Caraway

Cumin is a plant whose seeds are used as a spicy seasoning for food. Unlike zira and coriander, cumin is more popular in European cuisine.

The name of this spice in other languages ​​sounds like this:

• German - Wiesenkümmel, Ekhter Kümmel, Brotkümmel;
• English - caraway;
• French - semence de carvi, cinis des Vosges.

Cumin grows up to 1.5 meters in height. Outwardly, it resembles the dill bush familiar to us: a thin, branching stem, feathery leaves, inflorescences are collected in large umbrellas. The flowers are usually white, pink or slightly reddish.

Zira and cumin are similar in appearance, so they are often confused. Differences between zira and cumin analyzed in our other article.

Botanists have described about 25 types of cumin, of which the most popular is common cumin. It is from this species that the famous spice is produced. In addition to common cumin, there are also:

• dark bloody;
• Bretschneider;
• Buryat;
• Caucasian;
• Grossheim;
• Komarova and others.

Cumin prefers a temperate climate, so it is distributed mainly in Europe. However, this plant can also be found in non-hot regions of Asia. In our country, the largest amount of cumin grows in Siberia, the Caucasus and the Far East.

Cumin usually settles in open places accessible to the sun's rays - on forest edges, fields, meadows or along roads.

Harvesting cumin should begin before the seeds are fully ripe, otherwise, they crumble. Grass is cut in the evening or morning. Cut stems are tied into bundles or stacked in sheaves. The grass is left to dry on a bed of natural fabric or paper in the fresh air under a canopy or in a well-ventilated area. When the crop is ripe, the seeds are separated and laid out in opaque containers with a tight lid. You can also grind the spice into a powder.

Cumin can be bought by weight from a market vendor, specialty spice shops, or the grocery section of a supermarket, already packaged in sachets. The main criterion for choosing cumin is its smell. The aroma should be rich and intense. Make sure the seeds are dry and crumbly.

• light brown;
• spicy aroma with hints of anise;
• sharp taste.

You can learn more about cumin from the video excerpt from the program "Live healthy!"

Nutritional value and calorie content per 100 grams of dry product

• essential oil;
• fatty oil;
• flavonoids;
• coumarins;
• protein substances;
• tannins.

• is a valuable source of vitamin E;
• has an antioxidant effect;
• stimulates the immune system;
• relieves various types of pain;
• produces a diuretic effect;
• is a good lactagon agent;
• normalizes digestion;
• has a beneficial effect on male power;
• soothes and relaxes;
• regulates metabolism;
• has an antiseptic effect;
• helps eliminate bad breath;
• rejuvenates the skin;
• improves blood circulation.

• a contraindication for the use of cumin is pregnancy;
• in the presence of individual intolerance, cumin can cause a severe allergic reaction;
• it is not recommended to eat cumin for people suffering from cholelithiasis;
• Patients with diabetes should refrain from taking cumin.

Thanks to the studied useful and medicinal properties, cumin is used in many areas. Cumin oil obtained from its seeds and used in cooking, medicine and for weight loss.

Pour 1 liter of milk and kefir into a saucepan. When the mixture is hot (but not yet boiling), slowly pour in 6 beaten eggs with salt.

Bring to a boil and, stirring constantly, cook over low heat until whey begins to separate.

Remove from heat and after a couple of minutes add finely chopped greens (a small bunch of dill, cilantro and green onions), a pinch of cumin and ground pepper, squeeze a clove of garlic. Cover a colander with clean, folded in several layers, gauze and drain the liquid.

Then twist the cloth and let the remaining serum drain.Give the resulting mass the shape of a ball, put it in a deep dish, cover with gauze, a bowl and some oppression and put it in the refrigerator. After a few hours, the cheese can be eaten.

Prepare 2.5 kg of beef tenderloin. Grind 2 cloves of garlic, mix with 1 tsp. salt, 1 tsp ground pepper and 1 tsp. cumin. Rub the meat with this mixture.

Set the oven temperature to 160 degrees. When the oven is hot, place the meat on a baking sheet.

Bake for 2.5 hours until medium rare. The temperature inside the finished meat should be 60 degrees.

After the meat is taken out of the oven, wait 15 minutes. Then cut and serve.

Traditional medicine recommends the use of cumin seeds and essential oil for the treatment of a number of diseases:

• intestinal colic;
• flatulence;
• constipation;
• painful digestion;
• cholecystitis;
• pancreatitis;
• inflammation of the gastric mucosa;
• pain in the gastrointestinal tract;
• diseases of the urinary tract;
• hepatitis;
• cardiovascular diseases;
• bronchitis;
• pneumonia;
• migraine.

People who want to lose weight are advised to include cumin in their diet. It removes excess fluid from the body, normalizes appetite and helps get rid of digestive problems.

Cumin seeds can be planted directly in the ground, but it is recommended to prepare a place for planting in advance. In autumn, the soil should be dug up and fed with mineral fertilizer. When the snow melts, you can sow the seeds. For these purposes, small beds are suitable. The distance between the holes should be approximately 35 cm.

Cumin grows very slowly.In the first months of a plant's life, it is necessary to provide it with constant care: periodically loosen the soil, weed and fertilize seedlings.

• Archaeological excavations have proven that the beneficial properties of cumin have been known to mankind since ancient times. The seeds of this plant were found in the tombs of the Egyptian pharaohs. The age of the burials is about three millennia.
• In the Middle Ages, among alchemists and sorcerers, cumin was part of many potions and was used to make protective amulets.
• Cumin looks like cumin.