Cumin seeds are harvested manually from an annual plant; they  are small, boat-shaped and resemble caraway seeds. The most common type of cumin is golden brown, although black, green, and white cumin are also available. In Indian recipes, you will find whole seeds (named Jira) and ground cumin as an ingredient in Mexican and Middle Eastern dishes, as well as chili, barbecue sauces, baked beans, soups and marinades. Cumin is available in both seed and ground powder form, and both are used in recipes. For example, whole seeds are found in Indian dishes, where whole seeds are added to the hot oil at the top of the dish to soak the flavor in the oil and therefore the rest of the ingredients. Ground cumin is made by grinding roasted dry cumin seeds and can be added to a recipe at any time because its flavor does not require heat or time to be released. However, humans all over the world use it to taste food due to the fact Cumin is a staple spice in lots of food cultures. Cumin has a warm, earthy taste and aroma, with a slight sweet and bitter taste. Most grocery stores have cumin seeds packed in the spice section. It is usually cheaper to buy cumin from the international market. If it is not used frequently, the seeds can be stored in the refrigerator for a longer period of time to maintain their aroma; otherwise, the seeds can be stored in the storage room for up to 3 to 4 years. Ground cumin should be stored in a cool, dark place, and can be stored for up to 6 months.

Cumin Origin

Cumin is an ancient spice grown in Egypt and the Middle East. It was discovered during 4,000 years of excavations in Syria and ancient Egypt, where it was used as a spice and element to preserve mummies. It appears in the Old Testament and New Testament scriptures. Since ancient times, cumin has been widespread in India, as well as among the Greeks and Romans. After the Spanish and Portuguese brought European colonization, cumin entered Mexican and South American cuisines. In botany, cumin belongs to the Apiaceae family (parsley) with finely dissected cut leaves and white or pink flowers. Cumin originates from West Asia and has been grown there since biblical times. Today India and Iran are the main producers of cumin in the world. Cumin comes from Egypt and has been cultivated in India for thousands of years. It is an important part of the Indian spice box, and it is known for its excellent performance as food and medicine. It is called Jira in Sanskrit and Hindi, and its name means “something that helps digestion”. Cumin is a spice made from the dried seeds of a plant called Cuminum cyminum.

Health Benefits of Cumim

Cumin seeds contain naturally occurring substances that act as antioxidants. This means that these substances can prevent tiny free radicals that attack healthy cells from working. Antioxidants help make you feel healthier and more energetic, and prevent your skin from looking aging. Cumin is used as part of diabetic herbal research. The plant has successfully helped diabetic patients to control their condition. It is generally believed that cumin oil is a hypoglycemic agent. The oil extracted from cumin seeds has been used as an effective larvicide and preservative. This oil can even kill strains of bacteria that are resistant to other preservatives. Active ingredients in cumin seeds have an anti-inflammatory antiseptic effect. This means that if you have pain or inflammation that trigger other conditions, cumin in your diet can counteract the effects. Several studies have examined approaches cumin allow you to lose weight. More studies are needed, however effects of those research is promising. Overweight ladies that had been given cumin powder and ate a healthful weight-reduction plan confirmed development of their weight and essential statistics. Cumin can act as an antioxidant to help fight the effects of stress. Cumin contains antioxidants, which can improve the immune system. Cumin water stimulates the production of insulin in the body, which helps control blood sugar levels. Cholesterol is a waxy, fat-like substance that is found in all cells in your body. The body needs some cholesterol to make hormones, vitamin D, and substances that help digest food. Cumin seeds are even rich in magnesium and sodium. They are known to help digestion and relieve stomach pain when consumed with hot water.

Side Effects of Cumim

Cumin can slow down the blood clotting process, so people with bleeding disorders should avoid taking it. Cumin is also known to cause miscarriage. Pregnant and lactating women, and patients should be cautious when using it. Consumption of large amounts of cumin seeds leads to heavy bleeding during menstruation cycle, so it is recommended to be used with caution during this period. If you are going to have surgery, use it at least two days before surgery as it may interfere with blood sugar control during and after surgery. Consumption of cumin oil in high doses for a long time can increase the risk of kidney and liver damage. Although cumin is very effective in controlling blood pressure, it is best to eat it in normal amount. This is because eating too much of it can increase the level of potassium in the body. It may increase the risk or lower blood pressure. Excessive consumption of cumin causes urticaria (red, itchy welts that result from a skin reaction) due to its hot nature. Excessive consumption of cumin increases thyroid secretion and as a result, slimming and yellowing appearance. Excessive consumption of cumin causes allergies. People who have allergies, if they have to use cumin, be sure to consume small amounts of this seed.


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