Cumin and cumin. Zira, cumin, cumin - useful properties and contraindications of spices. What actual spices are we talking about

Cumin or zira is the Queen of Spices in Latin America, Africa, the Mediterranean, Asian countries, especially in India, almost no dish can do without it.

Zira was mentioned in ancient Rome and Egypt and was a very expensive spice, available only to rulers. The last few decades in Europe, she is gaining more and more respect.

What is zira?

Zira (lat. Cumīnum cymīnum) is a herbaceous plant, a species of the genus Kmin (Cuminum) of the Umbelliferae family. There are also other names of the plant - zera, Roman cumin, cumin, cumin cumin, cumin, cammun.

One-biennial herbaceous grayish-green plant with thinly dissected leaves and branched stems, which is native to the countries of the Middle East and Egypt. Outwardly, it resembles cumin, so they are often confused. Cumin has a more delicate, delicate aroma, but cumin has a very pronounced nutty, bitter and sour smell. Cumin seeds are smaller and thinner in appearance. Once you compare these two spices with your own eyes, you will never confuse them.

Spices are spindle-shaped fruits 6-7 mm long and 1 mm wide with a characteristic fresh aroma and slightly cooling bitter-burning taste.

There are several types of cumin. The most famous are Kirman zira and Persian.

• Kirman - it smells sharp, very small, black.
• Persian - this fragrant, has a light greenish-yellow color.

Zira seasoning is almost never used alone; in dishes it is used mainly in conjunction with other common spices of the East: turmeric, pepper, etc.

The chemical composition and useful properties of spices zira

Cumin fruits contain up to 4% essential oil, up to 16% resins and gums, 8-10% fats. It contains many volatile compounds - aldehydes and aromatic alcohols. Other components of the essential oil - α-pinene, β-pinene, myrcene, limonene, 1-8-cineole, caryophyllene, β-bisabolene, p-cymene, β-phelandrene and others, which give the aroma resinous and spicy shades.

Cumin, or zira, is a good antiseptic; wound healing solutions are made on its basis. IN folk medicine It is advised to relieve swelling with compresses from crushed cumin seeds mixed with olive oil.

Cumin (zira) has quite strong therapeutic and preventive properties:

• Significantly improves metabolic processes in the body;
• Removes toxic substances from the body;
• Useful for digestion - increases the digestive capacity of the gastrointestinal tract, restores a weak stomach, promotes the production of digestive enzymes for high-quality digestion of food. Excellent relieves tension of the muscles of the intestine, removes gases, severe colic, pain, spasms stop.
• Remarkably treats problems with the pancreas, liver, kidneys.
• Has carminative, diuretic, lactogenic properties;
• The spice has a healing effect on the heart and blood vessels, prevents platelet aggregation.
• Improves brain function and vision, relieves headaches, soothes nervous system. Tea from cumin seeds well relieves nervous tension and stress.

The use of cumin (zira) seasoning in cooking

Cumin (Zira) is a favorite condiment in Iran, Turkey and Egypt. In these countries, cumin is used in many spice mixtures, especially in combination with hot red pepper and coriander, black pepper and local types of herbs.

In India, it is a component of a curry mixture; in Mexico, it serves as a seasoning for fried meat with vegetables; in Uzbekistan and Tajikistan, pilafs, soups, main courses, and dough products are indispensable without zira. In Armenia, zira is an ingredient in the traditional Chaman seasoning (besides zira, it includes ground fenugreek seeds, ground coriander, and a mixture of peppers). In Europe, this seasoning is especially appreciated by lovers of all kinds of vegetable stews, stewed vegetables with meat, fish, seafood

Vegetable stews, peas, beans, beans and potatoes with zira will be better absorbed by the body. Ground cumin is added to minced meat and cheese, walnut and herb fillings. Whole fruits are sprinkled on bread and tortillas

Cumin enhances the palate amazingly, especially when paired with coriander and barberry.

Fans of barbecue, barbecue, baked fish, gourmet vegetable dishes know a lot about using this spice and appreciate the ability of cumin to emphasize the taste of dishes, it can be added to barbecue marinades and sprinkled with grilled vegetables

What spices go well with zira?

Cumin pairs well with a variety of chili peppers, thyme, oregano, and tomato vegetables, as well as in spice blends for popular Mexican dishes such as chili, stewed beans, fajitas, tacos, and seasonings for sauces.

Here are a few combinations of cumin (jeera):

• cumin, coriander, fresh ginger, chili (for vegetable curries)
• cumin, turmeric, fresh (for vegetable curries and soups)
• cumin, turmeric (for baking)

In the East, the secrets of using spices are passed on from parents to children. Consider a few secrets of zira in more detail.

• One of the secrets is that before use, cumin seeds must be lightly fried in a dry frying pan until they begin to emit aroma.
• So that the fresh aroma of cumin does not evaporate and does not collapse, it is better to grind it immediately before use and add it to dishes at the end of cooking.
• If you use sautéed vegetables in cooking, then in lightly roasted seeds and pour oil for this purpose. So the dish will be even tastier.
• Add cumin seeds to your fermented milk drinks and dishes. This will enrich them not only with new taste and aroma, but also make your fermented milk food more healthy.
• Ordinary kefir, fermented baked milk, cottage cheese, koumiss are digested by the body much faster, easier. Helps to avoid bloating after consumption.

How to choose a quality seasoning cumin (zira)?

It is better to buy cumin packaged in factory packaging without air access, in a hermetically sealed container.

If you still buy it from merchants in the market, you need to take a feather of cumin seeds and grind them between your fingers. Quality cumin spice should have a strong, fresh smell without extraneous tones.

Expiry date and how to store cumin

This spice is very gentle in storage. Its whole seeds are stored for no more than a year in a cool, dark place, without oxygen.

From the mere name of an oriental spice, cumin immediately blows with heat, like from a desert. Still would. It is sultry where she comes from, and an unusually intriguing aroma hovers in the air. In the markets of Algeria, Morocco, Tajikistan, India, cumin or zira is a seasoning that enjoys well-deserved love, like our cumin or s.

And you know, they have something in common. Therefore, do not pass by stalls with this fragrant spice, ask the seller to generously sprinkle cumin - you will definitely find a use for it. Your husband will also thank you, and your mother-in-law will see you as a real mistress.

Recognize Zira with closed eyes

Those who live in the Mediterranean, in the Maltese archipelago, will never confuse cumin with another herb. Even their island of Comino in the spring is completely covered with a yellow carpet - this is zira blooming, pleasing to the eye. Yes, and it is named after this plant.

Cumin belongs to the Umbelliferae family, as does parsley. But outwardly, long needle-shaped leaves are more reminiscent of. But if it is the needles of rosemary that are valued, then the seeds of cumin. And the seeds of our oriental spice are thin, long and easy to confuse with cumin.

And so it happened when European merchants brought spice from the East at their own peril and risk. Cumin, zira - these names were too difficult to translate, so they called the seasoning cumin. And then the seeds also look similar - you never know, overripe or damp on the road.

These are different spices: zira and cumin. How are they different, you ask? In zira, the seeds are smaller and darker. They can also be distinguished by their aroma. Cumin has a more spicy aroma and sharp taste, while cumin has a pleasant, slightly nutty aroma, although sharper. The taste of cumin is mild and the aftertaste is very pleasant.

Cumin has one variety - cumin ordinary. Zira has several of them.

• white zira. It has a nutty flavor and aroma. It is this type of spice that we sell. It is roasted before cooking to fully reveal the flavor.
• Black zira. Sharp, even bitter taste, strong aroma. Seeds do not need prolonged heating and, crushed in the palm of your hand, are added to the dish.
• Bunium has a smoky flavor. You can meet him in Tajik cuisine and not only there. Bunium, because of the burning taste and other properties, was put in the same cohort with narcotic drugs, and therefore was banned from being imported into Russia.

If you accidentally confuse zira and cumin, nothing bad will happen. You just won’t get the perfect taste and aroma of the dish that you were counting on.

By the way, there is a slight difference between cumin and zira: cumin is ground zira.

If you are afraid that you will be deceived in the market and given cumin instead of cumin, then to get acquainted with the taste of this particular spice, you can order it for the first time in an online store: for example, you can buy almost half a kilo of ground cumin, and the same number of seeds. There you will definitely not be deceived, and the quality will be on top.

Be sick? Chew on zira

It is not for nothing that cumin is so valued in the East, beneficial features and its contraindications have been studied in antiquity. Zira has no contraindications, as such. Unless you're allergic to a spice. So beware: aromatic curry herb blends, garam masala, chili, Mexican blends, chutney, zhoug (Yemeni spice), baharat (Arabian blend) all contain cumin. Grains are not recommended for those who have a duodenal ulcer, stomach, gastritis with high acidity.

• Children are given cumin to relieve colic, relieve bloating and improve overall well-being.
• Slagging and fluid stagnation are one of the main reasons for the recruitment excess weight. Cumin perfectly cleanses the body, removes toxins from it, and has a diuretic effect. Be restrained in your food. Zira increases appetite, so do not attack meat and smoked meats, but fruits and vegetables. If you have already succumbed to gluttony, make a fasting day for or a week for.
• Cumin clears the respiratory tract of phlegm, helps with coughs and hoarseness.
• Stomach ache, colic tormented, flatulence or diarrhea appeared - drink an infusion of zira to increase lactation. And pregnant women can recommend spice for nausea during toxicosis.
• Zira also helps nursing mothers. Its beneficial properties are similar to the action of cumin and dill.
• The delicate skin of teenagers from acne will be cleansed by a tonic made from zira: pimples, rashes, irritation will disappear quickly.
• If you make a lotion of zira on a wound or tumor, then the wound will heal, and the swelling will go down.

Everyone else wants to wish peace and sweet dreams. Tea with zira at night, and you will sleep like a baby. Sometimes cumin helps to remember the forgotten - doctors, in order to cure amnesia, stress, often also turn to traditional medicine.

Cooking zira according to recipes

For the kidneys

In a glass of water, 2 teaspoons of cumin are brewed. For greater efficiency, add to water and.

The same recipe has a laxative and diuretic effect.

For cleansing

The same mixture of herbs: zira, coriander, fennel. 1 teaspoon mix for 2 cups hot water. We insist and drink like tea.

For heart

Warm up in 1.5 cups of water in a water bath 2 teaspoons of zira for about 20 minutes. Strain after another 40 minutes. Drink the resulting volume in three visits per day.

This recipe will perfectly cope with a cough, help to remove phlegm, and calm the nerves.

For lactation

1 part crushed cumin seeds to 1 part sugar. Eat. You can drink milk, water. This amount of zira can also be brewed in milk or water and drunk three times a day.

For nausea

Tea relieves nausea: a teaspoon of cumin in a glass of water.

For memory and for amnesia

Mix a teaspoon of zira with a tablespoon of honey. Take three times a day.

From insomnia and for memory

Stir 0.5 teaspoon of zira in a glass of warm milk, add honey to taste and drink before going to bed.

This drink can also be given to children so that they do not whimper in their sleep.

From wounds and tumors

Lotions from crushed grains mixed with, or. The agent dissolves external tumors, a tumor of the spleen, tightens wounds. If the wound is open, crushed cumin can be poured directly into the wound.

Another recipe. Mix 1 part and 2 parts olive oil. Add chopped zira at the rate of 40 grams of seeds per 100 ml of a mixture of oils. Warm the mixture to saturate the oils, cool and use as a lotion.

The recipe will help with radiculitis, neuralgia, rheumatism, arthritis.

The first thing we imagine at the mention of the word "zira" is a cauldron with steaming oriental pilaf.

She has simpler names: kmin, cumin and zera. "Kammun" is called by the Arabs.

Meanwhile, this spice is popular not only among cooks and gourmets: Avicenna and Hippocrates recognized its healing abilities.

From the umbrella family

the birthplace of this herbaceous plant called Central Asia.

People far from botany will easily confuse it with cumin.

Because of the strong similarity, including taste, cumin is called Roman cumin or cumin cumin.

In India, zira grows in every garden, delighting the owners with white and scarlet flowers in double umbrellas.

After flowering, oblong fruits appear, larger than 5 mm. In gastronomy, seeds are valued that are larger than caraway seeds and have a rich bitter smell with hints of walnut.

Indian cumin is another name for the spice.

It was known to the ancient Greeks and Romans, who added it to foods and medicines. Now the plant, except for India, is cultivated in the territories of Africa, China, Iran, America and Turkey.

In Asia, every self-respecting housewife keeps this "queen of spices" on hand:

• so called zira in the East.

Composition and calories

In 100 grams of seeds, most of them are carbohydrates (over 44 g), half as much - fats (22.27 g) and proteins (about 18 g). The rest is occupied by water (slightly more than 8 g).

Zira is considered an autonomous, vitamin-mineral complex:

• calcium,
• iron,
• potassium,
• magnesium,
• phosphorus,
• sodium,
• zinc,
• ascorbic acid,
• retinol,
• tocopherol,
• group of vitamins B.

The spice has an increased calorie content - 375 calories per 100 grams, but since they don’t eat zira with spoons, it’s impossible to gain weight through her fault.

Beneficial features

Along with Hippocrates and the Persian healer Ibn Sina, Plato and Pliny more than once mentioned the healing possibilities of zira.

From their light hand, the spice has taken its rightful place in folk medicine, overtaking many medicinal plants, including black cumin seeds ().

It is noticed that zira restores the normal activity of the whole organism and is used for such ailments as:

Zira infusion is considered a delicate diuretic, the effect of which is enhanced by the addition of fennel to it (the beneficial properties of the herb are described) and cilantro seeds (). In the company of honey, cumin clarifies memory.

"Stomach" tea, driving away flatulence and nausea, is prepared as follows:

• a teaspoon of zira is thrown into boiling water (200 ml) and kept on low heat for about ten minutes.

Drink chilled, half a cup, before meals.

A decoction of spices increases lactation in nursing mothers and eliminates colic in babies.

Cumin works as an antiseptic and is often used to heal wounds and clear pimples. There is information about the anesthetic effect of this plant.

The use of oil inside

They learned how to get oil from zira a long time ago, they took it into service:

• doctors,
• cosmetologists,
• cooks.

Especially, useful, recognized unrefined oil black zira. It is recommended to take it if the kidneys and liver hurt, cholesterol is elevated or the immune system is weakened.

To restore memory, it is necessary, daily, to eat a teaspoon with the addition of 2-3 drops of oil.

The same drug will help increase lactation for all young mothers. In some cases, the oil acts as an antiemetic when mixed with water or tea in the right proportions.

Outdoor use

In alliance with base oils: olive (), sesame or peach - with zira they turn into an excellent analgesic (pain reliever).

Joint pain is relieved by rubbing in a mixture of a tablespoon of carrier oil and three drops of cumin oil.

The analgesic effect will be enhanced with the addition of a pinch of grated ginger.

Active substances accelerate blood circulation and metabolic processes in tissues, contributing to the rapid disappearance of hematomas and the reduction of pain.

IN folk recipes used anticoagulant qualities of cumin oil:

• it is dripped into rose or peach oil, lubricating with a mixture of bruises and bags under the eyes (to get rid of them).

Before use, test the product on small plot skin to avoid allergic manifestations.

Zira oil is also used for:

• treatment of dermatitis (allergic), neurodermatitis and itching;
• fight cellulite,
• get rid of dandruff and stimulate hair growth,
• treatment of inflammation-prone facial skin,
• giving elasticity to the bust.

When handling oil, care must be taken to ensure that it did not get on the mucous membranes.

Oil for nursing mothers zira helps prevent milk stasis.

If the doctor allows and you are sure that the allergy will not occur, resort to breast massage, taking vegetable oil with the addition of 2-3 drops of cumin.

The pungent smell of the product can scare off annoying bloodsuckers, you just need to put a couple of oily drops on your clothes or skin.

If you have an aromatic lamp, drip oil into it to disinfect the air in your apartment during flu epidemics.

Lose weight with zira

Despite the fact that zira, like all spices, increases appetite, it can be tried as a weight loss agent ():

• you will be happy to eat low-calorie dishes flavored with this spice.

Plus, cumin has a set of positive qualities, especially valued by nutritionists:

• diuretic effect;
• laxative effect;
• stimulation of digestion;
• elimination of toxins.

It is not surprising that zira often becomes an ingredient in slimming tea (it is written about the Caucasian hellebore on the page), removing excess fluid, accelerating blood flow and starting peristalsis.

In general, zira makes the body cope with even the toughest diet.

The drink recipe is simple:

• two teaspoons of spice - on a thermos with brewed green tea with the addition of garcinia cambogia (

A person, in addition to his name, often has nicknames, and so do spices. For example, such as cumin, in addition to the main name, there are many “nicknames” - zira, jira and others. And there is also cumin. I've been wondering for a while, maybe they're the same thing? Having studied the literature, I realized that although these plants belong to the same family of umbrellas, they are different not only in taste, but also in spice properties. Even outwardly they differ. Cumin seeds are thin and small, while cumin seeds are larger and darker. If you rub the seeds with your fingers, then their aroma is also different: for cumin, it has a slightly nutty flavor, bitter, while for cumin, it is more delicate, thin.

In Ayurveda they give great importance cumin. When I was in India, I noticed small saucers with some kind of seeds on every table, no matter if it was an expensive restaurant, cafe, or a cheap street eatery. As in our catering establishments, salt, pepper, mustard are usually everywhere on the tables. I began to observe and noticed that after eating, without exception, all Indians take a pinch of these seeds with their fingers and send it to their mouths. I asked the attendant what kind of seeds they were and why they were doing it. The answer was this: the seeds are called zira, they improve digestion, and the essential oils contained in them, when chewed, refresh the mouth, remove odors after eating. This is an analogue of the famous chewing gum, only much more useful. Until now, I always have a handful of zira seeds wrapped in a napkin in my purse, and not only to freshen my mouth. They have helped me and others more than once with nausea and even stomach pains.

If we talk about the medical indications of cumin-zira, about its effect on health, then even the ancients used it and knew about the healing properties of this spice. In the ancient Arabic book "The Wisdom of Ages" it is written: "... if you chew cumin with salt and swallow, then excess moisture in the stomach is eliminated." In the writings of Ibn Sina "Canon of Medicine" are described medicinal properties several types of umbrella, which he combined under one term "zira". By the way, if we talk about the etymology of the word, then it has a very ancient root, it is found in the main languages ​​\u200b\u200bof the peoples - Sanskrit, Farsi, Hindi. And one more interesting fact- Cumin seeds have been found in the tombs of ancient Egypt.

These spices have a lot of useful properties. In addition to improving digestion, they have a beneficial effect on the respiratory tract, cleanse them when coughing with mucus, bronchitis, strengthen the intestines, their infusion removes toxins from the body. These spices improve appetite, lactating mothers increase the amount of milk (1 teaspoon of ground cumin plus 1 teaspoon of sugar in a glass of boiling water, drink the infusion 3 times a day). They are used in pediatrics for flatulence in children, in Germany, Greece, cumin is part of special teas for babies. It helps with insect bites and even snake bites - in these cases, you need to chew the seeds and attach the gruel to the bite site.

If outwardly zira-cumin and cumin are similar, then they differ in taste, application and effects on the body. If the zira is spicy-burning, then cumin is lighter, fresh-burning, still slightly sweet, and its smell quickly disappears. But they have a lot in common - cumin is also one of the oldest plants, found even in the buildings of the Stone Age. This unpretentious plant, belonging to the celery family, grows everywhere - both on the edges and in meadows. In the second year of life, the stem of this plant can reach almost a meter, it blooms in July, the fruits are small, the seeds are ribbed.

And if ziru-cumin is basically
om is used as a spice, then cumin is grown in Europe and in our country industrially as a spicy-aromatic medicinal plant. We sell mainly in pharmacies. Holland, Germany, and Poland are major producers of its fruits and essential oils. There is southern cumin - this is Egypt, Turkey, but in small quantities. In our pharmacies, cumin is sold as a remedy for bloating, with flatulence. Even in Central Asia and the Caucasus, black cumin grows. It is often confused with zira, but if they almost do not differ in smell, sharp bitter taste, then they are used in cooking in different ways.

Zira is necessarily added to pilaf - not a single pilaf preparation different peoples can not do without this spice, cumin is added to vegetable and meat dishes. Black cumin is mainly used in confectionery, sprinkled on top of cakes, sometimes added to pickles for flavor. Try adding cumin, black or plain to cucumbers, tomatoes, or sauerkraut. Delicious. No wonder they bake bread with cumin, sprinkle crackers. Today it is the most popular spice for flavoring confectionery. And if you bake potatoes in the oven, sprinkled with cumin or cumin seeds on top, we get a very interesting new taste. You can also pour sour cream over the potatoes, and sprinkle seeds on top, this is also very tasty. You can try combining different spices with cumin. So, cumin and coriander are added to Borodino bread, you can add these spices to vegetable dishes, salads - it’s not for nothing that both of these spices are part of the seasoning for vegetables “garam-massala”. Cumin can also be added to tea, tasty and healthy. But do not forget that any spice has its limitations. Zira-cumin also has dangerous properties - for allergies, gastritis, gastric and duodenal ulcers, it is not recommended to use it with high acidity, it is not indicated for thrombosis and thrombophlebitis.

It would seem, why buy these spices at all? Firstly, not a single real pilaf, as already written above, can do without them, and secondly, it is useful. Instead of pills for nausea, chew cumin seeds, especially since there are situations in life when you need to give up medicines - during pregnancy, when treating very small babies.

I would like to warn against the purchase of these seeds for future use. At long-term storage cumin is starting to get bitter. I carefully kept the fruits brought from India, but after 7-8 months the seeds began to taste bitter.

From the curious: the small island of Comino in the Maltese archipelago is named after cumin - it is almost completely covered with fields of this spice.

Zira, cumin and cumin - the same thing? What is the difference between them? Indeed, outwardly, the plants are very similar, as are the spices that are made from them. All plants are included in the Umbelliferae family. However, there are differences between them, both in the taste of spices and in the smell.

The confusion has led to the fact that for many spice manufacturers, zira and cumin are one and the same. As a basis for this article, we took the book "The Big Cookbook of Spices" by the EKSMO publishing house (translated from German language M. Tekegalieva). We consider it the most authoritative of all existing sources in Russia.

Let's start with the names. Zira is called differently kmin, cumin - black zira, ajgon, kammun.

The specific names are as follows:

• zira - Cuminum cyminum;
• cumin - Cuminum nigrum;
• cumin - Carum carvi.

Spices have different names in other languages ​​as well.

• Zira in German - Ägyptischer Kümmel, Kumin, in English - cumin, white cumin, in French - cumin, cumin du Maroc.
• Cumin in German - Kaiserlicher Kreuzkümmel, Himalaya-Kreuzkümmel, in English - black cumin, in French - cumin noir.
• Cumin in German - Wiesenkümmel, Echter Kümmel, Brotkümmel, in English - caraway, in French - semence de carvi, cinis de Vosges.

Appearance.

Flowers.

Zira is considered an annual plant, cumin is a biennial, and cumin is a perennial. Zira flowers are white or pink, cumin flowers are white and red, and cumin flowers are white. Cumin reaches a height of 1.5 m, unlike cumin and zira, whose height does not exceed 0.5 m.

Seeds.

Seeds of zira are brown or gray-green in color. They are no more than 5 mm long and have longitudinally extending ribs. The shape of the seeds is straight or slightly arched.

dark cumin seeds Brown color. Reach a length of 5 mm, have longitudinal ribs. The shape is narrow, curved crescent.

Cumin seeds are brown in color, have mericarps curved in the form of a sickle. The length of the seeds is from 3 to 5 mm. Each of them has 5 longitudinal ribs.

Zira has a brownish, greenish or grayish color. It has a straight or slightly arched grain shape with longitudinal ribs.

Cumin (black cumin) is dark brown in color, narrow and curved in the shape of a crescent, with longitudinal ribs.

Cumin is brown, it has 5 clearly visible longitudinal ribs

Origin.

The historical homeland of zira - Eastern countries mediterranean sea most likely Egypt. Cultivated in Asia and the southern continents.

Cumin grows in the mountainous regions of Central Asia. In the wild, it is found there and in the territories up to the Eastern Himalayas themselves. Asia is considered the historical homeland.

Cumin has historically originated from European and West Asian countries. Cultivated in many European countries, replacing cumin there.

Peculiarities.

Before using zira, the seeds must be roasted so that they give more flavor. The smell is bitter, has nutty notes.

Cumin has a more bitter taste than cumin, with which it is often confused. It also has a spicier flavor. It takes a little time to roast the seeds. Sometimes it's not even needed.

Cumin has a spicy spicy taste. It is also a honey plant, from which bees collect nectar in large quantities.

During heat treatment, zira reveals its taste and aroma.

Cumin is added to dishes during cooking

Cumin honey is very good for health

Contraindications.

Cumin is forbidden to use during ischemia and after suffering heart attacks.

Application

In cooking.

Zira is an indispensable spice in India, added almost everywhere. It is seasoned with couscous, curry, it is added to dishes with legumes, soups, meat and confectionery. If the zira is fried, it will acquire a fuller flavor. In ground form, it is found in various spicy spice mixtures.

Cumin is used in northern India as a substitute for jeera. Only it is sometimes not fried, but immediately added to the finished dish after frying the necessary product.

Cumin is an important ingredient in German and Austrian cuisine. There it is added to soups, vegetable dishes. The famous German sauerkraut is not complete without such a spice as cumin. The spice appears in roasts, dishes with mushrooms and meat. Cumin is used in baking bread. The spice is also present in some alcoholic beverages.

At home.

Unlike zira and cumin, cumin is used in veterinary medicine. It is believed that it in the composition of the feed improves the digestive processes in livestock. It has already been proven that if cumin is in the diet, then milk yields become better, and milk acquires a more pleasant smell and taste.

Cumin is more commonly confused with cumin than cumin due to the fact that cumin seeds are lighter in color. When cumin was first brought to European countries, it was mistakenly mistaken for cumin and named the same. Because of this, the confusion between spices began.