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Cumin spice

What is Cumin?

Cumin is one of the spices that have been known and used for a very long time. The first mention of cumin dates back to the times of Ancient Egypt. Cumin originated from Central Asia and spread throughout the world; currently, cumin is widely used as a spice in many countries. In addition to being a spice itself, cumin is included in a large number of seasonings from a mixture of spices. The spice used is dried whole or crushed cumin seeds, these seeds resemble caraway, but caraway is another spice. There are several varieties of cumin, among which the main ones are black and white cumin.

White and Black Cumin

White Cumin

White cumin is a relatively large seed that is light in color and has a mild, slightly nutty flavor. It is white cumin that is most common in Europe as a spice. Before being used in cooking recipes, white cumin is usually roasted to enhance its flavor and aroma.

Black Cumin

Black cumin has small seeds of a dark shade, the taste of black cumin is much sharper - sharp and bitter. When using black cumin in cooking recipes, it should be taken less than white, in addition, black cumin does not need to be roasted beforehand, because it already has a strong taste and aroma.

The Use of Cumin in Cooking

Cumin has been used as a spice for many centuries and is included in the culinary recipes of many countries of the world. Whole or crushed cumin seeds are used as a spice. Cumin is used as a separate spice, and is also part of many seasonings - for example, cumin is one of the components of Indian curries and garam masala. To enhance the taste and aroma of this spice, it is better to fry cumin in vegetable oil or ghee. Cumin goes well with meat - lamb and beef, as well as with various vegetables, cumin is added to various soups, snacks, marinades, sauces, cold and hot dishes, as well as pastries. Cumin is an integral component of the pilaf recipe in many national cuisines, it is added to sausages, sour-milk products and fish dishes. Cumin as a spice is used even in the preparation of desserts, drinks and confectionery.

The Use of Cumin in Medicine

Since cumin is a spice known since ancient times, it is widely used in folk medicine. Cumin in the form of spices, infusions or decoctions helps with various diseases. One use case is tea with cumin, fennel, cardamom and coriander.

The Benefits and Harms of Cumin

The benefits of cumin have long been recognized by medicine. Cumin removes toxins from the body, has a laxative and diuretic effect, cleanses the respiratory tract in case of colds, improves brain function. Cumin improves vision, helps to endure low temperatures, and also reduces pain when bitten by poisonous insects. Cumin increases appetite, has a tonic effect and is used as an aphrodisiac. Cumin has antiseptic properties and is used to treat skin diseases, and is also used for diseases of the gastrointestinal tract. The harm of cumin can manifest itself with individual intolerance, as well as peptic ulcers.

Scientific Name of Cumin

Cumin (Cuminum cyminum) is a species of the Cuminum genus of the Umbrelliferae family.

Cumin and Its Cultivation

Although cumin originated from Central Asia, it is currently grown almost all over the world - in Southeast Asia, the Mediterranean countries, and Latin America. Cumin is cultivated in India, Iran, Afghanistan and many other countries.

In What Form Can You Buy Cumin?

You can buy cumin in the form of whole seeds or in ground form. It is best to buy cumin in the form of seeds - this way the taste and aroma of this spice will last longer. Ground cumin is easier to use in recipes, but loses flavor quickly, so it's best to buy it whole. Before cooking, whole cumin can be chopped in any convenient way or used as a whole - it all depends on the recipe.