CUMIN SEEDS (English) – ஜீரகம் (Tamil) – जीरा (Hindi)
Cumin seeds (each one contained within a fruit, which is dry) are in the cuisines of many different cultures, in both whole and ground form. It not only adds taste to food but also is very beneficial for the body. Also known as jeera, these have been extensively in culinary preparations in the Indian subcontinent since ages. Cumin seeds as a spice for their distinctive flavor and aroma. It is globally popular and an essential flavoring in many cuisines: Bangladeshi, Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, western Chinese cuisines of Sichuan & Xinjiang and Indonesia.
Nutritional value for 1 tablespoon
- Calories: 22
- Fat(g): 1.34
- Carbohydrates(g): 2.63
- Fibers(g): 0.6
- Protein: 0.25
Some Medicinal facts about CUMIN SEEDS:
- It is a great aid in digestion and prevents indigestion, flatulence, diarrhea, nausea, and morning sickness.
- It doesn’t let cough to form and collect in the respiratory system. Since it is to be hot, it dries up all the mucous.
- It also boost the power of the liver to flush out toxins from the body.
- Cumin seeds would be beneficial to sip on a concoction of seeds and water. Boil a handful of seeds along with water. Drinking this water wards off common colds and keeps the digestive system on track. Many South-Indian households drink only ‘jeera-pani’ instead of sipping on plain boiled water.
- It helps in stimulating the secretion of enzymes in the pancreas which in turn helps in the absorption of nutrients.
- They have antiseptic properties and aid in curing common colds.
- For immediate relief from acidity, chew a pinch-full of raw cumin seeds.