizes the kidneys	For prevention, they drink thick tea from 2 teaspoons of zira seed powder and 200 ml of hot water. Insist 10-15 minutes, drink a cup before meals
Spleen	Promotes resorption of tumors of the spleen	Apply a mixture of cumin and olive oil
Brain activity, vision	Stimulates brain activity, prevents vision loss	Mix 1 teaspoon of cumin and honey, take three times a day
Respiratory system	Helps to remove phlegm in case of bronchitis or severe cough	Insist 2 teaspoons of zira per 200 ml of water in a water bath, cool, filter. It is recommended to take a cup three times a day until complete recovery.
Nervous system	Has a calming effect	Standard tincture, taken three times a day
Memory problems, sleep problems	Helps in the treatment of amnesia and insomnia, becomes an effective remedy for calming newborns who cry at night for no apparent reason	Before going to bed, it is recommended to pour half a teaspoon of cumin with a glass of warm milk, add a spoonful of honey and drink
Inflammatory processes	Relieves inflammation, soothes pain in rheumatism, arthritis, neuralgic diseases	Prepare a paste from half a glass of cumin seeds, 200 g of olive and 100 anise oils. The paste is warmed up and sore spots are treated with it.
Skin diseases	Due to its disinfecting properties, it is used to remove acne, various rashes, and helps to dissolve tumors.	Paste from the previous case
Breastfeeding mother's body	Increases milk supply	There are two options for using cumin in this case: take it mixed with sugar in equal amounts, or make a decoction in milk or water.
Sexual function in men	Stimulates sexual activity	Tincture: 1 cup of ground cumin seeds, chopped ginger, half a cup of anise is poured with a liter of alcohol and infused in a sealed vessel for 7 days. Take three times a day, 25 ml

The antiseptic and healing properties of zira have led to its frequent use in the past in the healing of large or infected wounds. At the same time, the fruits of cumin were used in a way very far from medicine. The seeds were cleaned and placed directly into the wound, which contributed to quick and safe healing.



cooking

Zira is exceptionally popular in Eastern and Asian cuisine, it is part of various sets of spices, and is often used in the preparation of various Mexican dishes. Much less is known about it in European countries.

The main property of cumin, which determines its popularity as a spice, is a sharp, slightly nutty smell, which is enhanced by grinding or frying. Therefore, both whole, roasted cumin seeds and powdered spices are used.



Whole seeds are an indispensable addition to the flavor of the famous oriental pilaf, and grated fruits are actively used by the Turkic peoples as a seasoning for meat. In India, zira is often added to vegetable dishes, it is part of the garam masala spicy mixture, and it is also included in the well-known curry mixture. Cumin is an essential component of the Mexican Chili sauce.

In Kyrgyzstan, this spice is often seasoned with meat cooked with vegetables, added to roasts, various sauces and marinades. In Tajikistan and Uzbekistan, zira has almost the greatest recognition: it is used in the preparation of soups, hot dishes and cold appetizers, used to add flavor to pastries, and added to salads.

In Greek cuisine, this spice is also known, but less used. With its help, sausages in Smyrna, stifato (stew) and dolmades (vegetables baked with stuffing or cabbage rolls from grape leaves) are cooked. In Bulgaria, zira is called "kimion" and is very often included in various meat dishes. For example, it is added to minced meat when preparing sujuk sausages. Cumin is an indispensable component of hummus (appetizer made from mashed chickpeas). In Gagauzia (a territory in the south of Moldova), zira is often added when lightly salted cucumbers are prepared.

Cosmetology and perfumery

The presence of a fairly large amount of essential oil makes cumin also a suitable ingredient for various cosmetics. This oil has an antioxidant effect, so it is often used to remove acne and rashes. The tonic effect makes this oil an integral component of various products for improving the condition of the skin of the face, whitening, removing age spots, freckles, traces of inflammation.

This essential oil is also used in the manufacture of anti-cellulite products. In addition, it will help get rid of dandruff, give hair shine and a healthy look. And also cumin will help to give elasticity to the chest.

Contraindications

The chemical composition of zira has made it a product that is quite dangerous for people who complain of stomach ulcers, gastritis or hyperacidity.

It is important to remember the high calorie content of cumin (375 kcal per 100 g), especially when consumed by people who are obese or have metabolic disorders.

Some people may be allergic to this product. This is rather an exception, but before using it is worth checking your body to prevent negative consequences.



Conclusion

Using the example of zira, one can be convinced that some spices not only have a strong aroma and taste, but also differ in their benefits, becoming an effective tool for the treatment and prevention of certain diseases. It is only important to choose the right seeds, and they must be whole and have a characteristic color and smell.

It is not worth storing them for a long time - after a while, cumin begins to taste bitter. And also you need to remember about the harm that this spice can cause.

Cumin, zira, cumin .... Chaos reigns in European cookbooks because many authors confuse all these plants. This is due not only to similar names and synonymous concepts, but also to the almost identical appearance of the seeds of these plants, which are used to season food. But if you try a cumin seed and a cumin seed, you will understand that these are not only biologically different species, but also a very special taste.

Meet: zira, she is cumin

If you do not go into botanical subtleties, then we can say that zira and cumin are one and the same. At least in cooking. This is one of those spices that gives oriental dishes that typical spicy taste. Indian peasants grow it in their gardens, as we do parsley. It is widespread in Central Asia, and our neighbors from the former Soviet republics use it in many of their dishes. Including, cumin is often put in the famous plov.

But in Europe, this spice is not so widespread due to a funny translation incident. For centuries, Europeans thought that cumin and cumin were one and the same. Therefore, dishes were seasoned only with cumin. Zira, on the other hand, was undeservedly forgotten, and only recently has she begun to return to European cuisine again.

However, we can say that cumin is a spice that has a difficult history in Europe as well. In antiquity, it was widely used by the Greeks, who adopted it from the Arabs. Then, along with Roman influence, it spread all the way to the British Isles. And only by the 15th century, zira was no longer used here.

Cumin: spice of Russian fields

Cumin is a surprisingly unpretentious plant. The wild variety of this plant can easily be found in the field. Connoisseurs of spices say that field cumin is the most fragrant. Cultivars do not have such a fragrant smell.

The discovery of this spice in Europe was also not easy. It was brought here by the same Arabs who "shared" zira with the Greeks. The difference was that cumin was never considered a spice. It has been used in medicine. And only over time people guessed to use it in cooking.

Cumin was used as an appetite suppressant. And after the "wolfish appetite" he also contributed to digestion. In addition, a love drink was prepared from it on morning dew, because cumin essential oil is a strong aphrodisiac. And then we decided to try adding it directly to food. And the path to a man's heart has become even shorter.

Cumin is considered a traditional spice for baking. We are used to seeing it in bread, for example, in the famous Borodino variety. But in other countries, sweet pastries are also baked with it. Good with cumin and the so-called "heavy" food: fatty meat, pilaf, pastes. The spice helps her digest better.

Cumin and cumin: such different twins

The confusion between spices arose not only because of the similar name. Both plants eat seeds. They are very similar in appearance. Cumin is a little darker. But given that both plants have several varieties, and each seed may differ in shade, it is very easy to get confused.

The only way out is to try on the tooth. Spices have a very different taste. Therefore, they are used in different dishes. Zira has a fresh light nutty aroma. From the powdered spice, it disappears very quickly, so you only need to grind it before cooking. It is generally not recommended to buy already ground cumin. You can clearly feel the difference between whole seeds added to a dish and ground powder. Cumin is much more pungent and pungent, with citrus notes. But its aroma is also fresh and spicy.

However, the twin brothers cumin and cumin have one common secret. In order for the seasoning to reveal its aroma, the seeds must be roasted. You can warm them up in a dry frying pan or drop them into hot oil. In this case, the main thing is not to overdo it. If you keep the seeds of cumin or cumin on the fire for too long, they begin to taste bitter and give the dish a burnt taste. When the dish does not involve heat treatment, you can carefully grind the seeds. The effect will be the same as when roasting.

How to use cumin?

Perhaps most often zira is used for meat dishes. Without it, Tajik and Uzbek pilaf is inconceivable, moreover, it is the whole fruits that are used here. In Kyrgyzstan, meat is marinated with zira before heat treatment. Cumin is the main spice for the Bulgarian sausage sujuk.

Not a single famous Indian sauce can do without zira, whether it be curry sauce or a multi-component seasoning garam masala. By the way, Mexican chili sauce also involves the use of cumin.

Cumin is an excellent seasoning for typical vegetarian cereal dishes. If you fry it in ghee, and then add boiled rice, you get an excellent side dish that can replace a full meal. Zira powder can be thrown into the pan before frying vegetables or mushrooms. Bezzira's famous hummus is unthinkable - a spicy Arabic vegetarian chickpea pate. In general, if you are cooking legumes, try adding this spice. In addition to giving them an exotic taste, it also reduces gas formation in the intestines.

How to apply cumin?

Cumin is traditionally used for bread baking. The second most popular culinary area in which this spice is indispensable is vegetable preparations. If you throw some cumin seeds into pickles or tomatoes instead of the usual dill umbrellas, the appetizer will acquire a unique flavor. Almost all cabbage dishes are good with this spice. This vegetable can be salted, sour, stewed and fried by adding cumin seeds.

They are also used to make drinks. The easiest thing you can do is to brew the seeds like a tea, adding zest to taste. Cumin is also used in brewing. Kvass is insisted on it. In Scandinavia they love caraway vodka and liqueurs.

Cumin is also sometimes used in pilaf. For example, Turkmen plov, unlike Uzbek and Tajik plov, involves the use of cumin, not cumin. And yet it is less typical.

But the most unusual use of cumin is its use as a root vegetable. It is boiled like carrots or parsnips, and sometimes pickled. Cumin root is boiled with sugar or honey, and an unusual dessert is obtained.

Some unusual facts about cumin and cumin

1. Cumin is a strong poison for birds. Even a couple of grains that a sparrow pecked at can become a deadly poison for him. Often this grass is sown to clover intended for livestock. It improves the digestion of cows, increases milk yield and scares away birds;
2. Five years ago in Russia, cumin was recognized as a plant containing potent, narcotic or poisonous substances. Therefore, it cannot be used in the manufacture of pharmaceutical drugs. The spice that you can buy in our markets is another subspecies of zira that does not contain a poisonous component. The same list of hazardous substances includes parsley and nutmeg;
3. If you add cumin to the dish, you can forget about the rest of the seasonings.. It doesn't match with almost anything. The strong aroma and pungent taste outweighs all other spices;
4. In Greece, young children are treated with tea made from brewed zira seeds.. It is considered a good remedy for infant colic, and is a kind of analogue of our dill water;
5. Cumin is considered an excellent drug for improving lactation.. Many mothers of infants add it to dishes and teas. But it is better for pregnant women to refuse to eat food flavored with this spice. Its tonic effect can cause premature birth;
6. In general, zira has a beneficial effect on the digestive tract.. But with the excessive use of dishes seasoned with this spice, you can get problems with the stool. After all, it has a fixing effect;
7. If you have not roasted cumin in advance, you can add it 10-15 minutes before the dish is ready.. Longer cooking will kill the flavor of the spice and spoil the food. The essential oil, which gives the seasoning a unique smell, will simply evaporate;
8. There are two types of zira - Kashmiri and Iranian. If you want to achieve a sharper taste and bright aroma, choose Kashmiri. Its fruits are slightly darker, more elongated. The smell of Iranian cumin is also spicy, but more delicate.

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

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

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

From the umbrella family

The birthplace of this herbaceous plant is called Central Asia.

People far from botany will easily confuse it with cumin.

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

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

After flowering, oblong fruits appear, larger than 5 mm. In gastronomy, seeds are valued that are larger than caraway seeds and have a rich bitter smell with hints of nuts.

Indian cumin is another name for the spice.

It was known to the ancient Greeks and Romans, who added it to foods and medicines. Now the plant, except for India, is cultivated in the territories of Africa, China, Iran, America and Turkey.

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

• so called zira in the East.

Composition and calories

In 100 grams of seeds, most of them are carbohydrates (over 44 g), half as much - fats (22.27 g) and proteins (about 18 g). The rest is occupied by water (slightly more than 8 g).

Zira is considered an autonomous, vitamin-mineral complex:

• calcium,
• iron,
• potassium,
• magnesium,
• phosphorus,
• sodium,
• zinc,
• ascorbic acid,
• retinol,
• tocopherol,
• group of vitamins B.

The spice has an increased calorie content - 375 calories per 100 grams, but since they don’t eat zira with spoons, it’s impossible to gain weight through her fault.

Beneficial features

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

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

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

Zira infusion is considered a delicate diuretic, the effect of which is enhanced by the addition of fennel to it (the beneficial properties of the herb are described) and cilantro seeds (). In the company of honey, cumin clarifies memory.

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

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

Drink chilled, half a cup, before meals.

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

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

The use of oil inside

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

• doctors,
• cosmetologists,
• cooks.

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

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

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

Outdoor use

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

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

The analgesic effect will be enhanced with the addition of a pinch of grated ginger.

Active substances accelerate blood circulation and metabolic processes in tissues, contributing to the rapid disappearance of hematomas and the reduction of pain.

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

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

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

Zira oil is also used for:

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

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

Oil for nursing mothers zira helps prevent milk stasis.

If the doctor allows and you are sure that the allergy will not occur, resort to breast massage, taking vegetable oil with the addition of 2-3 drops of cumin.

The pungent smell of the product can scare off annoying bloodsuckers, you just need to put a couple of oily drops on your clothes or skin.

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

Lose weight with zira

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

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

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

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

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

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

The drink recipe is simple:

• two teaspoons of spice - on a thermos with brewed green tea with the addition of garcinia cambogia (