A Short Introduction Of Cumin Seeds - Cumin is a seed of a fruit that grows on a plant known as the Cuminum cyminum. The fruit contains the cumin seed which is separated by drying the epicarp of fruit. Cumin seeds are used in many cuisines and are also included in some herbal medicines, but not much noted.
Why The Name Cumin And What Part Of Tree Is Cumin? Scientific Name - Cuminum cyminum
The English name cumin is derived from the Greek word for its plant species – kyminon which is adopted in Latin as ‘Cuminum’ and later in modern English as – Cumin.
Cumin plant is an annular herbaceous shrub that grows up to 30 to 50 cm. The step is simple green stalk which bifurcates ending ina umbels to form pink, white flowers in separate umblelts. The branches of trees grow at the same height. The flowers turn into fruits that contain the cumin seeds enclosed in fruits. These plants are harvested with hands and dried. After thrashing the plant fruits, we obtain the cumin seeds.
What Is The Taste Of This Grain Spice
Cumin seeds have their characteristic aroma and warm taste because of the compound cumin aldehyde which is aromatic. When cumin seeds are roasted, it changes to taste and aroma because of the change and formation of new pyrazine compounds.
How And Where Cumin Is Used In Cuisine
# Curry Ingredient: Cumin is used in all types of South Asian curries since ancient times.
# Rice recipes: Cumin is used in many rice recipes like Pulav, Biryani and Jeera rice which are the South Asian rice delicacies made with aromatic rice and cumin crackled in clarified butter or oil.
# Veg-Soups: Cumin seeds are crackled in few drops of oil to give a smoky taste and aroma to home-made veggie soups.
# Non-veg Soups: While boiling the meat to make soup or stew, some spices like cumin seeds, cardamom, and black pepper are added to give a nice flavor and aroma to the soup.
# Roasted Cumin Seed Powder: Cumin seeds are roasted and ground to the powder which is used to add taste to cold drinks like lemonade or fruit juices. Roasted cumin seeds powder is also sprinkled on veggie and fruit salads.
# Milk beverages: Roasted Cumin Powder is added to milk byproducts like buttermilk, curd or Lassi to give a fragrance which is commonly drank during hot summer days.
# Tadka: Cumin seeds, mustard seeds, and curry leaves are crackled in oil to provide a tadka to Indian snacks like Dhokla or coconut chutney and Khichadi meal.
How Nutritious Is Cumin For Us
Cumin seeds contain fats, proteins and dietary fibers with a good content of vitamins like vitamin E; vitamin B. Cumin seeds are a good source of dietary minerals like iron, magnesium, and manganese.
What Are The Health Benefits Of Cumin Consumption
# Maintains Respiratory Health:
# Remedy For Diabetes:
# Anti-microbial Properties: Cumin seeds has a property to repel bacteria and viruses which affect and attack our body causing infections and diseases.
# Good For Hemoglobin: Cumin seeds contain iron in large amounts; iron is the main constituent of hemoglobin in the blood. Hemoglobin reacts with oxygen which is responsible for producing energy in the body.
# Nice Night Sleep: Cumin seeds contain vitamin B which is good for digestion of food which makes the body and mind relaxed. It turns to have a sound sleep and reducing insomnia.
# Good Digestion: Cumin seeds activate and stimulate many glands that are present and help the digestive system. Cumin seeds make secret saliva fro the salivary gland which is beneficial for the start of digestion of food right from the buckle cavity. Cumin seeds activated and stimulate the digestive tract to secrete digestive enzymes, acids, and bile juice.
# War On Cold And Cough: Cumin seeds have a warm quality which is good for the cure of common cold and cough.
Let Us Discuss Cumin’s History
Cumin plant is said to be originated in the Middle Eastern region mainly in Syria before Christ. Cumin seeds were traded in parts of Africa, mostly in the ancient Egyptian era where evidence has been collected of cumin uses in culinary and as the preservative for mummies.
Greeks were also known to be a great fan of cumin seeds which were used in many culinary dishes a taste enhancer while serving. Romans were also found to be using cumin in culinary on the large amount.
In India, the uses of cumin seeds are very ancient for thousands of years. Cumin seeds were used as a culinary item in almost all curries to give a distinct taste and warm aroma. Ancient books showed the record of cumin seeds use in many medicinal recipes.
America was away from the knowledge of cumin; Portuguese and Spanish traders are credited to bring cumin to America during exploration and residential settlements.
Soil, Environment & Atmospheric Requirements Of Cumin And Which Countries Can Provide It?
As Syria and Eastern middle countries are found the originators of cumin plant, so it is evident that the plant requires a dry and hot environment. The cumin plant grows well in the dry and hot environment with a temperature range of 25⁰ to 30⁰.
The tree does not support a very cold environment. It is found that in shallow temperature the green leaves of the tree turn violet. A hot and moderate cool environment is a catalyst for plant growth. The tree does not grow in a humid environment.
In South Asian countries cumin is cultivated during winter and harvested at the start of summer when the plant full-grown and yields fruit.
For proper cultivation of cumin plants soil should be loamy with good drainage and the soil should not have been cultivated cumin for at least 4 to 5 years.
Nowadays cumin is grown commercially and exported by India, Turkey, Iran, and other middle eastern countries to countries that consumes cumin in the large amount but does not cultivate. The large importers are America, Shri Lanka, United Kingdom, Japan, Brazil, Netherlands, and Singapore.