Zira useful properties and contraindications recipes reviews. Zira for culinary and medicinal purposes: the advantages of seasoning and the secrets of cooking

Zira is a popular spice in the East. It is used in the preparation variety of dishes, ranging from meat to drinks, for medicinal purposes. In these countries, there is even a custom: newlyweds are given zira seeds so that their family will always be happy.

What is zira seasoning from what it is made

Zira is a herbaceous annual or perennial plant. Belongs to the Umbrella family. The Latin name for the spice is Cumīnum cymīnum. Coriander, anise, dill and others belong to this family. Outwardly similar to cumin. Because of which they are often confused.

The height of the plant is about 30 cm. The leaves are thin, dissected. It blooms with white or red flowers, collected in an umbrella. Very fragrant. Attract bees and other insects.

The fruit is a small seed, 6 mm long and 1.5 mm wide. Very fragrant. Fall off quickly after maturity.

Homeland of the famous seasoning in the eastern and Indian cuisine is Central Asia. Today it is grown in many countries in various parts of the world.

Zira seasoning what is another name

This spice has many other names. Many confuse it with cumin. But they differ in aroma, taste and appearance. Although they belong to the same family. Such confusion comes from the consonance of its name with cumin.

Zira is otherwise called zera, cumin, kammun, cumin, Roman or Voloshin cumin.

What is useful composition

As in any spicy herb, cumin contains essential oil. In addition, in the leaves, seeds are found:

Carbohydrates;

Vitamin A, C, K;

Minerals: salts of calcium, iron, magnesium, phosphorus, potassium, sodium, zinc;

Calorie content per 100 grams is 375 kilocalories. Fortunately, seasonings are not added in such a large amount.

One tablespoon contains 15 grams of seasoning. In tea - 6 grams.

Used in cooking and medicine.

Beneficial features

Zira is a real storehouse of valuable nutrients about which Hippocrates wrote. It will add a special aroma and taste to any dish. Adding to food:

Improves digestion;

Increases appetite;

Has a calming effect on nervous system;

Stimulates the functioning of the brain;

Stabilizes blood sugar;

Improves the functioning of the cardiovascular system;

Reduces the risk of heart attacks;

Improves breathing;

Has a mild diuretic effect;

Tones the body;

Prevents the formation of blood clots;

Relieves headache;

Enhances metabolic processes;

Helps improve vision.

IN Eastern countries considered an aphrodisiac.

Useful for overweight people. Helps to cope with nausea in pregnant women.

Application in cooking

Cumin is very fragrant spice, the smell of which intensifies when rubbed. When roasted, it acquires a nutty flavor.

There are 2 types of spices:

Persian;

Kirman;

They differ in color, taste and smell. The seeds of the first are large, yellowish-green in color. It's best to roast them before adding them.

The second ones are smaller, with a sharp aroma and a richer taste. No pre-roasting required.

Zira is not without reason considered the queen oriental spices and spices. She was always present in the dishes of the Egyptian pharaohs.

We are not so common. Not all housewives know where and how much to add.

The seeds contain some bitterness, pungency, sweetish aroma, taste and spice of nutmeg. Often included in ready-made spice mixes.

There are some subtleties in the preparation.

Before adding to the dish, the seeds must be dried in a dry frying pan. Heat until the color changes and a slight nutty aroma appears.

You need to grind just before adding.

Store fried ground seasoning in an airtight container for no more than a month.

Not roasted in seeds - during the year also in an airtight container in a dark place. Otherwise, essential oils disappear.

When roasting vegetables, you can add whole seeds. They instantly absorb the aroma.

Where to add

This seasoning cannot be fully classified as universal. Yet she has her original taste and aroma. It is added to:

Minced meat for homemade sausages, meatballs, smoked sausages;

Marinade for barbecue;

Pilaf (especially with lamb);

Seafood: shrimp, squid, fried fish;

Potato;

lentils;

Legumes: beans, beans, peas;

Cumin is an essential ingredient in oriental dishes:

Stewed meat;

eggplant;

Lula kebab

and in many others, the aroma and taste of which largely depends on spices and seasonings.

Added to ryazhenka, cottage cheese, others dairy products – light useful snack instead of fast food. Sprinkle cumin seeds on soft cheese sandwiches.

Sour cream mixed with ground seeds - quick and fragrant sauce or dressing for salads, first courses.

A pinch of seasoning will add originality to any sauce.

To give a richer taste and aroma, it is mixed with crushed garlic, cumin and coriander. Add to soups.

Homemade preparations from cucumbers, tomatoes, cabbage, mushrooms, not sweet pastries- everywhere it will be appropriate to add ground or whole seeds.

In the East, it is often added to compote to give a warming aroma.

She became popular in Latin American cuisine especially Mexican.

This list of dishes is huge and you can add it indefinitely.

What spices goes with

It has its own strong scent. You need to be able to properly combine with other spices and spices. Ideal for zira will be a combination with:

Fennel;

hot pepper;

Barberry;

coriander;

thyme;

Saffron.

For sweet or flour dishes With:

carnation;

Cardamom;

Nutmeg.

It is part of the curry, chutney, garam masala.

What to replace

The closest in all tastes is cumin. If necessary, you can make a mixture of chili peppers, dill, coriander, anise. True, in such a replacement there will be no nutty smell.

How to choose

Zira is sold in stores. True, more often already in a ground form. In order not to waste money in vain, you must first of all:

View production date. At long-term storage it becomes bitter and with an unpleasant odor.

When buying seasoning by weight, it should not contain:

Unpleasant musty smell;

uneven grinding;

Extraneous herbs, seeds.

The seasoning container must be high enough so that other seasonings and spices do not get into it.

To test for freshness, rub some seeds in your hand. The aroma should be felt immediately.

Application in medicine

Like many spices cumin (zira) is used in traditional medicine. Extracts from it are used in official medicine, cosmetology.

She possesses:

Diuretic;

laxatives;

Anti-inflammatory;

Soothing

Increased gas formation;

insomnia;

chronic fatigue;

Nervous exhaustion;

Bronchitis.

In folk medicine, herbalists are prescribed in the treatment of anemia, i.e. spice can improve blood composition.

To improve memory, mix a teaspoon of cumin powder with a tablespoon of honey. Take daily.

Zira tea improves lactation in nursing mothers. It also relieves colic in babies.

Tea brewed from 2 teaspoons of cumin seeds and a glass of boiling water will prevent constipation, relieve inflammation in the pelvic organs in women.

If you do not tolerate fermented milk products, suffer from flatulence, add a pinch of ground seasoning to them.

Lotions with zira help to speed up the healing of wounds and minor cuts and abrasions.

Many women know that masks with her relieve freckles and age spots.

Helps fight pimples and acne. Narrows enlarged pores, removes increased fat content.

Rinsing your hair with an infusion of seeds will help to cope with dandruff, improve hair growth.

Contraindications and side effects

As a seasoning, it is used in small quantities. Therefore, there are no special contraindications to its use. It is impossible only with individual intolerance.

When used for therapeutic purposes, caution should be exercised by those who have:

gastritis with hyperacidity gastric juice;

Exacerbation of gastritis;

Ulcer of the stomach or duodenum.

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 distributed due to its unique piquant taste, this is one of traditional spices in North Africa, the Middle East, Western European, Indian, Cuban and North Mexican cuisine.

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 designate the seeds of two genera of plants of the same family Umbelliferae:

• 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) Iranian or Persian zira and black zira are called different types bunium.

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).

Her scientific name– 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 hermaphroditic (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 daily allowance, %
Energy value (calorie content)	375 kcal	19
Carbohydrates	44.24 g	34
Protein	17.8 g	32
Fats	22.27 g	74
dietary fiber(cellulose)	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 - important component cells and body fluids that help control heart rate and blood pressure. 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 great source fiber needed for normal digestion.

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

Here are some of her beneficial features:

• 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 effective remedy 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 daily diet, were much less likely to get 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. The seeds of zira are sometimes used to brew tea, which increases the production of breast milk in lactating women, as well as 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 a large number of can be harmful to health and cause:

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

The maximum dosage of zira taken as food additive ranges from 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 in pregnancy and breastfeeding.

What is the smell and taste of zira

Zira has a strong sweet- spicy aroma and slightly bitter taste with a slight pungency. 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 flavor if you rub it 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 package.

Be careful when choosing a zira in exotic countries: due to the large number of varieties and confusion in the names, there is a high probability of acquiring 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 high temperature, they release compounds called pyrazines, which provide a richer taste 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 - 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 the vegetable dish.
• Add cumin to rice or couscous for an exotic flavor.
• Add her 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 Indians' favorite fragrant dish zira rice, he is 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 in a heavy bottomed saucepan butter. 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 mix the cumin 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 option, although it will change the taste of the finished dish. Start with half the right 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 - sweet, citrus and spicy at the same time. The color is very similar to zira, so this seasoning will not change appearance dishes. 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.

The spice zira (cumin) is fragrant spice, which grows in Iran and India. Outwardly, it is very similar to cumin, which quite often leads to some confusion in the process of creating culinary masterpieces.

Origin of the spice

Cumin or cumin seasoning is a dried seed of a plant that belongs to the homeland of such a spice and today this plant is cultivated throughout the Transcaucasus, Asia and the Mediterranean. The name "zira" in our country has become firmly established, since initially such a seasoning came to us from Central Asia. Russian residents learned about the second name of this spice (cumin) only after it began to be supplied from the West. Zira - seasoning that is collected from the "umbrellas" of the plant (like dill) in an immature state and dried on outdoors. Collecting these seeds is quite simple.

and the taste of spice

Externally, zira seasoning is a small greenish-gray (sometimes dark) seeds (3-5 mm in length) with pointed ends. As a rule, the aroma of such a spice is revealed only after it is fried in a dry frying pan or rubbed with a mortar. Currently, there are several types of cumin, but their smell differs slightly from each other, with the exception of spices growing in India and Afghanistan. As for the last state, from there black mountain zira with a delicate “smoked” aroma is imported into our country.

How to apply the spice

Zira seasoning is very often used in the process of cooking meat dishes. So, when creating, they use a small and dark spice, which grows wild in the mountains of Kyrgyzstan and Tajikistan. Of course, during the preparation of such a dinner, you can also use Indian zira, but you should be aware that these two types can differ in smell and taste (for example, like apples: Antonovka and ranetka). It is also worth noting that in different countries cumin is used in different dishes. For example, Mexicans prefer to buy zira in powder form and add it to various sauces and marinades. In Morocco and Algeria, this spice is used in the preparation of fried brochette (a type of kebab) and couscous. In the Middle East, cumin is actively added to fish dishes as well as lamb, chicken and vegetables.

Zira seasoning: useful properties

Cumin is often added to various dishes not only to feel its aroma and taste, but also to give the dinner useful properties. After all, everyone knows that zira stimulates appetite well, and also regulates digestion. In addition, such a spice perfectly copes with the problems that arise against the background of any gastric diseases. Cumin is allowed to be used to taste in absolutely any dishes. But at the same time, it is recommended to fry the seasoning in a dry frying pan and grind it with a mortar. It is also useful to use it in the form of an infusion (1 small spoonful of seeds per 1 cup of boiling water, leave for a quarter of an hour).

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 thanks to unusual taste and pungent spicy smell. 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, 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. It is necessary to collect the seeds unripe, as 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 sharply pronounced odor. It takes much less time to fry. There are very rare view- bunium.
2. white look- With delicate taste, combining sweetness and sharpness, and the aroma resembles nut seasoning. It is most used in cooking.

Important! It should be taken into account that long storage negatively affects palatability: an 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 harmonizes with hot pepper, coriander, barberry, basil, marjoram and many others fragrant herbs. Thanks to great option combinations, you can endlessly experiment, add new mix 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 spices unfold unique taste, you need to fry or grind the grains to release natural oils. Professional chefs warn that the deadline roasted spices not very large compared to raw. Yes, and it is not recommended to store it in a ground form for a long time, since over time the cumin 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, in ground form, zira is used for those dishes that have not passed. heat treatment, these are, for example, salads, appetizers, 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 benefit 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. Helps the normal functioning of lymphoid and connective tissues, protects articular tissues, protects the liver from toxins.
6. Selenium. Strengthens defensive forces against infectious, colds and oncological diseases because it stimulates the production 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 integral part 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 negative impact 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 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 the seeds of cumin, 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 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. 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?

Given that zira has medicinal properties, in the diet, you need to reduce its use 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 high calorie content, it can increase appetite, so overweight people should not include it in the menu.

Video: the benefits and harms of zira

If you are a connoisseur of exotic spices, then you will definitely be interested in learning about a seasoning called zira. This Indian seasoning has gained quite a lot of popularity these days. In this article, we will talk about useful and harmful properties this spice.

Zira - what is seasoning

The spice zira has quite a few names and synonyms, which often causes confusion in translations.
The most common names:

• black cumin
• Cala Gira
• Black cumin
• Roman cumin
• Indian cumin
• Jaara

This spice grows mainly in countries such as India and Egypt, which are considered the birthplace of cumin, but now it is grown even in Turkey, China, America, Iran and Africa. This spice has gained particular popularity in Asia. The spice is the dried seeds of a plant of the cuminum cyminum family. Zira is a biennial herbal plant, about thirty centimeters high, usually growing in the subtropics and tropics. There are several varieties of seasoning:

• Cumin white - the most common, usually when they say "zira" they mean it
• Black cumin - these seeds are darker than white, have a slightly bitter taste and a pungent odor
• Bunium - a very rare species, grows in Tajikistan

About 35,000 tons of cumin spice are produced every year, which shows how much popularity this seasoning has gained.

Useful properties of spices and harm

The seeds of this plant are very often brewed and taken in the form of decoctions, as they have therapeutic effect for the whole organism. A decoction of these seeds has a beneficial effect on cardiovascular system, preventing the formation of blood clots and stabilizing the activity of the heart. Seeds improve digestion, remove toxins, cure bloating and fight nausea very well. In addition, they have a mild diuretic effect, which is very useful for edema. In cases of bronchitis, it wonderfully cleanses Airways and has a calming effect on the nervous system. Zira has healing properties, so it is often used to treat small wounds and cuts. There is even an opinion that cumin is able to dissolve tumors of the spleen. People suffering from multiple sclerosis should take a decoction of zira, as it will successfully replace the expensive drugs "baclofen" and "phlogenzym". Moreover, men are strongly advised to take tinctures of this plant if they have problems with sexual functions. Zira is also used in gynecology, where it is actively used as a means to increase milk in breastfeeding mothers. In dentistry, spice is also used, since cumin seeds contain a substance - thymol. Even in perfumery, cumin oil is often used to give a subtle aroma.
This spice can cause harm if you have inflammation of the gastric mucosa or an ulcer duodenum. Also, zira has a high calorie content, 375 calories per 100 grams, so this spice is contraindicated for people who are obese. There are also those who have individual intolerance to this spice and allergic reactions may occur.

Where can I add zira

Cumin is in high demand in Asian and oriental cuisines. There it is used both in ground form and in the form of whole seeds. The seeds are roasted in oil before use to give them as much flavor as possible, but be careful if the spice is overcooked, it can give off a pronounced burnt smell. The spice is put into meat dishes, added to pilaf, vegetables and legumes. Often used seasoning in the manufacture of sausages and minced meat. In order for the taste of marinades and sauces to give off exotic notes, cumin is also added. Seasoning in ground form is often used in confectionery business, adding to the dough, as it is able to add flavor to pastries and bakery products. Appreciated the spice and Uzbek cuisine, where cumin is used as a seasoning for barbecue, lamb kidneys and liver. IN Lately spice has become widespread in European cuisine, where it is actively used in the preparation of omelettes, soups and dumplings. In Mexico, cumin must be added to a traditional dish"chile con carne". The seasoning also fell in love in Greece, where sausage, stew and sauerkraut. In Africa, it is added to “borchettes”, which resemble “lula kebab”, and with the help of spices they give a unique taste to Maghreb couscous. In the Baltic countries, cheeses and dairy products are prepared with cumin. They adopted the tradition of adding spices to food in France, where cottage cheese with cumin is considered a hit.

Advice. Zira is a rather exotic seasoning and not everyone can appreciate its taste. It is recommended to use this spice carefully, without overdoing it, so as not to spoil the dish.

The difference between zira and cumin

When zira came to Europe, due to the difficulties of translation, cumin and cumin began to be mistaken for the same spice. In fact, they are completely different, although they look similar in appearance. To determine which spice is in front of you, just taste the seed or smell it. Cumin has more soft fragrance, and cumin, on the contrary, has a pronounced bitter-sour smell, of a nutty hue. Differences are also observed in seeds; in zira they are thinner and smaller. By the way, the homelands of these plants are also different. Cumin originated from European countries, while zira is from India.

The use of zira for weight loss

The benefits of zira for weight loss have been proven scientific research. Scientists conducted an experiment in which 88 women who dreamed of losing weight took part. The girls were divided into groups. The first group was given yogurt, with the addition of three grams of cumin, and the second group was given regular yogurt without additives. All subjects sat on the same diet, ate the same foods. Three months later, the results showed that the group that ate the cumin yogurt lost fifteen percent more weight than the second group. Scientists attribute this effect to the fact that zira perfectly cleanses the body, removing accumulated toxins and excess food. In addition, this spice increases the rate of fat burning and speeds up metabolism, so if you follow low calorie diet and add a small amount of spice to food, the result is almost certainly not long in coming. Some diets even have a separate item that says adding two teaspoons of cumin to green tea. Such a drink will energize and increase the metabolic rate, and hence the calorie consumption.

Important! If used incorrectly, the spice can, on the contrary, cause a set excess weight. It is strongly recommended not to consume more than two teaspoons of cumin per day.

Is it possible to give zira to children

Children can be given non-concentrated decoctions of zira for colic. In Greece, a tea made from seeds is common, which is prepared specifically to improve the well-being of children. In general, it is possible to give spice to a child, but in small quantities. And before that, you need to make sure that he does not have an individual intolerance this plant as children are particularly prone to allergic reactions.

How zira grows: video

See how this wonderful plant grows.