Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.
The strong aroma and slightly bitter test of this spice make it a popular component of curries. Cumin has long been used in traditional medicine. In the past days cumin has been used to cure flatulence and colic, some new benefits, such as promoting weight loss and improving blood sugar control and cholesterol. It is very good in loss of appetite and improving immune power.
How to Consume:
Some can use Cumin seeds as condiment (tadka/ Baghar/ Chhonk) with Asafoetida which makes your meal healthy and aromatic. This way your meal becomes so testy and easy to digest because Cumin increases digestion, low flatulence, increase iron and increase fiber in your meal, which low your cholesterol level also. If your cholesterol level and digestion is maintained in good condition your sugar also may be in the control.
Add Cumin in your daily meal as possible in the way you want to add, as Condiment, salad dressing, to enhance Sovouriness in Soup. For salad dressing just mix salt for the test, roasted Cumin power, Asafoetida just for aroma, spoon of olive oil mix it well and serve with salad.
How to store:
Store whole seeds in fixed close compartments in a cool and evaporate place to one or two Months. Cooked and powdered cumin seeds up to a half year can store.
Other Names of Cumin:
Jeera, Jeerakam, Jeeru