Magic spice zira, useful properties and contraindications. Zira - useful properties and contraindications

28.03.2018

Zira is loved by many not only because it is a seasoning for pilaf, but also because it has health benefits and almost no contraindications for use. Read on to find out what zira is, what it's also called, and why it deserves a spot on your spice shelf.

What is zira?

Zira is a condiment made from small dried gray-yellow oblong seeds with a strong characteristic aroma and spicy aftertaste.

Zira is widely used for its unique savory flavor and is one of the traditional condiments in North Africa, the Middle East, Western European, Indian, Cuban and northern Mexican cuisines.

Zira is also often found in spice blends, such as garam masala, curry powder, adobo, and baharat. Its brownish-yellow variety is most common, although black, green, and white zira are occasionally found.

What does zira seasoning look like - photo

general description

The name of the seasoning "zira" is used in different countries to refer to the seeds of two genera of plants of the same Umbelliferae family:

• Bunium (Bunium);
• Cumin.

Bunium, in turn, is divided into about 40 species.

Thus, the term "zira" combines several types of umbrella plants. They can be very variable in size, number of flowers, and shade of flowers and fruits.

For example, in Central Asia (from Iran to Kashmir), different types of bunium are called Iranian or Persian zira and black zira.

In the rest of India, cumin fruit is called cumin, and bunium is considered "black cashmere cumin". Not all varieties are allowed for sale on the world market due to unstable quality, and most of them are sold only in local markets.

So, zira is a small flowering annual plant belonging to the Umbelliferae family (lat. Umbelliferae), or Celery, or Celery (Apiaceae).

Its scientific name is Cumin cyminum. Zira is also called cumin, Roman cumin, cumin, cumin cumin, zera, cammun in a different way.

Today, zira is grown all over the world for its pleasantly aromatic seeds.

It usually grows from 10 to 30 cm in height, it has completely smooth stems that are highly branched from the base. The stems are thin and rather weak, which often leads to the fact that in large plants they grow in a horizontal position, lying on the ground.

The leaves are blue-green up to 7 cm long and the flowers are small white or light pink. The flowers are hermaphrodite (containing both male stamens and female stigmas) and are pollinated by insects.

Seeds are 4-5 mm dry fruits that split into halves when mature.

Cumin seeds are often confused with the large and slightly curved black cumin seeds (Nigella sativa).

How to get zira seasoning

The part of the cumin plant used as a seasoning is the seeds. Harvesting is still done by hand in many countries.

Shortly before fruit ripening, the plants are harvested, dried in the sun for 8-12 hours, then threshed. Then the garbage is sifted from the seeds and sent for storage and sale.

Today, India and Iran are the largest producers of this spice, but zira is also grown in China, Indonesia, Sri Lanka, Pakistan, Turkey, Morocco, Egypt, Sicily, Malta, Cyprus, southern parts of Russia, and Central and South America.

The chemical composition of zira

Jeera seeds contain many phytochemicals that have many beneficial properties.

Nutritional value of zira seeds (Cumin cyminum) per 100 g.

Name	Quantity	Percentage of the daily norm,%
Energy value (calorie content)	375 kcal	19
Carbohydrates	44.24 g	34
Protein	17.8 g	32
Fats	22.27 g	74
Dietary fiber (fiber)	10.5 g	26
folate	10 mcg	2,5
Niacin	4.58 mg	28,5
Pyridoxine	0.435 mg	33
Riboflavin	0.32 mg	24,5
Thiamine	0.628 mg	52
Vitamin A	1270 IU	42
Vitamin C	7.7 mg	13
Vitamin E	3.3 mg	22
Vitamin K	5.4 mcg	4,5
Sodium	1788 mg	38
Potassium	68 mg	11
Calcium	931 mg	93
Copper	0.877 mg	96
Iron	66.36 mg	829
Magnesium	366 mg	91
Manganese	3.3 mg	145
Phosphorus	499 mg	71
Zinc	4.8 mg	43,5
Beta Carotene	762 mcg	-
lutein-zeaxanthin	448 mcg

Physiological role

Seasoning zira is able to have such an effect on the body as:

• antioxidant;
• carminative;
• antimicrobial;
• antispasmodic;
• antifungal;
• anticancer;
• increasing lactation;
• antidiabetic;
• improving metabolism;
• restorative.

Health benefits of cumin seasoning

Zira contains health-promoting essential oils such as ziricaldehyde (4-isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazine, 2-ethoxy-3-isopropylpyrazine, and 2-methoxy-3-methylpyrazine.

The active substances in zira improve intestinal motility and help digestion by increasing the secretion of gastrointestinal juice (enzyme).

The spice is also rich in minerals such as iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. Copper and iron are needed by the body to produce red blood cells. Zinc is a cofactor for many enzymes that regulate the growth and development, digestion and synthesis of nucleic acids. Potassium is an important component of cells and body fluids that help control heart rate and blood pressure. The human body uses manganese as a cofactor for the important antioxidant enzyme superoxide dismutase.

This seasoning contains a very good amount of B vitamins such as thiamin, B-6, niacin, riboflavin and other vital antioxidants - vitamin E, A and C.

Zira is an excellent source of fiber necessary for normal digestion.

The seeds are also high in flavonoid phenolic antioxidants such as carotenes, zeaxanthin, and lutein.

Here are some of its useful properties:

• Zira improves digestion. It contains up to 6% essential oils with the main ingredient called ziricaldehyde, which increases the formation of digestive fluids - saliva, gastric juice, bile secretions and thus helps improve digestion.
• Zira relieves constipation. It stimulates intestinal peristalsis, that is, the movement with which stool is carried into the rectum and then excreted from the body. At the same time, it eliminates bloating and discomfort.
• Zira is an effective means for weight loss. Thanks to the above two beneficial properties, this seasoning works well in a complex of measures aimed at weight loss.
• Zira fights the fungus Candida albicans. Since it has a pronounced antifungal effect, it is very helpful in restoring the intestinal flora and fighting Candida albicans.
• Zira reduces the risk of cancer. A 2003 study found that subjects who consumed zira in their daily diet were much less likely to develop cervical or stomach cancer than subjects who did without it.
• Zira is good for bone health. When hormone levels drop in women during menopause, it worsens bone density. In 2008, Indian scientists proved that jeera extract is able to maintain bone density, as it normalizes estrogen levels.
• Zira stimulates lactation. Custard seeds are sometimes used to make a tea that increases breast milk production in breastfeeding women, much like fennel seeds (Foeniculum vulgare).
• Zira is useful for diabetes. Studies have shown that this spice has an anti-diabetic effect.

Despite the composition rich in nutrients, due to which zira has beneficial properties, it still has some contraindications for use.

Contraindications (harm) and possible side effects from zira

Cumin seeds are safe to eat as a condiment, that is, when it is added to food a little at a time. Too much can be harmful to health and cause:

• irritation of the gastrointestinal tract;
• stomach upset;
• ulcer.

The maximum dosage of zira taken as a dietary supplement is 300 to 600 mg per day.

Researchers have found evidence that it suppresses testosterone levels, which means that jeera reduces male fertility. It has been used as a miscarriage remedy in some cultures, so women who are pregnant or trying to get pregnant should be aware of this.

Individual reactions to the use of cumin may occur in people who are allergic to other species of the Apiaceae family (anise, caraway, carrot, celery, fennel and parsley).

In medicinal doses, zira is contraindicated during pregnancy and breastfeeding.

What is the smell and taste of zira

Zira has a strong sweet-spicy aroma and a slightly bitter taste with a slight spiciness. If it is heated in a dry frying pan before adding it to food, it acquires a mild nutty flavor.

Ground cumin has a very distinctive taste with earthy, nutty, spicy notes with slightly bitter undertones and a warm, penetrating aroma of lemon peel.

How to choose and where to buy zira

Zira is almost always in the seasoning department of supermarkets in large cities, as well as in specialized stores. It is sold both in the form of seeds and in the form of ground powder in packages. A good zira should exude a pleasant, delicious aroma when rubbed between your fingers.

Buy whole seeds instead of ground ones, as the powder is often adulterated with foreign impurities. Be sure to check the expiration date and the tightness of the packaging.

Be careful when choosing zira in exotic countries: due to the large number of varieties and confusion in names, there is a high probability of purchasing a low-quality spice.

It is often more profitable to buy zira seasoning in the international online store IHerb, where spices are sold by manufacturers with a worldwide reputation and guaranteed quality.

How and how much to store zira

Whole cumin seeds are stored in a cool, dry, dark place in airtight containers for several months. If necessary, the right amount is ground using a hand mill or a mortar and pestle.

If you do not often add cumin to your food, you can store the seasoning in the freezer for a long time so that it does not lose flavor.

Ground zira is best kept in the refrigerator in a hermetically sealed jar and used as early as possible, as the powder quickly loses its taste and aroma - in just a couple of months.

The use of zira in cooking

You can get more taste and aroma from zira if, before adding to the dish, the seeds are lightly fried in a frying pan without oil over medium heat. When cumin seeds are exposed to high temperatures, they release compounds called pyrazines, which provide a richer flavor to the dish.

Since zira has a pronounced taste, add it in a small amount:

• For soups and stews - ½ tsp. seeds per liter.
• For fillings and minced meat - ½ tsp. ground fruits per 1 kg.

Zira goes well with other herbs and spices, successfully combined with bay leaf, cardamom, chili, cinnamon, cloves, garlic, ginger and nutmeg.

One teaspoon of whole cumin seeds equals about ¾ tsp. ground.

Where to add zira seasoning

Zira is the main spice in Indian and Middle Eastern cooking, its use is to flavor most meat dishes, as well as some types of fish.

It brings out the flavor well when used with legumes, savory pastries, cabbage, spicy cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut, and pumpkin.

Zira goes well with allspice, anise seeds, yellow and brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric.

Here are a few ideas for where to add the cumin seasoning, whole or ground:

• Add it to marinade for meat and poultry.
• Use for barbecue and barbecue sauces.
• Do not forget to add zira when cooking pilaf along with barberry and turmeric.
• Can be used in bun or bread dough.
• Sprinkle cumin over the omelet mixture.
• Saute with onions and add to lentils for flavor.
• Mix with olive oil and pour over vegetable dish.
• Add cumin to rice or couscous for an exotic flavor.
• Add it to spicy soups or sauces.
• Use in curries and chili.
• Stew lamb or pork stew with zira.
• Use in pickles and when pickling vegetables for the winter. Zira goes well with zucchini and eggplant.
• It goes well with fried potatoes.

How to fry and grind cumin

When heated, zira fully reveals all the shades of aroma. Here's how to best prepare it for adding to meals:

1. Heat a small, heavy, dry skillet over medium heat.
2. Put the cumin seeds in it and stir very often for 3-4 minutes.
3. The seeds will become darker and begin to exude an appetizing aroma.
4. Remove from the stove and transfer the cumin to a plate to cool.
5. Then grind it in a coffee grinder (it should be for spices only).

Ground zira is not fried, as it sticks to the pan and burns very easily.

Recipe for Uzbek pilaf with zira and barberry - video

How to cook Indian dish "zeera rice" (rice with cumin)

Cook the Indian favorite flavored dish zira rice, aka rice with cumin.

Ingredients;

• basmati rice (or jasmine rice) - 1 cup;
• butter - 50 grams;
• zira - ½ teaspoon;
• salt - a pinch;
• boiling water - 2 cups.

How to cook:

1. Melt the butter in a heavy bottomed saucepan. If there is ghee, then cook the dish on it.
2. Pour zira (cumin) into the heated oil.
3. Fry the cumin until light brown. Rinse the rice well under running water.
4. Pour rice into hot oil, salt and mix. Fry the rice for 5-7 minutes.
5. Then pour in hot water and stir the zira rice. After boiling, cover the pan with a lid, reduce the heat to a minimum and cook the cumin rice until the water has evaporated.
6. Turn off the gas and let the dish brew for 10-15 minutes.

Fragrant and tasty dish from distant India is ready. Zira rice is a self-sufficient dish and you can eat it just like that, without any additives.

How to replace zira in a recipe

When a recipe calls for cumin and you don't have it on hand, use one of the following substitutes instead:

• Cumin. It belongs to the same Celery family and is similar in both appearance and taste, although it is stronger and more spicy. To replace the zira, first put half of the amount indicated in the recipe, and then focus on your taste. This substitute will not change the color of the dish.
• ground coriander- another member of the same family and another alternative, although it will change the taste of the finished dish. Start with half the required amount. You can add a little chili powder to give the spiciness that coriander lacks to replace the taste of cumin.
and nutmeg, which create a complex aroma that is both sweet, citrus and spicy. The color is very similar to zira, so this seasoning will not change the appearance of the dish. Also reduce the indicated amount by half to start.
• Curry powder. The ingredients in this seasoning vary, but cumin always figures heavily. A typical curry powder also includes coriander, turmeric, ginger, mustard, fenugreek, black pepper, and cinnamon. They add an earthy, sweet and spicy flavor to any dish. If you decide that this substitute is the best, then be aware that it will change color a little, since turmeric is bright yellow. Likewise, take half of what is required and adjust the amount to taste.

So, today on the site you learned all the details about what zira seasoning is, why it is needed in cooking and why it is useful, and also received important information about its beneficial properties and contraindications for use as a medicine.

Since ancient times, spices have been used not only to give dishes brighter and richer taste characteristics, but also to treat various ailments. One of these spices is zira, or cumin, which has a sweet-spicy taste and pleasant aroma. Why use cumin and how it is useful, let's look at it.

Botanical description

Zira is a one-, two-year-old herbaceous culture from the Umbelliferae family. The homeland of the plant is considered to be Central Asia, in whose countries the seasoning was called Indian cumin. Zira grows one to two years. The first crop is harvested three months after planting.

The culture has a grayish-green stem with thinly dissected leaves. The seeds have an oblong, spindle-shaped shape up to 6-7 mm long, they are distinguished by a fresh aroma and a slightly bitter, burning taste with perceptible nutty notes. Seed color can vary from mustard to dark brown.

Did you know? Cumin is often confused with cumin. Indeed, outwardly the spices are similar, however, cumin has a more delicate aroma, it is distinguished by larger and wider seeds. Having compared two spices with your own eyes, you will never confuse them.

Spice in her homeland is almost never used on its own. It works great paired with other spices like pepper, turmeric, etc.

The nutritional value

Cumin contains a large number of active substances that have a beneficial effect on the human body. Its nutritional value per 100 g is represented by:

• proteins - 17.81 g;
• fats - 22.27 g;
• carbohydrates - 44.24 g.

The spice is considered an independent vitamin and mineral complex, which includes:

In addition, the fruits of zira contain essential oils, resins and gums, which give it spicy shades and a delicate taste. The plant is rich in omega-3 and omega-6 fatty acids, palm, stearic, lauric saturated acids and monounsaturated acids such as oleic, palmitoleic, gadoleic.

calories

The spice is quite high-calorie, 375 kcal per 100 g of seeds. But since they don’t use it with “spoons”, it is hardly possible to gain extra pounds from only one spice.

Collection and storage

The collection of zira seeds begins after they are fully ripe, when they turn brown.
Cut inflorescences are folded into bunches, dried well by the traditional method, then crushed. Raw materials are stored in a dark, dry place using cloth bags, paper bags or airtight containers.

Plant greens are harvested before flowering in the first year of vegetation. Dry the greens in the usual way and store in an airtight container.

Useful properties of cumin

The high medicinal properties of cumin are due to its rich vitamin and mineral composition. It has a positive effect on the functioning of the nervous system, strengthens the immune system, speeds up metabolic processes, improves brain activity, and helps cleanse the body.

In folk medicine, zira seeds are used for:

Also, cumin is widely known as an aphrodisiac that can normalize the reproductive function of the genital organs, increase potency and libido.

Video: useful properties of cumin

In addition, the use of seasoning can reduce pain during menstruation, prevent bleeding, and stimulate milk production during lactation.

Harm

In some cases, Indian spice can be harmful. It can not be used for individual intolerance, a tendency to allergies.

Cumin abuse can cause:

• jumps in blood pressure - there are headaches, dizziness, nausea;
• frequent urge to go to the toilet, which manifests itself due to the diuretic action of the spice;
• deterioration of the brain - the supply of oxygen to the brain cells decreases, the work of the nervous system is disrupted.

Also, with uncontrolled consumption of spices, apathy, depression, redness of the eyes, fainting, depletion of the immune system up to the onset of toxic shock can be observed.

Important! It is forbidden to consume soggy cumin seeds, as they can cause severe poisoning. Before including seasoning in the diet, you should consult your doctor.

It is better to refrain from using spices for small children under three years old.

Contraindications

Not without zira and contraindications. Like other foods, it can cause allergic reactions and digestive problems when consumed in excess.

• increased acidity of the stomach, as it can provoke heartburn, pain in the intestines, cause constipation or diarrhea;
• ulcers of the stomach and duodenum, exacerbation of gastritis. Cumin can cause bloating, weight loss, intoxication of the body, lead to bleeding, vomiting, depression;
• diabetes mellitus, because it contains components that increase blood sugar levels.

Uses of cumin

The rich aroma, unusual spicy taste and beneficial properties made it possible to use cumin in various fields: cosmetology, cooking, traditional medicine, etc.

In cooking

In cooking, zira is used as a seasoning for various dishes. It is impossible to imagine oriental cuisine without this spice. Its bitter-burning taste harmonizes especially well with meat, fish, vegetable side dishes, and first courses.

Indian cumin is often added to pastries, sausages, European cheeses. Cumin seeds help to facilitate digestion, so it is paired with hard-to-digest foods, such as legumes.

Important! In order for zira to reveal all its aromatic and taste qualities, it is fried a little before adding.

One of the best dishes that reveals the properties of cumin is a refreshing Egyptian salad, which is in perfect harmony with meat or fish.

To prepare it, you will need the following ingredients:

• feta cheese - 300 g;
• medium-sized fresh cucumber - 1 pc.;
• medium-sized onion - 1 pc.;
• lemon - 1 pc.;
• olive oil - 2 tsp;
• greens: parsley, dill - in a small bunch;
• pepper - to taste;
• mint - 2 tbsp. l.;
• zira - ½ tsp

Salad preparation technique:

1. Soften the cheese with a fork, add ½ lemon juice obtained from one lemon, oil, pepper.
2. Onion and cucumber are cut into small cubes, mint and herbs are chopped.
3. All ingredients are mixed, spices are added. Zira is rubbed with hands before use.

One of the best combinations is rice with cumin. Magic seasoning makes the grits unusual, enriches its taste.

To prepare spicy rice take:

• rice (steamed or basmati) - 300 g;
• small onion - 1 pc.;
• water or broth - 0.5 l;
• vegetable oil - 3 tbsp. l.;
• zira - 1 tsp;
• spices: salt and pepper - to taste.

Cooking method:

1. In a heavy-bottomed saucepan, fry the diced onion in oil.
2. After 5-7 minutes, spices are added to the onion: pepper, salt and cumin.
3. After one minute, pour in well-washed rice, mix thoroughly so that each grain of rice is in oil.
4. Pour water or broth, bring to a boil, reduce the heat, cover the container with a lid and simmer the rice until it is ready.

This dish is served with meat or chicken.

Video: cumin bread sticks recipe

In medicine

The healing properties of zira were familiar to healers in ancient times. Today, seasoning treatment is no less relevant, because it helps to improve brain activity, normalize digestion, improve memory, maintain the normal functioning of the cardiovascular and nervous systems, prevent the formation of blood clots, etc.

• To normalize digestion and from bloating, use the following recipe: 1 tsp. zira pour 200 ml of hot water, insist 30 minutes, filter. Take an infusion before meals, 150 ml 3 times a day.

• The following recipe will help improve memory, stimulate brain function, and relieve insomnia: 0.5 tsp. spices are mixed with 250 ml of warm milk. Take a drink daily before bed.

• To enhance lactation in nursing mothers, it is recommended to use the following drink: 1 tsp. zira is mixed with 2 tsp. sugar, pour 2 cups of hot milk and boil for 5 minutes. Drink a decoction 3 times a day, dividing the dosage into three doses.

• A mixture of roasted seasoning seeds and salt is used to lightly massage the gums. This allows you to strengthen your teeth and reduce their bleeding.

In cosmetology

For cosmetic purposes, seasoning is used to treat rashes, acne, wounds, eczema, boils, etc. Cumin oil has an antiseptic, antifungal, rejuvenating effect, fights against premature skin aging. It has an amazing effect on hair loss and brittleness.

• To strengthen and shine the hair, prepare a mask: cumin oil 1 tsp. mixed with castor and burdock oil in a ratio of 1:1:1. Two raw yolks and 2 drops of lemon essential oil are added to the mixture of oils. The product is rubbed into the roots, and then distributed along the entire length of the hair. Withstand 30-40 minutes, wash your hair in the traditional way.

A mask will help heal wounds, cure acne and inflammation: 2 drops of zira oil are mixed with any base oil (almond, olive), add a pinch of ginger and 2 drops of ginger oil. The mixture is well mixed, applied to problem areas, gently rubbed.

Zira has gained well-deserved popularity among representatives of Asian peoples for its sharp but pleasant nutty smell and spicy taste with a slight bitterness. Now it is so in demand that it is considered the queen of oriental spices, it is very often used in cooking and cosmetology because of the qualities of its essential oil.

But people from the West rarely see this spice and know little about it. And this plant, in addition to the characteristic taste and smell, also has a number of useful properties that will have a beneficial effect in healing, help to cope with problems of the skin and the gastrointestinal tract. But it is worth remembering a number of contraindications, because the presence of advantages always provides for disadvantages, which are important to remember if you are interested in zira.

Show all

general characteristics

The plant zira or cumin is one of the most popular spices in the East, which is the dried seeds of a plant of the genus Cumin of the Umbelliferae family. It looks like the more famous cumin in Europe, with which cumin is often confused, but the cumin seeds are larger in size and their color is lighter, and the aroma is strong and pungent.

The plant itself is low, with regular leaves, the lower ones are dissected into small segments. The flowers are white or red, connected in double umbrellas, like dill. When ripe, the fruits of zira crumble to the ground, so they are harvested in a somewhat unripe state.

Today, cumin grows everywhere, but is most common in Iran, Afghanistan, which are considered the birthplace of this plant, Southeast Asia, North Africa and Latin America. In India, it is grown in the garden along with other common crops.

There are several varieties of jeera that have slight differences in smell and taste, and also require a different approach to application:

• White cumin or Persian cumin is the most famous and widespread in Europe. The seeds are fragrant, have a taste similar to a nut, with a slight bitterness, the aroma is bright, pungent. Requires long roasting before eating.
• Black cumin or Kirman zira differs from other species in smaller and darker seeds. The taste is more bitter, and the aroma is sharper than that of white zira. Roasting before use requires less time.
• Bynum Persian, the rarest type of zira, is common in Tajikistan. In Russia, it is also included in the list of plants that contain potent, narcotic or poisonous substances.

The popularity of zira even became the basis for the names of some geographical objects. The island of Comino in the Maltese archipelago is named after this spice. Almost all of its territory is one large cumin plantation.



Application

A number of properties characteristic of any spice have led to the use of this plant in various fields. The spicy aroma and taste have led to the use of cumin in cooking, especially oriental.

And the mineral-rich composition became the basis for various decoctions and tinctures from cumin in the treatment of diseases in folk medicine. The essential oils contained in this spice are used in cosmetology and perfumery.



Useful properties and traditional medicine

The chemical composition of cumin determined the presence of various properties of this plant, which have a very beneficial effect on the human body. Zira seeds contain up to 4% essential oil, cumic and perilla-aldehyde, thymol, cumic alcohol, dipentene, which makes this plant a tonic, antiseptic, purifying and diuretic. Zira helps in the treatment of diseases of many body systems, and will also be an excellent tool for prevention.

What does it affect	What impact does	How to apply
The cardiovascular system	Cumin stabilizes the work of the heart and blood vessels, prevents the formation of cavities and blood clots	Take 2 teaspoons of zira per 200 ml of water, keep in a water bath, leave for about an hour, filter. Taken 100 ml three times a day
Gastrointestinal tract	Improves the functioning of the system, speeds up digestion, stimulates appetite, helps to remove toxins, toxins, undigested pieces of food, helps to cope with nausea, bloating, treats children's flatulence, has a safe laxative and choleretic effect	For digestion, medicinal tea is used, which is recommended to be consumed about 3-4 times a day. For him, take one teaspoon of cumin, fennel, coriander and two cups of hot water.
kidneys	Stabilizes the kidneys	For prevention, they drink thick tea from 2 teaspoons of zira seed powder and 200 ml of hot water. Insist 10-15 minutes, drink a cup before meals
Spleen	Promotes resorption of tumors of the spleen	Apply a mixture of cumin and olive oil
Brain activity, vision	Stimulates brain activity, prevents vision loss	Mix 1 teaspoon of cumin and honey, take three times a day
Respiratory system	Helps to remove phlegm in case of bronchitis or severe cough	Insist 2 teaspoons of zira per 200 ml of water in a water bath, cool, filter. It is recommended to take a cup three times a day until complete recovery.
Nervous system	Has a calming effect	Standard tincture, taken three times a day
Memory problems, sleep problems	Helps in the treatment of amnesia and insomnia, becomes an effective remedy for calming newborns who cry at night for no apparent reason	Before going to bed, it is recommended to pour half a teaspoon of cumin with a glass of warm milk, add a spoonful of honey and drink
Inflammatory processes	Relieves inflammation, soothes pain in rheumatism, arthritis, neuralgic diseases	Prepare a paste from half a glass of cumin seeds, 200 g of olive and 100 anise oils. The paste is warmed up and sore spots are treated with it.
Skin diseases	Due to its disinfecting properties, it is used to remove acne, various rashes, and helps to dissolve tumors.	Paste from the previous case
Breastfeeding mother's body	Increases milk supply	There are two options for using cumin in this case: take it mixed with sugar in equal amounts, or make a decoction in milk or water.
Sexual function in men	Stimulates sexual activity	Tincture: 1 cup of ground cumin seeds, chopped ginger, half a cup of anise is poured with a liter of alcohol and infused in a sealed vessel for 7 days. Take three times a day, 25 ml

The antiseptic and healing properties of zira have led to its frequent use in the past in the healing of large or infected wounds. At the same time, the fruits of cumin were used in a way very far from medicine. The seeds were cleaned and placed directly into the wound, which contributed to quick and safe healing.



cooking

Zira is exceptionally popular in Eastern and Asian cuisine, it is part of various sets of spices, and is often used in the preparation of various Mexican dishes. Much less is known about it in European countries.

The main property of cumin, which determines its popularity as a spice, is a sharp, slightly nutty smell, which is enhanced by grinding or frying. Therefore, both whole, roasted cumin seeds and powdered spices are used.



Whole seeds are an indispensable addition to the flavor of the famous oriental pilaf, and grated fruits are actively used by the Turkic peoples as a seasoning for meat. In India, zira is often added to vegetable dishes, it is part of the garam masala spicy mixture, and it is also included in the well-known curry mixture. Cumin is an essential component of the Mexican Chili sauce.

In Kyrgyzstan, this spice is often seasoned with meat cooked with vegetables, added to roasts, various sauces and marinades. In Tajikistan and Uzbekistan, zira has almost the greatest recognition: it is used in the preparation of soups, hot dishes and cold appetizers, used to add flavor to pastries, and added to salads.

Cumin or cumin is a spice with a light nutty flavor, rich in macronutrients and essential oils. A unique spice is used in cosmetology and alternative medicine, added to pastries, meat, drinks, dairy products and marinades. There is even something mystical in kmine - it is not for nothing that in some places in the East, newlyweds do not part with its seeds on their wedding day so that the marriage is happy. A seasoning with an original spicy taste will make boring dishes gourmet and help avoid health problems if you know how to choose, store and apply it correctly.

What is zira

The one-biennial plant zira is a close relative of coriander, anise and dill, as can be seen from the inflorescences that gather in characteristic umbrellas. It reaches a height of about 30 cm, has thin thread-like leaves, bright red or snow-white flowers. Cumin seeds are large, oblong, have a strong aroma and taste, quickly fall off after ripening. Central Asia is considered the birthplace of the famous Indian spice, but today it is cultivated in neighboring Southeast and Central Asia, North Africa, Iran, Latin America and the Mediterranean.

Composition and calories

The energy value of zira is 375 kcal per 100 g of product, but even athletes who monitor weight and carbohydrate intake should not be afraid of the spice's high calorie content. About 15 g of seasoning is placed in a tablespoon, and only 6 in a teaspoon. Kmin mainly consists of water and dietary fiber, which improve the intestinal microflora and lower cholesterol levels. "Roman cumin" contains macronutrients necessary for the normal functioning of the body - calcium, magnesium, iron, potassium, sodium, phosphorus, zinc.

Beneficial features

Cumin is an oriental spice, a godsend for gourmets and a storehouse of all kinds of macronutrients. The properties and benefits of this spice are even mentioned in the works of Hippocrates. The use of zira seeds is recommended for problems with digestion, the nervous or cardiovascular system, and the respiratory tract. The spice is also added to food for overweight, nausea during pregnancy, diabetes, and is prescribed for the prevention of cancer. Indian seasoning enriches the taste and aroma of any dish, has a beneficial effect on well-being, appearance, human health:

• Reduces the risk of a heart attack.
• It has a calming effect on the nervous system. Recommended for insomnia, chronic fatigue, apathy, nervous exhaustion, stress.
• Has a diuretic effect.
• Improves eyesight.
• Stimulates the work of the brain.
• It has a tonic effect, antioxidant and deodorizing properties.
• It is prescribed for anemia or anemia, it has a positive effect on the state of the blood.
• Is an aphrodisiac.
• Prevents the formation of blood clots.
• Normalizes appetite, improves digestion, metabolism.
• Reduces headaches.

Regardless of the variety, cumin seeds look like cumin, but have a different aroma and taste that is enhanced by roasting or rubbing in warm hands. They are straight or slightly arched, have longitudinal ribs, up to 5 mm long. Kmin is introduced into the diet with a predisposition to the formation of cancerous tumors due to heredity or working conditions. It is desirable to grind this spice into powder immediately before adding it to the dish or making lotions for wounds, compresses, and other preparations for external use.

Varieties

Each of the varieties of zira has a special taste, color, smell. Persian cumin are large seeds with a yellow-greenish tint, they are fried before being added to the dish. Dark kirman kmin does not need heat treatment, it is small, with a sharp aroma, concentrated taste. Less common are Syrian and Nabataean, these spices are bought in places of collection, as a souvenir from an exotic corner of the planet. Bunium spice is famous, but rarely found due to its narcotic properties.

Application

Kmin is recognized not only in non-traditional, but also in official medicine, which treats all kinds of herbs and roots with great distrust. For example, in dentistry, the substance contained in its seeds, thymol, is used. An exceptionally useful spice is used in cosmetology, cooking, home first aid kit. The spice is added to food as a secret ingredient in signature dishes to improve their taste and aroma. Zira is health, beauty, pleasure from food, but it is important to know how to properly apply a unique seasoning:

• By adding two teaspoons of spice to a glass of boiling water, a drink is prepared with a mild laxative, diuretic effect. A decoction of the seeds will help people who are on a strict diet, forced to give up certain foods and because of this they have problems with the stool.
• Black cumin is added to hot drinks to relieve pelvic inflammatory disease that occurs in parturient women.
• A weak decoction with an unobtrusive aroma of spices is given to children with colic.
• Cumin seeds are added to kefir, fermented baked milk, koumiss, other fermented milk products, drinks and dishes in order not only to give an interesting taste and aroma of spices, but also to avoid bloating.
• Crushed zira seeds are applied to cuts, abrasions, and other injuries. Due to the healing, soothing effect, the seasoning helps to restore tissues.
• Masks, viscous gruels based on spices are applied to the skin to whiten, remove age spots, freckles.
• When used externally, the seasoning helps fight acne, rashes. Crushed seeds soothe enlarged pores, normalize secretion, and prevent excessive sebum secretion.
• The spice is mixed with olive oil, added to the diet for problems with the spleen, prescribed for the prevention of kidney disease.
• A decoction of low concentration is recommended for women during lactation - when breastfeeding. The water is boiled, mixed with ground seasoning, taken to increase the production of breast milk. Another recipe is to grind a teaspoon of seeds, add the same amount of granulated sugar to the mass. The spice does not affect the taste of milk, the child will not refuse the breast.
• Zira seed masks eliminate dandruff, improve blood circulation in the scalp, and stimulate hair growth.
• Seasoning is added to dishes from beans, potatoes, beans to reduce fermentation and improve taste and aroma. Tincture of spices eliminates bloating, diarrhea, flatulence, removes gases, prevents vomiting, nausea.
• Zira seed oil is rubbed into the skin to increase the elasticity of the breast, the effect is enhanced with a regular contrast shower.
• The crushed seeds are mixed with honey and taken to improve memory. Proportions - a teaspoon of seasoning to a tablespoon of honey.
• Kmin helps in the treatment of bronchitis, severe cough with sputum.
• Daily rinsing of the mouth with a decoction of seeds eliminates bad breath from the mouth. The tincture has a delicate taste, aroma of spices, does not cause heartburn.

Where to add seasoning

Zira is not one of the universal seasonings, as it has an original, independent taste. Cumin is used in the preparation of Mexican snacks - mole, chicken wings, quinoa, burritos, chili con carne, quesadillas, fajitas. But a quick spicy meal, a spicy marinade for meat or a quick sauce is far from the limit. Seasoning is added to traditional dishes of many cuisines of the world, for example, sujuk sausage, Greek dolmades, hummus. The list of dishes to which cumin seeds are added for flavor is huge and is regularly updated with new recipes:

• Crushed cumin seeds give a light nutty taste and aroma of spices to minced meat for homemade sausages, chopped cutlets, smoked sausages. Seasoning is added to the marinade for barbecue, barbecue.
• Classic pilaf with lamb and many other oriental dishes are necessarily prepared with the addition of cumin. Kmin is added to stew, khinkali, eggplant moussaka, steamed manty, kebab, and other well-known dishes, the taste and aroma of which largely depends on spices.
• Ground seeds are included in chaman, a traditional spice for Armenian dishes with oriental spices.
• Ryazhenka, fresh cottage cheese, any fermented milk products or dishes with cumin are a light but nutritious snack, an alternative to dry food, fast food. Sprinkle the ground seeds on soft cheese sandwiches.
• Freshly squeezed or store-bought tomato juice with salt, cilantro, cumin seeds and other spices has a refreshing taste and quickly quenches thirst. The spice is added to compote to give the drink a warming aroma of oriental spices.
• A pinch of ground cumin will harmoniously complement any gravy, give it a unique taste, regardless of the main ingredients and other spices.
• Crushed cumin seeds are added to seafood. It goes well with shrimp, squid, fried fish.
• The seasoning is in demand among vegetarians who want to diversify the taste and aroma of dishes from potatoes, rice, lentils, chickpeas with spices. Before cooking vegetable dishes, cumin seeds are added to the heated oil for frying.
• Sour cream mixed with ground cumin seeds is a quick sauce that can be used to season your favorite salad. It is recommended to add it to first courses instead of fatty mayonnaise.
• For a richer taste of spices, a mixture of garlic, cumin, coriander is added to soups.
• Baking with this seasoning has a more refined taste. Whole fruits can be used to sprinkle homemade bread, savory buns, flat cakes.
• Cumin seeds will give an original taste and aroma of spices to homemade preparations. They are added to the marinade for preserving or pickling tomatoes, cucumbers, cabbage, mushrooms.
• Zira spice is indispensable in the preparation of many dishes of Latin American cuisine. Seasoning is added whole seeds or in the form of a powder, used to enhance the taste of such exotic dishes as enchiladas, kitchari, lamb kufta, palak paneer.

What spices goes with

Zira seasoning has a strong, memorable taste, so it is important to combine it with the right spices to complement the rich palette of flavors. The ideal company for cumin is oregano, hot pepper, barberry, saffron, thyme, fennel, dill. The spice is part of such popular mixtures as curry, turukma, chutney, garam masala. Zira, cloves, cardamom and a little nutmeg are added to sweet pastries and other flour dishes. Cumin goes well with spices with which it has a similar taste - coriander, cumin.

How to replace zira

There are times when the right seasoning is not at hand, but you should not despair or make adjustments to your favorite recipe because of this. Zira can always be replaced by its "twin brother" - cumin, which has a similar taste and almost the same rich aroma. If necessary, a mixture of chili and coriander, dill, anise can be added to the dish, but then it will no longer acquire a subtle nutty flavor, which the original spice is famous for. Therefore, it is better to stock up on spices for future use and store the seeds in airtight glassware, for example, miniature baby food jars.

The spice zira, which is considered almost the queen of oriental spices and the favorite seasoning of the Egyptian pharaohs, is not so often found on our table. Many housewives treat her with caution and do not dare to add something other than salt or black pepper to the daily diet. The seeds of cumin have bitterness, sharpness, a sweetish aroma, taste and spice of nutmeg are guessed, therefore, with the right dosage, this spice will make dishes varied. The main thing is to know a few secrets that will help reveal the taste of seasoning and improve the process of assimilation of food:

1. White cumin is fried before being added to the dish. The pan must be dry because the cumin seeds already contain oils. Spices are heated not until the color changes, but until the aroma appears.
2. Zira is better to grind just before serving or adding to the dish.
3. It is undesirable to store ground cumin for more than a month, even in sealed glass containers for spices.
4. Whole seeds can be stored for about a year, but not more, otherwise bitterness will appear, and the spice aroma will disappear along with the essential oils. The main condition is the absence of direct sunlight, access to moisture and oxygen.
5. The oil is heated with roasted cumin seeds and used for sautéing vegetables. Thanks to this, zucchini, carrots, onions for stews, ajapsandal or other dishes instantly absorb the aromas of spices.

How to choose a quality seasoning

Before you add cumin to your favorite dish or drink, you need to choose the right spice. Only in this way will the cumin seeds give off all the taste and aroma, give the meal an oriental mood. Seasoning can be bought both in the nearest store and in the market. In the latter case, it is important to trust a trusted spice dealer and make sure that during storage all the conditions of humidity and the commercial proximity of cumin with other spices were observed. There are several simple tricks and generally accepted rules that will help you choose a quality product:

1. It is important to pay attention to the date of manufacture of spices - during long-term storage, black cumin becomes rancid, acquires an unpleasant aroma. This is due to the release of cumin oil, which quickly deteriorates and can interrupt the taste of the dish.
2. Store packaging of spices should be airtight. If there are gaps in the seasoning, insects can start (bugs easily adapt to life even in a loosely closed container with ground red pepper and other hot spices).
3. Spices that are offered on the market by weight must be whole, without debris, impurities, herbs, seeds with foreign flavors.
4. You can not buy spices, which emanates a repulsive, musty smell of dampness.
5. The partition between adjacent spices must be tight to prevent accidental mixing of seasonings or the exchange of odors. There is a risk of acquiring not a pure spice, but an improvised mixture of spices with a dubious bouquet of aromas and a specific taste that will spoil the dish.
6. The freshness of the spice is easy to determine by rubbing a few seeds with your fingers - the rich aroma of cumin should appear instantly.
7. If storage conditions have been violated, lumps will appear in the seasoning. You cannot buy such spices - they will not give the dish taste and aroma, even if the cumin seeds are pre-dried or mixed with other spices.

Contraindications

Zira spice has not only advantages, but also some contraindications, like most other seasonings. People with high acidity, gastritis, inflammation of the mucous membranes of the digestive system, chronic stomach or duodenal ulcers are not recommended to add spice to food. Cumin is high in calories and carbohydrates, so if you are prone to obesity, the amount of spices should be limited. In case of an allergic reaction or individual intolerance, dishes with seasoning will also have to be abandoned.

Video

The original spice zira leaves no one indifferent. Moreover, two extremes appear - you can love it, adding it to almost all dishes, or categorically reject it. Such different opinions appear due to the unusual taste and pungent smell of the spice. But still, Zira has much more fans. As proof of this, we can cite the fact that the once wild plant is now cultivated, and in the wild it is almost non-existent.

Zira loves a warm climate very much, therefore it grows more often in Latin America, Syria, and Iran. Egypt and India are arguing on whose territory this plant appeared earlier, but gourmets believe that the main thing is that this spice exists, giving them real pleasure.

A few more names were invented for zira: cumin, cumin - Roman or Indian, since remotely it really resembles cumin in taste. The plant belongs to the genus Umbelliferae, its seeds are collected in small umbrellas. We have to collect the seeds unripe, because in dry form they crumble to the ground too quickly.

Varieties

People use several types of jeera, which have some distinctive features:

1. black look- smaller, has a tart, almost bitter taste and a pronounced smell. It takes much less time to fry. There is a very rare species - bunium.
2. white look- with a delicate taste that combines sweetness and spiciness, and the aroma resembles a nut seasoning. It is most used in cooking.

Important! It should be borne in mind that long-term storage adversely affects the taste: unpleasant bitterness appears, especially if the seeds were in a ground state.

Application in cooking

In cooking, cumin is very much in demand as a spice in the preparation of almost all dishes:

• first and second;
• from fish and meat;
• from vegetables;
• dessert and bakery;
• fermented milk;
• pickled, salted and pickled;
• subjected to heat treatment.

They use zira along with other plants, creating colorful seasonings that greatly enhance the taste of various dishes.

It harmoniously combines with hot pepper, coriander, barberry, basil, marjoram and many other aromatic herbs. Thanks to the large variety of combinations, you can endlessly experiment by adding a new mixture of spices. But this must be done carefully, as some herbs may not be combined and spoil the taste of the dish.

Zira - all secrets revealed!

To help the spice develop its unique flavor, the grains need to be roasted or ground to release their natural oils. Professional cooks warn that the life of fried spices is not very long compared to raw ones. Yes, and it is not recommended to store it in a ground form for a long time, since over time the zira loses its original qualities and does not fully reveal the aroma.

If the seeds are ground, this procedure can be performed depending on the further use - finely or coarsely:

1. To make the spice large, you can place the cumin seeds in a container with a round bottom and use a wooden flea market. It should be ensured that the mixture is of uniform grain size.
2. Fine grinding is obtained when a special mill is used.

Often, ground zira is used for those dishes that have not undergone heat treatment, for example, salads, snacks, pates.

In order to properly roast cumin, enhancing the taste and aroma, certain conditions are met:

1. The fire on the stove should be very small, it is better to choose a large diameter frying pan. Keep on fire until a light aroma begins to be felt.
2. If you want to process cumin in the oven, the spice must be wrapped in baking paper, and then always in foil. The oven must first be heated to 300 - 325 degrees, no more. Keep cumin in the oven for a little - up to 10-15 minutes.

1. When buying cumin, you need to check that the packaging is airtight, without damage.
2. If a spice is purchased by weight, you should pay attention to the integrity of the grains, which should be round, without halves, of the same shade.
3. The aroma should not be very pronounced, pleasant.

Storage

It is best to store this spice separately from others. And always - only in a tightly closed opaque container. For example, from dark glass, in porcelain or ceramic dishes.

Zira, having entered the kitchen in the form of a spice, does not recognize sunlight, high humidity and excessive heat, it can also absorb foreign odors and fumes, which significantly impairs its taste.

Cooks advise not to pour cumin from a stored container into a pot with a boiling dish, as the spice immediately begins to intensively absorb moisture, and in this process its quality decreases.

What has nature endowed with this spice?

But not only cooks use cumin to make dishes much tastier and more appetizing. From a medical point of view, the spice brings great benefits to the body. And all because it contains those substances that support the body, stimulating many important processes. In the seeds, scientists found:

1. Essential oil. It creates concentrations in the urine that help provide an antibiotic effect if an infection has entered the urinary tract.
2. Cumicaldehyde. Used in the perfume industry
3. Thymol. Effective in the fight against helminthiasis as an antiseptic.
4. Alpha, beta pinene. Fragrant substances.
5. Zinc. It helps the normal functioning of the lymphoid and connective tissues, protects the articular tissues, protects the liver from toxins.
6. Selenium. Strengthens the defenses against infectious, colds and cancer, as it stimulates the formation of antibodies. Most of this element in men is located in the testicles - in the seminiferous tubules, an active sex life depends on their quantity.
7. Copper. Takes part in hematopoiesis, is an integral part of many enzymes.
8. Manganese. It has a positive effect on the cardiac artery, prevents pathologies of carbohydrate and lipid metabolism.
9. Iron. This substance is included in the composition of enzymes that carry out redox processes.
10. Phosphorus. The condition of the bone tissue depends on its presence. Thanks to this element, zira is an aphrodisiac.
11. Sodium. Takes part in biochemical reactions and water exchange.
12. Magnesium. Reduces blood pressure, helps to make metabolic reactions.
13. Calcium. Able to enhance the activity of enzymes of the stomach and pancreas.
14. Potassium. With its help, the waste fluid is removed from the body, the correct alkaline balance of the blood occurs, and the heart rhythm is regulated. Also involved in the processes that are responsible for the transmission of nerve impulses.
15. Alimentary fiber. Reduce the risk of bowel cancer.

vitamins

1. B1 - helps the implementation of carbohydrate metabolism, is involved in the production of hydrochloric acid and the formation of blood cells, enhances energy and helps a person to concentrate.
2. B6 - is involved in many processes, primarily helping the absorption of fats and proteins. Produces hydrochloric acid. Acts as an important component of the nervous system. For women, it is very important because it reduces the negative symptoms of premenstrual syndrome.
3. B12 - has a positive effect on the digestion process, participates in the synthesis of proteins, forms cells and makes them resistant to the negative effects of the external environment, prevents anemia.
4. C - significantly increases protective forces, restores tissues, ensures healthy gums, increases the rapid healing of wounds.
5. E - restores tissue and lowers blood pressure, prevents the occurrence of cataracts and vascular disease.
6. K - improves blood clotting, prevents small vessels from bursting, increases peristalsis of the stomach and intestines, supports the liver and heart.

The composition of such useful substances helps zira to maintain immunity, normalize digestion and be a preventive measure if diseases of the heart, circulatory and respiratory systems threaten.

1. Zira is used if intestinal spasms occur, it is required to cleanse the body of toxins and toxins.
2. The zira included in the diet helps a lot to influence the composition of the blood, improving it, which is especially important for those who suffer from anemia or thrombophlebitis.
3. Zira cleans the respiratory tract well, especially with a strong cough.
4. Cumin also has a positive effect on the nervous system, helping to recover from prolonged stress and anxiety.

Recipes

To enhance brain activity, improve memory, a drink that is prepared by taking:

• Cumin - 1 teaspoon.
• Honey - 1 tablespoon.

Drinking a weak decoction, certified from cumin seeds, can prevent some eye diseases. Decoctions help women during lactation, when a large amount of breast milk is needed. You will need zira powder and the same amount of sugar, or a decoction made from seeds and water or milk, which should be divided into three doses per day.

In the first months of pregnancy, if toxicosis continues, such a remedy saves: a teaspoon of seeds is brewed with boiling water - 200 gr. This recipe is also useful for those who often experience nausea and gag reflex.

If it is necessary to use cumin as a mild laxative or diuretic, a rather rich drink is prepared - an incomplete tablespoon of zira is taken for a glass of boiling water. A more effective remedy will be if you add fennel or coriander to it. In this case, the decoction will give energy, cheer up and contribute to better digestion.

Zira as a great beautician and antiseptic

Cosmetologists also use zira, or rather, its essential oil. He has such positive qualities:

• cleanses the skin, removing inflammation, rashes;
• is an excellent tonic;
• has whitening properties, making freckles and age spots less noticeable;
• can serve as a deodorant;
• has an anti-cellulite effect;
• removes dandruff and strengthens hair;
• makes the chest firmer.

Is there any harm in zira?

Considering that zira has medicinal properties, it is necessary to reduce its use in the diet for people suffering from inflammation of the gastric mucosa, stomach ulcers or duodenal ulcers. The acidity level may increase after consumption of the product.

Zira has a high calorie content, it can increase appetite, so overweight people should not include it in the menu.

Video: the benefits and harms of zira