Cumin seeds are the dried fruits of an annual plant related to parsley. Used whole or ground, it imparts spicy aromatic flavor to the curries, pulaos and raitas. Light roasting in a dry frypan enhances its aroma and flavor. Cumin Powder
Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine.
Cumin can be used to season many dishes, as it draws out their natural sweetnesses. 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 flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is the lingua franca of the cuisines of the Indian subcontinent. Cumin was also used heavily in Ancient Roman cuisine.
Warm Jeera Water
- Coriander (Coriandrum sativum) One tablespoon
- Dry Ginger (Zingiber officinale) One small piece
- Jeera (Cumin um Cyminum) Two tablespoon
- Boil the water in a water pot.
- Add the ingredients and boil
- Allow to remain warm
Benefits
- Gargle jeera water. It controls foul smell at your mouth. Keep your mouth fresh.
- Heals mouth ulcers
- It is an excellent carminative. Improves appetite. Smooth ens digestion.
- Improves blood circulation
- Balances the vata, pita and kapha.
- Recommended for nursing (lactating) mothers
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