Zira is also called. Seasoning cumin

Many housewives believe that cumin and cumin are the same thing. Is this really true? In this article we will study this issue in detail: we will tell you what spices such as cumin and cumin are, how they differ (photos of each spice will be presented below) and where they are used.

Queen of Oriental Spices

Zira is a plant belonging to the small genus Kmin of the Apiaceae family. Quite often this spice is called Roman caraway, or cumin. According to many, cumin and cumin are the same thing, but this is far from true. Indeed, they look very similar in appearance, but the taste of these spices is completely different. Central Asia is considered the birthplace of zira. It has long been used as a spice in Ancient India, Greece, Rome, and the Greeks and Romans used cumin for treatment - this is mentioned in the works of Hippocrates, Pliny the Elder and Dioscorides.

There are several types of cumin with different tastes and aroma. The most common are Persian and Kirman cumin. Zira has a pungent taste and a bright aroma with nutty notes.

Description of caraway

One of the oldest plants discovered in Stone Age pile buildings is caraway. In our state, this plant is found in meadows, along roadways, along forest edges, almost anywhere. It belongs to the celery family. In the first year of life, a fleshy, weakly branched root crop and a rosette of feathery leaves are formed; in the second year, a branched stem is ejected, the height of which can reach 90 centimeters. Cumin blooms in July. The fruits are elongated two-seeds. The seeds are small, ribbed. Young leaves contain about 45% ascorbic acid, and root vegetables accumulate sugar.

Black cumin grows in the Caucasus, the Mediterranean and Asia Minor. This spice is often perceived as cumin. We will try to find out how the oriental spice differs from black cumin. Both spices have a pungent odor and bitter taste, but the taste characteristics are noticeably different, which is why they are used differently in cooking. Not a single oriental pilaf is complete without the addition of cumin; in addition, it is often present in meat dishes, sausages and cheeses. It is mainly used as a spice in the preparation of confectionery, drinks and to add flavor to pickles.

Zira and cumin: how do they differ in chemical composition?

Cumin seeds contain about 20% fatty oil, from 2.5 to 4% essential oils (which contain cuminaldehyde, kimole, paracymol, kimin and carvone), 10-15% proteins, no more than 16% gum, and flavonoids, cumic and beta-pinins, tannins, B vitamins, dipentene, beta-phellandrene, ascorbic acid, perylaldehyde, calcium, magnesium, phosphorus and other minerals.

The composition of cumin seeds includes flavonoids, fatty and essential oils, protein compounds, coumarins, minerals and tannins. The essential oil contains limonene, carvone and carvacrol (it is thanks to this substance that the special aroma appears). A large amount of ascorbic acid accumulates in the roots of cumin.

Useful properties of spices

As you can see in the photo, cumin and cumin are very similar in appearance. How are these spices different? Properties. Regular consumption of cumin helps in the fight against insomnia, amnesia, nervous exhaustion, migraines, stomach colic, dyspepsia, flatulence, diarrhea, bronchitis, cholelithiasis and kidney stones, cough. The benefits of cumin do not end there. This oriental spice normalizes digestion, prevents blood clots, protects the body from heart attacks, improves the functioning of the cardiovascular system, and helps improve vision and brain activity.

Zira has a tonic, diuretic and antiseptic effect, increases libido, and removes toxins from the body. Cumin is a lifesaver in the first months of pregnancy: it relieves nausea and prevents bloating. Pediatricians use cumin to treat children's flatulence, and the Greeks prepare medicinal children's tea from it.

Cumin fruits are also widely used in medicine (used to treat headaches, pneumonia and bronchitis). The spice is considered a good antiseptic. It has cumin and antihelminthic properties. Essential oil helps improve digestion, suppress fermentation processes, normalize bile secretion, relax smooth muscles, and in addition has a sedative effect. The spice seeds are recommended for use for flatulence, urinary tract pathology, constipation and intestinal atony.

By becoming familiar with the beneficial properties of such popular spices as cumin and cumin (we have already found out what the difference is between outwardly similar plants), you can not only add an extraordinary aroma to your dishes, but also improve your health.

Contraindications for use

Is everyone allowed to eat such healthy seasonings as cumin and cumin? We have already figured out how they differ. Let's talk about in what cases it is recommended to stop using these spices. Thus, the use of cumin is contraindicated for duodenal and stomach ulcers.

People with a weak heart should avoid eating meat and fish dishes seasoned with cumin, as the likelihood of a heart attack increases. The spice is not recommended for digestive juice produced by the stomach and for anemia. Cumin is contraindicated for thrombophlebitis and thrombosis. Seeds consumed in large quantities can lead to rejection of transplanted organs.

Application

Caraway fruits are used to obtain essential oil; young shoots are added to salads, soups and pates. Today it is one of the most popular spices, which is used to flavor confectionery products, alcoholic beverages, marinades, sauces and canned food. Essential oil has been used in cosmetology and medicine.

Zira seeds can be used in cooking either whole or ground. In India, cumin is added to vegetable dishes, in Greece, Simir-style sausages are prepared with this seasoning, in Uzbekistan - pilaf, various soups, cold appetizers, in Kyrgyzstan - marinades and sauces, in Armenia - dry-cured sausage sujuk.

Beginner cooks, after reading this material, will be able to safely answer the questions: “What are cumin and cumin used for? How are these spices different and what beneficial properties do they have?

Just the name of the oriental spice cumin immediately gives off heat, like a desert. Of course. Where she comes from is sultry, and there is an unusually intriguing aroma in the air. In the markets of Algeria, Morocco, Tajikistan, India, cumin or cumin is a seasoning that enjoys well-deserved love, like ours, cumin or s.

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

We recognize cumin with our eyes closed

Those who live in the Mediterranean, on 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 - cumin blooms, pleasing the eye. Yes, and it is named after this plant.

Cumin belongs to the Apiaceae family, like parsley. But outwardly, the long, needle-like leaves are more reminiscent. But if rosemary has needles that are valued, then cumin has seeds. And the seeds of our oriental spice are thin, long and can be easily confused with cumin.

This is what happened when European merchants brought spices from the East at their own risk. Cumin, cumin - these names were too difficult to translate, so they called the seasoning cumin. And here the seeds are also similar in appearance - you never know, they were overripe or damp on the way.

These are different spices: cumin and cumin. How are they different, you ask? Zira has smaller and darker seeds. They can also be distinguished by their aroma. Cumin has a more spicy aroma and pungent taste, while cumin has a pleasant, slightly nutty aroma, although more pungent. Cumin has a mild taste and a very pleasant aftertaste.

Cumin has one variety - common caraway. Zira has several of them.

White cumin. It has a nutty taste and aroma. This is the type of spice we sell. It is fried before cooking to fully release the aroma.
Black cumin. Pungent, even bitter taste, strong aroma. The seeds do not require long-term heating and, crushed in the palm of your hand, are added to the dish.
Bunium has a smoked aroma. You can meet it in Tajik cuisine and not only there. Bunium, due to its pungent taste and other properties, was placed in the same cohort as narcotic drugs, and therefore banned from being imported into Russia.

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

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

If you are afraid that you will be deceived at 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 amount of seeds. You definitely won’t be deceived there, and the quality will be high.

Be sick? Chew some cumin

It is not for nothing that cumin is so valued in the East; its beneficial properties and contraindications have been studied since ancient times. Zira has no contraindications as such. Unless you are allergic to the spice. Therefore, be careful: aromatic herb mixtures, curries, garam masala, chilies, Mexican mixtures, chutneys, zhoug (Yemenite seasoning), baharat (Arabian mixture) contain cumin. The grains are not recommended for those who have duodenal ulcers, stomach ulcers, or gastritis with high acidity.

Cumin is given to children to relieve colic, relieve bloating and improve overall well-being.
Slagging and fluid stagnation are one of the main reasons for gaining excess weight. Cumin perfectly cleanses the body, removes toxins from it, and has a diuretic effect. Be restrained in your eating. Zira increases appetite, so don’t go for meat and smoked meats, but for fruits and vegetables. If you have already succumbed to gluttony, do a fasting day for or a week for.
Cumin clears the airways of mucus and helps with coughs and hoarseness.
If you have a stomach ache, are tormented by colic, have flatulence or diarrhea, drink cumin infusion to increase lactation. And pregnant women can recommend the spice for nausea during toxicosis.
Zira also helps nursing mothers. Its beneficial properties are similar to those of caraway seeds and dill.
A tonic made from cumin will clear the delicate skin of teenagers from acne: pimples, rashes, and irritation will disappear quickly.
If you apply a lotion of cumin to a wound or tumor, the wound will heal and the swelling will go away.

I would like to wish everyone else peace and sweet dreams. Drink cumin tea at night and you will sleep like a baby. Sometimes cumin helps to remember forgotten things - doctors often also turn to traditional medicine to cure amnesia and stress.

Cooking cumin according to recipes

For the kidneys

Brew 2 teaspoons of cumin in a glass of water. For greater efficiency, add and to the water.

The same recipe has a laxative and diuretic effect.

For cleansing

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

For the heart

Heat 2 teaspoons of cumin in 1.5 glasses of water in a water bath for 20 minutes. After another 40 minutes, strain. Drink the resulting volume in three doses per day.

This recipe will also cope well with a cough, help remove phlegm, and calm your nerves.

For lactation

1 part ground cumin seeds to 1 part sugar. Eat. You can drink it with milk or water. This volume of jeera can also be brewed in milk or water and drunk three times a day.

For nausea

Tea relieves faintness: a teaspoon of cumin per glass of water.

For memory and amnesia

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

For insomnia and memory

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

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

From wounds and tumors

Lotions made from crushed grains mixed with, or. The product resolves external tumors, tumors of the spleen, and heals 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 crushed cumin at the rate of 40 grams of seeds per 100 ml of oil mixture. Heat the mixture to saturate the oils, cool and use as lotions.

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

Thanks to the unusual smell, dishes with cumin have taken a strong place in cooking. In order for the wonderful seasoning cumin to reveal its aroma, it is fried in a dry frying pan or in oil along with vegetables. Then the smell will be more spicy with nutty notes. An excellent drink is obtained if you add cumin and sour cream to tomato juice. Vegetables, legumes and potatoes are well digested if you add cumin spice. In addition, meat sprinkled with seeds lasts well for several days. It is added to hot dishes at the beginning of cooking, preferably in hot oil before the main products, to enhance the aroma. Jeera has many other beneficial properties about it.

Meat in pita bread with cumin

Fry 200g of minced beef in a frying pan with cumin seeds, one finely chopped onion, and ground pepper. Then add 200g of potatoes, diced, 100g of eggplant. Simmer the mixture over low heat, 5 minutes before readiness, sprinkle with chopped herbs and green onion leaves.

Cut two thin pita breads into squares, place the meat filling in each and make an envelope, corners up. Cut strips from the leftover lavash and tie envelopes. Bake until golden brown. You can serve with sour cream or mayonnaise and of course with any greens you like.

Soup with cumin

Boil the prepared chicken broth, add crushed cumin seeds - 10g,- 5g and ground pepper. Warm over low heat for 5 minutes.

Make dumplings from a small amount of broth, eggs and flour. Place the formed dumplings into the boiling broth. Add fried onions and carrots, taken 50g each, to the soup. Bring to a boil again, remove from heat. Serve with mayonnaise, sour cream, and your favorite spices.

Cabbage with cumin

Cut a head of cabbage, which weighs about one and a half kilograms, into inflorescences and boil for 7 minutes. Now place a non-stick container on moderate heat, add half a tablespoon of mustard seeds and fry until they start to jump.

Next, add a little vegetable oil and a mixture of cumin and coriander, taken half a tablespoon of each. After 3 minutes, add about three tablespoons of water, 1.5 cups finely and simmer until the mixture thickens. Next, add the prepared cabbage, salt and sprinkle with pepper. Simmer covered until the cabbage becomes soft. Stir at least twice during readiness.

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

What is cumin seasoning and what is it made from?

Zira is a herbaceous annual or perennial plant. Belongs to the Umbrella family. The Latin name for the seasoning is Cumīnum cymīnum. Coriander, anise, dill and others belong to this family. Externally similar to caraway seeds. Which is why they are often confused.

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

The fruit is a small seed, 6 millimeters long and one and a half millimeters wide. Very fragrant. They fall off quickly after ripening.

The birthplace of the famous seasoning in Oriental and Indian cuisine is Central Asia. Today it is grown in many countries in different parts of the world.

What is another name for jeera seasoning?

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

Zira is also called zera, cumin, kammun, kmin, Roman or Voloshin cumin.

Why is the composition useful?

Like any spicy herb, kmina contains essential oil. In addition, the following were found in leaves and seeds:

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 large quantities.

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

Used in cooking and medicine.

Useful properties

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

Improves digestion;

Increases appetite;

Has a calming effect on the nervous system;

Stimulates brain functioning;

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 headaches;

Strengthens metabolic processes;

Helps improve vision.

In eastern countries it is considered an aphrodisiac.

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

Use in cooking

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

There are 2 types of spice:

Persian;

Kirmanskaya;

They differ in color, taste and smell. The seeds of the first are large, yellowish-green in color. It is better to fry them before adding them.

The latter are smaller, with a pungent aroma and a richer taste. No pre-frying required.

It is not for nothing that Zira is considered the queen of oriental spices and herbs. It was always present in the dishes of the Egyptian pharaohs.

It's not so common here. Not all housewives know where and how much to add.

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

There are some subtleties in preparation.

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

Grind just before adding.

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

Not roasted in seeds - also for a year in an airtight container in a dark place. Otherwise, essential oils will evaporate.

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

Where to add

This seasoning cannot be completely classified as universal. Still, it has its own original taste and aroma. It is added to:

Minced meat for homemade sausages, cutlets, smoked sausages;

Marinade for barbecue;

Pilaf (especially with lamb);

Seafood: shrimp, squid, fried fish;

Potato;

Lentils;

Legumes: beans, beans, peas;

Kmin is an essential ingredient in oriental dishes:

Stewed meat;

Eggplants;

Lula kebab

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

Added to fermented baked milk, cottage cheese, and other fermented milk products - a light, healthy snack instead of fast food. Sprinkle cumin seeds on soft cheese sandwiches.

Sour cream mixed with ground seeds is a quick and flavorful sauce or dressing for salads and first courses.

A pinch of seasoning will add originality to any sauce.

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

Homemade preparations from cucumbers, tomatoes, cabbage, mushrooms, non-sweet baked goods - everywhere it would be appropriate to add ground or whole seeds.

In the east, it is often added to compote to add a warming aroma.

It has become popular in Latin American cuisine, especially Mexican.

This list of dishes is huge and can be added endlessly.

What spices does it go with?

It has its own strong scent. You need to be able to combine it correctly with other spices and herbs. An ideal combination for cumin would be:

Fennel;

Hot pepper;

Barberry;

Coriander;

Thyme;

Saffron.

For sweet or flour dishes with:

Cloves;

Cardamom;

Nutmeg.

It is included in curries, chutneys, and garam masala.

What to replace

The closest in terms of taste is cumin. If necessary, you can make a mixture of chili peppers, dill, coriander, and anise. True, such a replacement will lack a nutty smell.

How to choose

Zira is sold in stores. True, most often already in ground form. To avoid wasting money, you must first:

View production date. When stored for a long time, it becomes bitter and has an unpleasant aroma.

When purchasing seasoning by weight, it should not contain:

Unpleasant musty odor;

Uneven grinding;

Foreign herbs, seeds.

The seasoning compartment should be high enough to prevent other seasonings and spices from getting into it.

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

Application in medicine

Like many spicy herbs, cumin (jeera) is used in folk medicine. Extracts from it are used in official medicine and cosmetology.

She has:

Diuretics;

Laxatives;

Anti-inflammatory;

Calming

Increased gas formation;

Insomnia;

Chronic fatigue;

Nervous exhaustion;

Bronchitis.

In folk medicine, herbalists prescribe for the treatment of anemia, i.e. the spice can improve blood composition.

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

Tea with cumin improves lactation in nursing mothers. In addition, it relieves colic in infants.

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

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

Lotions with cumin help speed up the healing of wounds and small cuts and abrasions.

Many women know that masks with it get rid of freckles and age spots.

Helps fight acne and acne. Tightens enlarged pores and removes excess oil.

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

Contraindications and side effects

It is used as a seasoning in small quantities. Therefore, there are no special contraindications to its use. Not possible only if you have an individual intolerance.

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

Gastritis with increased acidity of gastric juice;

Exacerbation of gastritis;

Stomach or duodenal ulcer.

Zira seasoning has been used in cooking since ancient times; it decorated the dishes of kings and noble people with its taste and aroma. Times have changed and now cumin is a seasoning available to everyone, regardless of place of residence or income.

About cumin

Zira, or as it is also called cumin, is an annual plant that has spread to all corners of the world. Translated from Arabic it is translated as “seed”, which precisely describes its usual form for use in cooking. We know several types of cumin, but the most common are the Kirman and Persian varieties of seasoning. In Russia, we more often find Persian cumin - yellowish seeds with a characteristic aroma. Kirmanskaya is different in color - it is black, and has a sharper taste. Zira is usually not an independent spice and is used together with other oriental spices, such as turmeric, ginger, etc.

What's inside the seed?

Zira contains from 2.5 - 4% essential oils and at least 15% gum, which makes it one of the most useful seasonings. In medicine, it was previously used as an antiseptic and to speed up healing. Effects on the human body with regular consumption of cumin seasoning in food:

Mexicans add seasoning to tacos because it goes well with vegetables and meat. In India, cumin, that is, cumin, is a constant component of masala and curry. In some European regions, fans of the spice add it to fish and meat dishes, vegetables and even seafood.
The Greeks prepare special homemade sausages with it - loukaniko. These sausages are famous for their unusual combination of ingredients. In addition to herbs and spices, orange zest, leeks and fennel are added to the pork.
In Uzbek cuisine, cumin seasoning is used primarily for pilaf, but few dishes can do without it: soups, main courses and appetizers - everything is usually seasoned with it. Here are some examples: manti, shurpa, lagman, tokosh.
In Armenia and Azerbaijan, chaman is prepared with the addition of cumin, which is then used to prepare everyone’s favorite basturma. To prepare chaman, mix fenugreek, cumin seasoning, garlic and fresh black and red peppers with water.

In what dishes

When it comes to cumin, people are usually divided into two camps: lovers and haters. If you like it, don't be afraid to use it in your cooking. As the practice of many nations shows, you can add cumin seasoning anywhere. Fermented milk drinks, vegetable juices are prepared with it, any porridge goes well with cumin, not to mention pilaf; it’s hard to think of a better match between spice and porridge.

When crushed, it is good to add to cutlets or kebab. They are sprinkled on unsweetened baked goods and added to sausages and deli meats. Used for preparing vegetables, this seasoning gives vegetables an incredible aroma.

Combination with other seasonings

An important rule when adding to food is that cumin seasoning should be as fresh as possible. After standing for more than a month, the ground will lose its magnificent aroma. Therefore, you need to either get a mortar to grind it right before adding it to food, or buy it in sealed bags and do not use it after thirty days after opening. Buying ground cumin on the market is not the best idea if you are not sure that you can distinguish freshly ground from the one that has been sitting for a long time.

Feel free to add any ground peppers or aromatic herbs, such as thyme or basil. It is added when cooking and many Mexican sauces, such as chili.

Lifehacks

To make the dish more aromatic, fry the cumin in a dry frying pan for about a minute, stirring constantly;
chop just before adding, never make it ahead;
Before stewing vegetables, throw a few whole cumin grains into heated oil;
if you make fermented milk drinks yourself, try adding a little cumin sometime, the taste will reveal itself in a new way;
cumin can be replaced with cumin. They are similar in taste and aroma.

Contraindications

In some cases, the consumption of cumin in food should be limited or completely eliminated:

Be careful if you suffer from stomach problems associated with increased acid production, such as gastritis.
Due to the fact that cumin stimulates appetite, it is also better for obese people to abstain from foods containing it.
Zira is an allergen.
Due to its blood thinning effect, it should not be eaten if you are undergoing surgery.

Zira, cumin, zera, cumin, Roman cumin - all these are names for the same spice. Try to introduce new spices into your daily menu more often; they will sparkle with new tastes and aromas. This practice will definitely save you from the problem of an unvaried menu.