Ajgon Indian cumin. To prepare the healing mixture, you will need

), in which there is a spice common in the East called zira. As I already said, I am a beginner in cooking Vedic dishes, so I try to follow all the tips and recommendations thoroughly, and also carefully read the theoretical part before starting cooking.

However, in the case of zira, the theory turned out to be defective. Some time after the publication of recipes in LiveJournal, where I put an equal sign between zira, cumin and Indian cumin, they corrected me that these are three different spices. And I had to search again for information in cookbooks, although before that I specifically dealt with this spice, because I didn’t have it in my house before, and I just didn’t know what it was and how it looked. This is what I came up with as a result of further book-Internet research.

I'll start with a quote from Stalik Khankishiyev's book Kazan, Barbecue and Other Men's Pleasures. The book, of course, is far (or rather, directly opposite) from the principles Vedic cooking, but it was in it that I found the first detailed information by synonyms of zira. I think this information can be trusted, since it sounds from an oriental person who is familiar with various spices, including this one.

"Zira is a spice that grows in Central Asia, India and Iran. Outwardly, it is very similar to cumin, which often leads to confusion in many cookbooks, especially translated ones, where zira is called either cumin in English, or Indian cumin in German. Sometimes unfortunate translators, translating indian recipes, and completely omit the adjective "Indian" - it seems to them nothing, since we are talking about Indian cuisine, - and leave only "cumin" in the recipe.

Compilers compiling books about "a thousand and one recipes", of course, do not take this point into account, and as a result, many Asian recipes are walking around the world, where cumin is added to meat dishes. But for Indian meat (and not only) dishes in various mixtures spices are used mainly cumin, while cumin for the most part used in baking and vegetables European dishes. Needless to say, how different they are in taste and aroma?

Therefore, if you read Indian or just asian recipe with the participation of meat or chicken, then keep in mind that you should not use cumin, but cumin.

Total, title. accepted for this spice in India - "jeera", in England - cumin, in Germany - Indian cumin, and in Central Asia - zira. Let's and we will call it in the future - zira.

There are black and yellow zira. The latter comes to us from Iran and India, often in ground form, and is sold in any decent supermarket. Uzbek plov uses small black cumin, which grows wild in the mountains of Tajikistan and Kyrgyzstan. You can, of course, use Uzbek pilaf and Indian zira - large and clean, but it should be borne in mind that these two types of zira differ in taste and aroma in the same way that, say, apples of the Jonathan and Antonovka varieties can differ.

Recently, a new channel "Kitchen TV" appeared on my cable television. On this channel, among other interesting stories, there are two programs dedicated to Indian cuisine. One of them is led by an Indian woman, from which I assume that she is well acquainted with the cuisine of her people. The second transmission is hosted by a European who visits various Indian chefs to learn their cooking skills. Indian dishes, respectively, and here the recipes belong to the original Indians.

So... When translating these programs into Russian, exactly what Stalik Khankishiev wrote about happens: in all recipes (be they meat, fish, vegetable, vegetarian, Vedic, etc.) cumin is used! There is no talk of any zira, cumin or Indian cumin. From which I conclude that the mistake with the name is quite common.

You can see the difference between ordinary cumin and cumin for yourself: both are sold everywhere. Bite one grain and immediately another, fry a teaspoon of some seeds and others in the next frying pan. Indeed, both taste and aroma are different.

Therefore, the first conclusion that I made: there is Indian cumin, and there is non-Indian. The conclusion may be ridiculous, but for those who did not ask the question of comparison, it is very important and necessary. Because spoiling a dish with the wrong spice is very easy, especially since not everyone likes ordinary cumin because of the very peculiar taste(I have a son, for example, he doesn’t even eat bread with cumin if you have to buy it for lack of another).

Being sure that zira, cumin and Indian cumin are the same spice, I decided to check it on the Internet. Because the book by S. Khankishiev is good, but after all, they corrected me that it different spices. The vast majority of sites confirmed the version that all three names are synonyms. But some sources still disputed this version.

For example,

information is given on the differences between these three spices. But the fact that common cumin should not be confused with Indian, I already understood before (without) this article. It remains to deal with cumin and zira. But unfortunately to get reliable information outside the East is almost impossible.

Therefore, I decided to go experimentally and check what the shops and markets in my city offer, and then compare appearance all spices found.

I bought this box in the largest and most expensive supermarket, which has almost everything:

I bought this bag on a regular inexpensive market in a stall with all kinds of spices:

I bought this bag in a specialized shop with Indian goods:

Here's what the three acquisitions look like in comparison:

I'm sorry that my camera is not strong enough to capture the details with the necessary quality, but in words I can add that the differences between these three versions of zira are only that in one bag
(from the market, the company "Pripravych", in the previous photo - the left spoon) the seeds were interspersed with green. In all other respects, I did not find any differences. The smell was also the same in all three cases.

For the purity of the experiment, I was not too lazy to go to my friend, who has zira from Syria in stock, brought by a familiar Syrian. I am also posting this photo:

By the way, pay attention to the names. The first and second photos show that my purchase was called zira, and in brackets - cumin. On the third photo, the inscription just corresponds to the quote from the book by S. Khankishiev - jerra (whole - means whole, not ground), and the second name is cumin. That is, all three sellers believe that zira and cumin are one and the same.

It is a pity that there was no information on the packages about where these seeds were grown and collected. It is only known that TRS is Great Britain, but Pripravych is Russia)))

Well, in order to finally dot the "i", I bought a bag of cumin. Firstly, it is called that, so it is difficult to confuse it with zira (if you understand the difference between Indian and ordinary cumin). Secondly, Caraway was written on the bag (and cumin in Latin is spelled Cuminum), which can also serve as a guide when buying in order to avoid mistakes at the time of purchasing spices.

This is what common cumin looks like:

When compared to zira, cumin has a more curved shape and a richer (more brown) color. And of course the scent is different.

This confusion with spices could also occur because they all belong to the umbrella family, that is, they have approximately the same appearance, but the smell cannot be confused.

In conclusion, I will give two quotes from books on Vedic cooking.

Yamuna Devi in ​​the book "Favorite dishes of Indian vegetarian cuisine"writes:
"Seeds of Indian cumin, known as jira or safed jira. This is an annual plant related to common cumin in the umbrella family Cumimum Cuminum. Jira has yellowish or grayish-brown seeds, elongated, slightly pointed and ribbed. Used for thousands of years in Vedic cooking as a spice , this cumin is still widely used in national cuisine Northern, Eastern, Western and Central India. As a rule, Indian cumin seeds - whole, ground or crushed - are always roasted, which reveals their strong and unusual flavor. pleasant aroma. They are fried without oil in a pan until they darken a few tones, and then coarsely ground. In this form, they serve as a good spicy addition to stewed vegetables, raitam, kachamberam, dala and rice. Ground cumin seeds do not store very long, so try to buy cumin good quality and in a small amount" .

Adiraja Das in Vedic culinary art"writes:
"Seeds of Indian cumin (cumin, azhgon or aiovan) (safed jira, sabut and pesa). White Indian cumin seeds - Cumimum Cuminum - important component in vegetable curry recipes, rice dishes, snacks and gave. Although ground cumin is sold in supermarkets, it is best to grind it yourself. If the recipe calls for toasted cumin, add right amount seeds to a preheated pan and roast them, shaking the pan occasionally, until they darken a little and begin to spread a specific aroma. If roasted ground cumin is required, grind already roasted seeds in an electric coffee grinder or mortar. In order for cumin seeds to impart their characteristic taste to food, they must be properly roasted. When preparing masala, they are one of the first to be put into the oil. Cumin seeds promote digestion and separate healing properties Kalinji seeds.

The seeds of black cumin (kala jira) - Cuminum Nigrum - are darker and smaller than white, have a more bitter taste and pungent smell. They do not require as long roasting as white cumin seeds.

We do not sell white cumin seeds used in Indian cooking (the book was published in 1993, since then the situation probably could have changed. - Comment by the author of the post). Devotees bring them from India or purchase them at the Bombay restaurant in Moscow. Many devotees, for lack of Indian, use regular cumin, although it has a completely different taste and cannot be considered an adequate substitute. Black cumin seeds are sold in the markets of Central Asia, where they are known as cumin.

These quotes made things a bit more complicated because I had two additional questions:
1) did I buy black or white zira?
2) is ajgon (aiowan) another synonym for zira?

But, I think, these questions can be left unanswered for the simple reason that the shops in my city sell one and only spice, the photos of which I showed you. As it is called in fact - it's hard to say. Yes, and it’s probably not necessary: ​​regardless of the name, I’m unlikely to be able to buy something else, so I’ll trust the manufacturers who equally call this spice zira or cumin.

Aromatic spices occupy one of the most honorable places in modern culinary. They help to make the taste of dishes unusual, saturating them with special notes. Azhgon also belongs to such universal seasonings. In our country, it is less popular than, for example, chili, black pepper, cinnamon or cumin, but still has a positive reputation.

Do not deprive yourself of pleasure and be sure to use this spice in cooking

What is azhgon?

Azhgon is an annual plant with a straight branching stem that produces seeds. The grains are colored green or dark brown, which will depend on their degree of maturity. In cooking, both seeds and leaves of this plant can be used. The latter have spicy aroma and pungent taste.

Indian cumin is cultivated in the Crimea, the countries of East and South Asia, as well as in Africa and Kyrgyzstan, from where it is exported to other countries. Azhgon is a high-yielding plant - from one hectare of crops it is possible to collect up to 12 centners of the product.

Impact on the body

Azhgon is not only fragrant spice, but also medicine. And, as always, the benefits of the plant will be contained in the composition. Seeds are rich:

• essential oils;
• thymol;
• y-terpinene;
• paraffin;
• n-cymene;
• carvacrol;
• pcimol;
• dipentene;
• petroselinic acid glycerides.

Also, these grains contain protein, vitamins, including A, B1, B2, B3 and C, and minerals: calcium, phosphorus and magnesium.

Beneficial features

Thanks to these substances, azhgon is able to show mass useful properties. Thymol is known for its antiseptic and antihelminthic effect. Even in ancient India, the plant was used for cholera and at the same time showed a fairly high efficiency. In addition, it is thymol that promotes wound healing and helps relieve inflammation.

On a note! Despite these useful qualities, azhgon still did not deserve a worthy place in traditional medicine and in medicinal purposes it is used extremely rarely and with extreme caution. This is due to the fact that the same thymol is able to show a rather powerful irritating effect.

Ajgon at correct application capable of:

• stimulate the digestive system;
• improve the functioning of the respiratory system;
• normalize the functions of the kidneys, liver, spleen;
• relieve intestinal spasms;
• show a choleretic effect;
• to tone the body;
• get rid of stomach cramps;
• stimulate the nervous system;
• get rid of gases;
• eliminate headache;
• enhance lactation;
• remove toxins from the body;
• increase appetite;
• help with children's flatulence;
• cure hemorrhoids;
• improve brain activity;
• strengthen and restore vision;
• drive away insomnia;
• relieve nausea and vomiting;
• cure colds, flu, asthma, laryngitis.

Application in cooking

Ajgon or Indian cumin is a versatile spice that has found its place in the field of cooking. And despite the rather specific taste qualities it can be used in the preparation of various dishes both basic and sweet. This seasoning is used in almost all world cuisines:

• Asians flavor dishes of vegetables and legumes with azhgon;
• the Egyptians add it to meat;
• residents of Central Asia season pilaf with it and add it to the dough when making traditional cakes;
• Turkmens prefer to put it in traditional sausage from horse meat and lamb.

This spice goes well with potatoes and fresh fruit, ideally plays in salads and even in jams. It can be used in almost all hot and first courses, flavored with it dairy products and bakery products.

In addition, azhgon is also used in the preparation of marinades. It is added when pickling cucumbers and cabbage, mushrooms and tomatoes. With the help of Indian cumin, you can give an unusual aroma. potato soups, stewed vegetables, as well as fish and meat casseroles.

Advice! In order for azhgon to be able to give the dish a richer flavor, it must first be fried in a dry hot frying pan. And if you add it to melted butter in this form, it will turn out incredible aromatic dressing for cereals.

And lastly, it is recommended to purchase whole azhgon seeds, which can be ground just before adding to any dish. This technique will allow you to maximize all the taste and aromatic qualities of the spice. It must be stored in a glass container under a lid in a dark, dry place.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Iowan fragrant in Latin - Trachyspermum ammi, sometimes it is also called Indian cumin or azhgon. It is an annual plant native to India. In this country, local residents grow it on their personal plots.

It also grows in North Africa, China, Iran, Afghanistan. In the wild, it is found in the mountainous regions of Hindustan. Currently, iovan is widely cultivated on fertile soils in the countries of South and Central Asia.

This herbaceous plant, With thin stem, upright and slightly branched. Some specimens reach a height of a meter or more, but on average their height does not exceed seventy centimeters.

The root system is represented by a long, spindle-shaped root, along the edges of which smaller offspring are located. Leaves Green colour with a slight gray tint, they are pinnately dissected in shape. The flowers of the plant are bisexual, small in size.

Flowers white or light purple, they are collected in small inflorescences in the form of umbrellas. The fruits are very small, small, reaching a length of only two millimeters, green in color. When germinating seeds, seedlings can be detected only after two weeks.

This plant is very thermophilic, it loves to grow in bright areas, so it can only be found in hot countries. It grows well on loose and fertile soils. But clayey earth or sand is in no way suitable for aiowana. Indian cumin begins to bloom in June, or early July, and the fruits ripen around the end of August or September.

After planting, it needs abundant watering, therefore, in the first days of growth, it is necessary to provide for the plant a large number of water. During flowering, it easily tolerates a slight drought, while the flowers do not fall off and do not wither.

How does a plant reproduce?

The plant propagates by seeds, which are recommended to be embedded in the soil since spring. As for the soil, it must be prepared before planting, for this purpose some fertilizers are used, for example, a small amount of ammonium sulfate or superphosphate is added.

Usually seeds are planted to a depth of no more than three centimeters, and on dry soils this distance increases. During germination, some unusual care is not required, it is enough just to weed and water the plant well so that it does not dry out.

Collection of raw materials

The maturation of the plant is rather uneven, therefore, before harvesting, about sixty percent of the seeds must ripen, only after that they begin to harvest raw materials. After that, it is dried for five days in a ventilated room, and then threshed.

After the seeds are obtained by threshing, they are stored in canvas or paper bags in warehouses, where the humidity should be no more than fifteen percent, otherwise, the raw material may simply rot and deteriorate. Leaves and stems do not disappear, they are used to prepare livestock feed.

The use of fragrant iovan

WITH medical purpose the seeds of the plant are used, from which they are obtained essential oil, more often it is colorless, but sometimes there is a slight brownish tint. But iovan greens are successfully used as a spice in Asian dishes.

It is worth noting salient feature essential oil - this is a rather strong aroma of thymol and a clearly present bitter aftertaste. It is due to this that the plant is very popular in medicine, for example, in dentistry. Usually the prepared tooth cavity is treated with this specific fluid.

There is an antiseptic treatment of the carious cavity and a slight analgesic effect is achieved, and all this is due to the presence of thymol, which ensures the manifestation of these properties.

Preparations that include thymol in their composition are widely used by ENT doctors, for example, such a liquid is used to irrigate cavities with sinusitis, this leads to inactivation of pathogenic microflora and improves regenerative processes.

Thymol preparations are effective in some helminthic invasions, for example, in trichuriasis and ankylostomiasis. In addition, fungal diseases, dysbacteriosis, and some other intestinal disorders can be treated.

In cooking, spices obtained from the seeds of the fragrant iovan are widely used. Due to the pronounced antibacterial activity, it becomes quite obvious that by adding such spices to some dishes, it is possible to slow down the processes of organic decomposition, and all thanks to the preservative effect of such seasonings.

For example, if you process meat products such special spices, then you can not worry and store such a dish even without a refrigerator, for about a week. These universal seasonings are loved by the peoples of Central Asia, it is customary to add them in small quantities to cold appetizers, soup, pilaf, and other delicious dishes.

It should be noted that such seasonings are used by Europeans, not so often, everything is connected with the sharp specific smell that this plant exudes, in some cases drowning out the aroma of even the main cooked product.

Conclusion

Fragrant Iowan is used in medical preparations due to the thymol included in it. So it is used with culinary purpose as a spice or natural preservative, mainly, of course, by Asian peoples. Its essential oil is valued by many.

These seeds, similar to celery seeds and striped like cumin, are used as a spice. They are sold whole when crushed, they acquire a rather strong and peculiar bouquet, like thyme. They can really be used... Culinary Dictionary

azhgon- Azhgon. azhgon (Trachyspermum ammi), a species of annual herbaceous plants of the genus Aiovan of the umbrella family, essential oil culture. It grows in the countries of the Mediterranean, Lesser and East Asia, India, in Central Asia. Grown in the same place, as well as in ... ... Agriculture. Big encyclopedic dictionary

A herbaceous plant of the genus Aiovan... Big Encyclopedic Dictionary

Exist., Number of synonyms: 1 aiwan (1) ASIS Synonym Dictionary. V.N. Trishin. 2013 ... Synonym dictionary

Iowan fragrant, Indian cumin (Trachyspermum copticum, Carum ajowan), an annual plant, belongs to the genus Iowan of the umbrella family. The stem is cylindrical, with longitudinal grooves, branched, height up to 70 120 cm. Root ... ... Great Soviet Encyclopedia

See article Iowan. * * * AZHGON AZHGON, a herbaceous plant of the genus Aiovan (see AYOVAN) ... encyclopedic Dictionary

AZHGON- (Trachyspermum ammi), a species of annual herbaceous primaries of the genus Aiovan, fam. umbrella, essential oil culture. Grows in the countries of the Mediterranean, M. and Vost. Asia, India, cf. Asia. Grown in the same place, as well as in Argentina; in the USSR in Kyrgyzstan. ... ... Agricultural Encyclopedic Dictionary

Ajgon or Indian cumin or coptic cuminis an annual herbaceous plant native to India.Introduced into culture long before our era.Currently not found in the wild. Now cultivated in Southeast Asia, Africa, Afghanistan, Iran. On the territory of the former union since 1935 in Kyrgyzstan and the foothills of the Crimea.

Azhgon greens, has a burning taste and aroma, it is used in cooking as spicy seasoning to food.azhgon seedsslightly bitter, with a pronounced spicy aroma.

Use azhgon crushed and fried in vegetable oil seeds.

In South India, azhgon is most often added to dough, in hot seasoning chutney, lentil dishes, put in a classic spice mixture- panch-phoron, Africans cook meat with it, and in Ethiopia, azhgon is included in classic mix- Berber. Azhgon is well known in Central Asia: in Turkmenistan it is added to fish and meat dishes, in Kyrgyzstan - in meat, sauces and marinades for meat, in Uzbekistan - in soups, salads, and sometimes in flour products.

Crushed azhgon is often used in the production of horsemeat and lamb sausages, cakes are baked with it, and pilaf is cooked. Azhgon greens are also used, which have a sharp, burning taste and pleasant aroma - for example, in soups and fillings for pies. Ajgon reveals its bouquet in meat, fish and vegetable dishes, in poultry and legume dishes.

Azhgon mixed with salt is sprinkled on raw meat, protecting it from spoilage, thanks to the pronounced antibacterial activity, it is possible to slow down the processes of organic decomposition.

Ajgon pairs well with cumin, coriander, fennel seeds, mint, nigella, black pepper, and asafoetida.

It is advisable to buy the seeds whole and warm them in a dry frying pan before use so that the aroma is fully revealed, and then grind them.

Azhgon bookmark rate 0.2 g per serving, and in sausages - 1 g per 1 kg of meat.

Store azhgon in closed glassware in a dark dry place. Azhgon seeds retain their properties for up to 7 years.

The chemical composition of azhgonincludes: essential oil, beta-carotene, choline, vitamins B1, B2, B5, B6, B9, C, E and PP, as well as potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.

For medical purposes, the seeds of the plant are used, from which the essential oil is obtained, it is a colorless or brown liquid with a sharp burning taste and strong smell. A significant amount of oil goes to the production of thymol. Thymol is widely known in medicine as an antiseptic and antihelminthic. Azhgon is widely used in the treatment of metabolism, appetite disorders, and in the treatment of wounds.

When used externally, the powder of azhgon fruits with honey removes bruises, freckles, and when applied internally, it treats lumbar pain. Azhgon helps from the accumulation of pus in the chest and restlessness of the heart, warms the stomach and liver, and eliminates nausea. With wine, azhgon is used as a diuretic, it removes stones, cleanses the kidneys and bladder helps with flatulence. Alcohol tincture azhgon fruit (1:10) is used as an antiseptic, anthelmintic, expectorant.

essential oil of ajon also used in the soap industry.