Bella Adams
Cumin is a seasoning with a rich history. It is the seed of a plant of the Umbelliferae family. Eurasia is considered to be the birthplace of spice. Some sources say that the seasoning was used as early as 5,000 years ago. Today, cumin can be found both in the wild and in cultivated form. The spice is grown and produced in almost all parts of the world. Cumin has a pungent flavor and spicy aroma.
Nutritional value of cumin
Nutritional value (per 100 grams of unprocessed seeds):
- Calories 333 kcal
- Proteins 19.8 g
- Fats 14.6 g
- Carbohydrates 49.9 g
Cumin is rich in various useful substances: B vitamins, tocopherol, β-carotene, phylloquinone, ascorbic acid, calcium, potassium, iron, and phosphorus. All these components are essential for the normal functioning of the body.
Useful properties of cumin
Due to B vitamins, cumin seeds promote the growth of body tissues and strengthen the muscular corset. Vitamins are also necessary for the quality functioning of the nervous system and stable brain activity. Thanks to its nutrients, cumin strengthens the protective functions of the immune system, increases the degree of absorption of food into the blood, has an antioxidant effect, and fights internal inflammation.
Cumin contains an important substance – choline. It affects metabolic processes and harmonizes the content of bad cholesterol in the blood. Due to potassium, the spice improves the functioning of the heart and blood vessels and protects them from age-related changes. Calcium and phosphorus help to strengthen and quickly restore the bone system and iron affects the blood composition and stabilizes the process of hematopoiesis, and the supply of substances in the body.
Cumin is a good antioxidant, as it contains a large amount of vitamin E, and it is known that antioxidants help the body restore damaged cell structure and protect the body from harmful environmental influences.
Contraindications to the use of cumin
This product, along with other active herbs and seeds, is a strong allergen. Very often, when eating an unfamiliar dish containing cumin, you may experience shortness of breath, nasopharyngeal swelling, or a rash. In case of all these symptoms, you should immediately seek medical attention. Cumin is prohibited for use by people suffering from inflammatory diseases of the digestive system, as well as high acidity and gastritis, which is accompanied by high acidity. It is not recommended to consume cumin in combination with foods such as pineapple, guava, sour citrus fruits, and other fruits that increase the secretion of gastric juice. Pregnant women need to take cumin in limited quantities, as digestive stimulation contributes to heartburn and discomfort. For the rest, there is a strict rule – it is better to consume natural spices in small quantities than mixed in a large dosage with a variety of spices to enhance the taste.
Cumin and cooking
Cumin is actively used in cooking. It is most often added to baked goods and salads and is also used for pickling and fermenting cabbage, cucumbers, and tomatoes. It gives a spicy and richer flavor to dishes. And since it can stimulate appetite and improve digestion, it is recommended to add it to dishes made from fatty meat and legumes. It helps to reduce bloating and helps with flatulence.
Cumin seeds are also used in the preparation of cheeses, and sausages and added to cheese and butter. It enriches vegetable dishes, soups, cereals, and poultry dishes. It is a very popular spice that has found application in the cuisines of different countries. It is equally popular in Asia and Europe.
Cumin can often be found in various mixtures, as it goes well with many other seasonings.
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