Cumin, known as Zeera in Hindi, has been used since ages not just in India but all over the world. Even 5000 years ago its health benefits and medicinal uses were well known. Even to this day, Cumin is used in Ayurvedic healing.
Cumin seeds are rich in iron and help stimulate the secretion of enzymes from the pancreas which help absorb nutrients in our system. One study proves that cumin boosts the power of liver’s ability to detoxify the body. This herb can help with digestive disorders, flatulence, diarrhea, nausea, morning sickness and indigestion. As a remedy for indigestion, boil one teaspoon of cumin into one cup of water, add black salt and drink slowly like tea. If you have soar throat, add a piece of fresh ginger to this mixture.
Cumin seeds can be used as whole or in ground form. They give a very distinct aroma to soups, curried and yogurt dishes. They are used in Indian, Nepalese, Pakistani, Middle Eastern, North African, Sri Lankan, Cuban, Mexican and some Chinese cuisine. Cumin is used in some Dutch cheese and French bread also.
Cumin has been used since ancient times. It has been established by the fact that in ancient Egyptian archaeological sites cumin has been found. Cumin was originally cultivated in Iran and Mediterranean countries. Ancient Greek and Romans also used cumin. Greek and Moroccans kept cumin at the dining table like we keep salt and pepper today.
During middle ages it was believed that if bride and groom kept cumin in their hand during the wedding ceremony, happy married life awaited them.
Cumin belongs to the Apiacae family and other plants of this family are parsley. They are oblong in shape and brown in color. The botanical name of cumin is Cuminum cyminum.
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