The homeland of cumin is the Middle East, and in Europe they learned about this spice in the 13th century. Today it is used in both Eastern and European cuisine. Zira is added to Uzbek pilaf, soups, sausages, vegetable dishes.
This spice has many names: zira, roman cumin, kammun, knim, kmin, zera. The seasoning is obtained from the cumin plant - it is a short herb from the umbrella family. Seeds are added to the dishes, which are similar to caraway seeds, but in cumin they are darker and smaller in size. There are several types of this plant, but only two are used in cooking: yellow cumin (Persian) and black Kirminsky, which is also called cumin.
Cumin is a powerful antiseptic. Regular, but not excessive use of this seasoning helps to get rid of skin rashes (pimples and blackheads) and protect against swelling. It improves digestion, it is advised to use it for lactating women to increase the amount of milk.
To remove toxins from the body, it is recommended to drink a drink made from cumin, coriander and fennel seeds. For this, 1 tsp is enough. Pour all seasonings with 500 ml of boiling water and insist. This drink will help cleanse the body of harmful substances, improve digestion and lift your mood. And to improve memory and restore vision, you need to mix 1 tbsp. honey and 1 tsp. cumin and take this mixture daily.
But Zira also has contraindications. Dishes with this seasoning should not be consumed by people with severe diseases of the stomach and intestines (ulcers, gastritis with high acidity), as well as those who cannot tolerate spicy food. Do not overuse cumin as it can lead to lung problems.
Zira goes well with red and black peppers, turmeric, cinnamon, ground ginger, cloves, dried barberry and coriander. It is a part of many Indian spices, which are added to vegetable, legumes and meat dishes, potato soups.
To fully reveal the aroma of this seasoning, put it first in a preheated cauldron or frying pan, and then all the other ingredients. It is indispensable when preparing heavy meals, as it improves digestion and relieves the unpleasant signs of overeating.
For example, in the USA it is necessarily put in fajitos, tacos, chili con carne, in Greece - in hummus, and in Bulgaria - in sausage. Cumin is often found in marinades, but this seasoning gained its popularity thanks to the Uzbek pilaf. Cumin seeds are put into pickles, and ground grains are put into confectionery and baked goods.
To add the correct portion of this seasoning to the dish, you need to remember that there are 6 g of seeds in a teaspoon, and 15 g in a dining room.
