Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. People cook with the fruits of the plant, which are usually referred to as the seeds.
Cumin is a very weak spice often used in highly spiced cuisines, especially Mexican and Indian. Cumin might be confused with caraway. Both belong to the same family of spices.
Cumin is known as "JEERA" in Hindi.
Cumin can be used to season many dishes, as it draws out their natural sweetness. It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavor. Cumin has also been used on meat in addition to other common seasonings. Cumin was also used heavily in ancient Roman cuisine.
Cumin seeds are also often toasted by being heated in an un-greased frying pan to help release their essential oils.Cumin is hotter to the taste, lighter in color, and larger than caraway (Carum carvi), another umbelliferous spice that is sometimes confused with it. Cumin seeds are often ground up before being added to dishes.
Cumin is said to prevent cancer in the long run.
Take 1 tsp of cumin seeds and a glass of water boil it till it becomes ½ a glass and drink it lukewarm. This can be done in the morning on an empty stomach. This will improve the digestion.
Nutritional value per 100 g (3.5 oz)
Energy 370 kcal 1570 kJ
Carbohydrates 44.24 g
-Sugars 2.25 g
-Dietary fiber 10.5 g
Fat 22.27 g
Protein 17.81 g
Water 8.06 g
Vitamin A equiv. 64 μg 7%
Thiamin (Vit.B1) 0.628 mg 48%
Riboflavin (Vit.B2) 0.327 mg 22%
Niacin (Vit.B3) 4.579 mg 31 %
Vitamin B6 0.435 mg 33%
Folate (Vit. B9) 10 μg 3%
Vitamin C 7.7 mg 13%
Vitamin E 3.33 mg 22%
Vitamin K 5.4 μg 5%
Calcium 931 mg 93%
Iron 66.36 mg 531%
Magnesium 366 mg 99%
Phosphorus 499 mg 71%
Potassium 1788 mg 38%%
Sodium168 mg 11%
Zinc 4.8 mg mg 48%
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