Cumin is a spice made from the dried seed of a plant known as Cuminum cyminum, which is a member of the parsley family. Cumin is one of the most popular spices and is commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, among many others. It is available both as whole seeds as well as in ground form. Aside from this, cumin has also played a medicinal role in many parts of the world, including Southeast Asia and Iran, for some years. Cumin originated in Western Asia where it was cultivated since biblical times. Today, India and Iran are the main producers of cumin worldwide. It is also cultivated in Argentina, Morocco, the Ukraine, Egypt, Lebanon, Malta, Mexico, Afghanistan, Pakistan, Turkey, Central America, and Central Asia.
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Physical description:
The cumin plant is small, slender, and herbaceous with finely dissected leaves. The flowers are borne in characteristic flat-topped umbel clusters and are white or rose-coloured. The cumin, or comino, “seeds” are actually dry fruits known as schizocarps. They are thin yellowish brown elongated ovals about 6 mm (0.25 inch) long. Each features five prominent longitudinal dorsal ridges interspersed with less-distinctive secondary ridges forming a tiny gridlike pattern. They contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde.
CULINARY USES
Cumin is one of the most popular spices throughout Asia, especially in India where it is an important component of many popular recipes such as: the yogurt dish raita, alu jira (potatoes with cumin), masala dosa, and the popular spice blend garam masala . Cumin is also popular in Arabic cuisines and a part of baharat seasoning, north African tagines, and falafel. In Mexican cuisine, cumin is a critical ingredient of chili powder, and is found in achiote blends and adobos. Cumin has less importance in traditional European dishes although it has been used to flavor some traditional cheeses such as the Dutch cheese, Leyden.
Benefits:
Modern studies have confirmed some of the health benefits cumin is traditionally known for, including promoting digestion and reducing food-borne infections .Research has also revealed some new benefits, such as promoting weight loss and improving blood sugar control and cholesterol.
-Promotes Digestion
The most common traditional use of cumin is for indigestion
-Is a Rich Source of Iron
Cumin seeds are naturally rich in iron. Few foods are as iron-dense as cumin. This makes it a good iron source, even when used in small amounts as a seasoning.
-May Help With Diabetes
Some of cumin’s components have shown promise helping to treat diabetes.
One clinical study showed a concentrated cumin supplement improved early indicators of diabetes in overweight individuals, compared to a placebo.
-May Improve Blood Cholesterol
Cumin has also improved blood cholesterol in clinical studies.
In one study, 75 mg of cumin taken twice daily for eight weeks decreased unhealthy blood triglycerides.
-May Promote Weight Loss and Fat Reduction
Concentrated cumin supplements have helped promote weight loss in a few clinical studies.
One study of 88 overweight women found that yogurt containing 3 grams of cumin promoted weight loss, compared to yogurt without it.
-May Prevent Food-Borne Illnesses
One of cumin’s traditional roles in seasoning may have been for food safety.
Many seasonings, including cumin, appear to have antimicrobial properties that may reduce the risk of food-borne infections .
Several components of cumin reduce the growth of food-borne bacteria and certain kinds of infectious fungi .
When digested, cumin releases a component called megalomicin, which has antibiotic properties .
Additionally, a test-tube study showed that cumin reduces the drug resistance of certain bacteria.
-May Help With Drug Dependence
Narcotic dependence is a growing concern internationally.
-May Fight Inflammation
Cumin may help fight the effects of stress by working as an antioxidant. The same researchers found that cumin was a more effective antioxidant than vitamin C in the rats they studied.
Risks:
Cooking and eating foods with cumin is likely to be safe for most people. Some people might have an allergy to cumin, however, in which case they should avoid it.
More research is needed before doctors can recommend supplemental dosages of cumin. In one 2013 studyTrusted Source, some people experienced nausea, dizziness, and stomach pain after consuming cumin extract. As with all supplements, people should tell their healthcare provider what they are taking. Many supplements may impact how certain prescription medications work.
People with diabetes, especially those who take medication for diabetes, should use cumin supplements with caution, since it may change their blood sugar levels.
Should You Use Cumin?
You can get some of cumin’s benefits just by using small amounts to season food. These quantities will provide antioxidants, iron and potential benefits for controlling blood sugar. Other, more experimental benefits — such as weight loss and improved blood cholesterol — may require a higher dose, probably in supplement form.
What Does It Taste Like?
Cumin has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness. The whole seeds need to be toasted in order to reach the optimum flavo.
Sources:
:https://www.healthline.com/nutrition/9-benefits-of-cumin#TOC_TITLE_HDR_12
: https://www.medicalnewstoday.com/articles/319562#summary
: https://www.britannica.com/plant/cumin
: https://www.mccormickscienceinstitute.com/resources/culinary-spices/herbs-spices/cumin
: https://www.bbcgoodfood.com/glossary/cumin-glossary
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