Cumin Seeds

Cumin Seeds (Jeera)

Cumin Seeds (Jeera)/Cuminum cyminum Family: Apiaceae/Umbelliferae

Cumin Flower, Seed & Plant

This spice is the most common and second most important ingredient in Indian cooking. It is placed with turmeric, chilli powder and other spices in the Indian spice box commonly called Masaliyu/Masala Dabba. Cumin or mainly known as Jeera is the second most popular spice in the world after black pepper. The brown aromatic small seeds give out a particular flavour to the dish when roasted or added to hot oil. The sweet aroma of cumin seeds could be felt inside and even outside the house. They are native to the Mediterranean but now a vital ingredient in Indian cooking, used either whole or in powdered form in vegetable, grain and legume dishes as well as in many spice blends for curries. It is a popular seasoning

with curries and gravies that aids digestion with its antioxidant properties, reduces acidity, boosts immunity and is rich in iron.

Despite first being cultivated in Ancient Egypt, Cumin can now be found being cultivated in most hot regions like India, Palestine and the Eastern Mediterranean countries. Cumin

Black Cumin Seeds

is found in two varieties namely plain and black. The plain cumin seeds are oval, brownish-green in colour and about 5 mm long. Although they look like and are commonly mistaken for caraway, cumin seeds are longitudinally ridged and tend to be straighter. On the other hand, black cumin seeds are darker and smaller than the plain cumin seeds. Cumin has a very distinctive, strong and spicy aroma and a rich, warm and earthy taste with a very light bitter touch. In Indian cuisine, cumin plays a vital role in most curries, pulao and certain breads. When mixed with ground coriander, it forms the basis of most curry powders and various other masala. The seeds are also used in snacks, as an appetiser and the dry roasted cumin powder is an essential flavouring in the Gujarati drink called as buttermilk or better pronounced as Chaas in local language.

Cumin is found as a smaller, slender seed of an umbelliferous plant. It usually reaches to the height of 25 cm or at times higher than that and tends to bend downwards under its own weight. The leaves appear as linear blue-green coloured

with a fine division and the flowers are borne in small compound umbels. These seeds come as paired or separate carpels having 3-6 mm of length. They are grown from the seeds mainly in hot climates but can also be grown in cooler conditions if started under glass in spring. A sandy soil is the best and the seeds are normally ready in four months after planting. They are harvested when the seeds turn to brown, dry and thresh like other members of the umbelliferae family. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder.

Cumin Seeds

Cumin consumed with hot milk is said to help in treatment of the common cold. A tea prepared by toasting cumin seeds and then boiling them in water, when consumed helps to soothe acute stomach problems and helps to manage type II diabetes mellitus. Cumin also contains phyto-chemicals that are known to inhibit cancer cell growth. Cumin seeds have stomachic, cooling, antispasmodic, stimulant, sedative, diuretic, anti-flatulence, astringent, digestive, carminative and antiseptic properties. It is valuable in dyspepsia, diarrhoea and hoarseness, relieves flatulence and colic and stimulates appetite. Dried fruits are commonly used in general ailments of the digestive system like indigestion, abdominal pains, gas problems, dysentery etc. The volatile oil extracted from the seeds has an immune

stimulatory effect which helps in combating infections. The essential oil also shows strong antioxidant activity. The cumin seeds play an important role in ayurvedic as well as siddha (an ancient medical system) preparations. They are used in the treatment of urinary infections.

Before using the cumin seeds whole or ground they should be lightly roasted to bring out the aroma. Cumin brings an earthy and warming feeling to cooking which in turn makes it

Cumin Powder

a staple in certain stews and soups. Ground cumin must be kept airtight, to retain its pungency. It is an important ingredient of most curry powders and many savoury spice mixtures. Cumin is used mainly where highly spiced foods are preferred. It is advisable to use cumin in proper proportion as excess of it could overcome all the other flavours of a dish. It gives bite to plain rice, several vegetables, beans and cakes. A refreshing and appetizing Indian drink namely Zeera Pani is made from cumin and tamarind water. These seeds are used as a spice due to its distinctive aroma and flavour. It can be used to season many dishes, either as whole seeds or in powdered form, as it draws out their natural sweetness.

Traditionally, it is added to curries, tacos and several other dishes. Another very

famous drink named Jal-Jeera is made using cumin seeds along with various other ingredients.

Some household remedies using cumin seeds for several diseases are as provided: to overcome fever, cumin seed powder approx. 200 mg along with jaggery when given twice a day brings good results. Also cumin powder mixed with water can be applied to mouth ulcers. Cumin seed oil when mixed with common salt is applied externally on scorpion sting and other poisonous insect bites. To attain physical strength, whole cumin seeds approx. 200 mg are soaked in cow’s milk overnight, these are then dried and powdered. Now one teaspoon of this powder when taken along with sugar acts as a fortifying tonic. To treat digestive ailments, roasted seeds or powder is given with curd or buttermilk. Anti-malarial medicine is obtained by mixing cumin powder approx 1g with equal amount of bitter gourd fruit juice and consumed. A household remedy for children suffering from intestinal worms includes using about 10g of cumin seeds roasted in an earthen pot and then powdered. When this powder is mixed with 1 teaspoon of onion juice and given to the empty stomach in the morning, it helps to overcome anthelmintic. A local preparation made by adding roasted and powdered cumin and coriander seeds, along with a pinch of rock salt and lemon juice in 100ml of water and given in the morning, helps to treat urinary infections. Very effective results are obtained in the treatment of piles, by applying water extract of cumin seeds externally. By chewing approx 5g of cumin seeds after lunch and dinner could combat excessive indigestion and stomach acidity. Also cumin with honey is best known to treat stomach ache. There are many such homemade remedies for various problems occurring in our day to day life but they must be used under proper care as its outcome may vary from person to person. Having a list of various uses of cumin as

a whole or powdered, it seems unbelievable to have this precious spice out of one’s kitchen and life.

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