Cumin cumin spice application. Zira seasoning: beneficial properties, contraindications, benefits and harm. What kind of spice is this

This spice is known to many of us and loved by many. I would venture to guess that most people associate it with the preparation of pilaf. However, it has a very wide application, and not only in cooking.

Name in English: Carom, Ajowan, Bishop's Weed (lat. Cumīnum cymīnum)

Name in French: Ajowan (lat. Cumīnum cymīnum)

Synonyms or other names: azhgon or ayovan, Roman cumin, black cumin (black cumin, cuminum nigrum) and bunium (a rare type of black, Tajik cumin), kmin, cumin kmin, kimion, kamun, zera (Farsi), kamon khut (translated from Arabic - “ fish cumin"), sugandan (translated from Sanskrit - “good-smelling”).

In what form is cumin sold? :

The spice seeds are mainly used. They have a persistent, slightly bitter and slightly nutty odor. It intensifies when rubbed or fried. In cooking, both whole or crushed cumin seeds and those ground into powder are valuable.

How is cumin used:

Cumin (jeera) is unofficially called the king of Asian spices. It has no equal in popularity in Asia. In India, not a single dish is complete without this spice. Even the traditional local drink Borkhani and many others are made with the addition of cumin. National African and Latin American, especially Mexican, dishes are also not prepared without it. Egyptian falafel, couscous without cumin is completely impossible.

Bulgarian kimon is a must in meat dishes. It is also the leading seasoning for minced meat when preparing sujuk. In Greek cuisine, the spice is part of the recipe for Smyrna-style sausages made from minced beef in a spicy tomato sauce. Stewed meat stifato and dolmades are prepared with it. This is an essential component of hummus.

In no country in the world where pilaf is a national dish can it be prepared without cumin.
Add this spice to the dressing/frying for soups when frying onions, and the dishes will turn out incredibly tasty.
Ground cumin is a component of dressings for cold appetizers and salads, including sour cream and tomato.
The seasoning will give a special aroma stewed vegetables, if you first fry them in oil with a few seeds.
It is added to dough for a variety of baked goods. Crackers, breads, and Indian puri bread are excellent with cumin.
Zira is an excellent preservative. It will preserve and add flavor to pickles and marinades (cucumbers, cabbage, mushrooms, tomatoes).
The taste of croquettes, meatballs, cutlets and other dishes made from minced meat or fish, as well as whole fried, stewed, baked meat or fish pieces, is excellent.
It is useful to add cumin to bean dishes, potatoes and other foods that are difficult for the stomach. It not only adds flavor, but also improves digestion.
Since ancient times, people have appreciated the unique aroma of cumin in dishes made from fermented milk products. In European countries, cumin is added to some cheeses.

Cumin seed oil is one of the common components of perfume and cosmetic products.

What does cumin go with:

Zira, first of all, goes well with all types of meat, especially lamb. In the East, it is customary to fry onions with several spice seeds at the very beginning of preparing meat dishes. It is also perfect as a seasoning for:

giblets (liver, lungs, kidneys, heart);
fish and seafood;
grains and legumes;
vegetables (carrots, peppers, radishes, black radishes, beets);
fruits (apples, pineapple, tangerine) and berries (cherry, serviceberry, viburnum, raspberry, gooseberry, strawberry, sea buckthorn, rowan, red and black currant).

Many world-famous spice mixtures include cumin in their composition. These include Indian curries and garam masala, hot-sweet chutneys, Yemeni mixtures (zhoug seasoning), chili and other Mexican seasonings, baharat and other spice combinations in Saudi Arabia. Ground seeds are always added to the famous chili sauce.

What you should not combine cumin with:

It is hardly possible to find a product with which this spice would not be combined, but it is important not to overdo it. It should be added to minimum quantities, strictly according to recipes.

Culinary experts recommend not using this spice when preparing poultry dishes, especially duck. It will definitely acquire the taste of pilaf.
Few people like cumin in combination with ice cream or sweet dishes, however, it adds piquancy to savory baked goods and some fruit and berry desserts.
Zira, like other spices, increases appetite. Nutritionists take it into account only when creating menus for people who need to gain weight.

Cumin - beneficial properties:

Cumin seeds contain many beneficial substances. This is, first of all, essential oil(the darker the seeds, the more of it and the stronger the smell) and fatty oils. The spice contains vitamins B, C, thymol, cumic aldehyde, beta-phellandrene, gum, calcium, magnesium, potassium, phosphorus, iron and many other trace elements necessary for humans.

The benefits of cumin for humans were known back in the days Ancient Greece And Ancient Rome. Arab and Indian scientists wrote about its properties in their medical treatises. In Greece, to this day, tea is prepared for children according to a special recipe to improve their well-being. It is prescribed to infants to reduce flatulence. Cumin also gives the following effect:

analgesic and wound healing;
calming and relieving insomnia;
relieves itching from insect bites and allergic skin reactions;
warming, which allows it to be used as part of “hot” mixtures in the treatment of colds;
expectorant;
carminative, diuretic, fixative, improves appetite and digestion, relieves nausea, cleanses;
lactogonic;
antiseptic;
tonic, which led to the inclusion of cumin in the list of aphrodisiacs.

Due to such extensive positive impact on human body the spice is used in the treatment of many diseases. In particular, it is recommended to use it as part of teas when prescribing complex therapy for:

pathologies of the kidneys, stomach, diarrhea, colic;
cleansing the body, removing toxins;
the appearance of vision problems;
memory loss (stimulates brain activity).

The antiseptic properties of cumin are used not only for wound healing. It promotes the resorption of tumors, relieves inflammation, and gets rid of rashes and acne. It is also used in drinks to treat the respiratory tract.

Infusions are prepared both from pure cumin and as part of various mixtures. IN folk recipes it is combined with fennel, coriander, cardamom, cumin and other ingredients. In addition to the healing effect, tea with cumin will lift your spirits.

Cumin - contraindications:

The spice is contraindicated in case of high acidity, peptic ulcers of the stomach and duodenum, pronounced inflammation of the mucous membrane, detection. Cumin seeds are high in calories (375 kcal per 100 g). Like any spice, it is used in small quantities. It is worth excluding it completely if you have varying degrees of obesity. There are known cases of allergic reactions to cumin.

Central Asia is unanimously recognized as the birthplace of cumin (cumin). The plant, unofficially recognized as the queen of oriental spices, is cultivated in India, Iran and Afghanistan, Southeast Asian countries, Africa and Latin America. Cumin has eclipsed cumin in Europe, however, it is still grown there.
In the Maltese archipelago, the small island of Comino was named after this spice. The islanders grow zira professionally, on plantations that cover almost all cultivated fields.
In the Middle Ages, there was a sign that a married couple would certainly be happy in life together, if during the ceremony they can carry a cumin seed without losing it.
Jeera does not require any special storage conditions. In a closed container, the seeds will not lose their beneficial properties until the next harvest. Further storage is undesirable, as they will become bitter. You should also not store the spice with a hammer. It deteriorates faster.
It is not recommended to add spices during the cooking process so that the food does not acquire an unpleasant aftertaste. When preparing pilaf, add cumin just before the end of the process and close the cauldron. Then the dish will turn out incredibly flavorful.
When buying a spice on the market, it is difficult to determine its quality. Often traders do not comply with storage conditions and do not pay attention to the purity of the product - there are impurities that can give a completely unnecessary effect. When choosing cumin, also pay attention to the integrity of the seeds. Mash a couple with your fingers. If they are fresh, you will immediately notice a strong aroma.
There are two widely known varieties of the spice. These are white, the most common, and black cumin, the grains of which are not only darker, but also smaller, the smell is stronger, and the taste is sharper. The rarest variety of black cumin is bunium (Buniumpersicum, Buniumbadachshanicum). It grows in Tajikistan.
In 2011, Rospotrebnadzor included cumin seeds, or rather, its rare variety of Bunium Persian or black cumin, in the list of plants with potent, narcotic or poisonous components. According to SanPiN “Hygienic requirements for safety and nutritional value food products" the use of cumin is prohibited as part of dietary supplements.

What is the difference between cumin and cumin?

Due to confusion with the translation of the name of the spice, which occurred in Europe in ancient times, cumin is often called caraway, although they are completely different plants. The seeds have some similarities in appearance, but cumin's are smaller. Aroma, properties, purpose of two spices completely different.

Zira is a spice native to Central Asia, India, from where it spread throughout the world. Jeera has many names: Indian cumin, Roman cumin, cumin, kmin, kammun. Cumin names for cumin appeared due to the external resemblance of the seeds to caraway seeds. But that's the only thing they are similar to. Smell and taste they are strikingly different. Zira is from the genus of umbrella plants, somewhat similar to adult dill, the flowers are similar. But the seeds of cumin are long, up to 5-7 mm, narrow, spindle-shaped.

Types of cumin

There are mainly two types of this seasoning.

White or Persian, Iranian. The seeds are light in color, the taste and smell are soft and nutty. To reveal the taste and smell, the seeds are fried in a dry frying pan or in oil.
Black or Kirman. The seeds of this species are smaller and darker than white. The taste is pungent with a slight bitterness, the smell is more pungent. The seeds are used without prior preparation and in small quantities.

There is also another type of cumin - bunium. But it is widespread only in Tajikistan, and due to its specific properties, it is prohibited for import into Russia.

Strictly speaking, cumin is cumin ground into powder. But thanks to the many names, these names are mixed in everyday life.

Composition of cumin

The spice contains vitamins and minerals, however, due to the fact that the seasoning is used in minute quantities, talking about the contribution of these substances in the diet is exaggerated, their contribution is negligible.

The nutritional value of the spice is given in the table.

However, the value of the seasoning lies elsewhere. Cumin is saturated with essential oils, contains cuminaldehyde, aromatic alcohols and other complex substances, antioxidants. Thanks to this composition, the spice has found application in cooking, medicine, and cosmetology.

cumin spice

In cooking, cumin is added to many different dishes: from first dishes to drinks.

Zira is used both independently and in combination with other spices.

With cloves, nutmeg - for making dough products.
With dill, onion, fennel - for first and second courses, vegetables.
With saffron and barberry - for preparing pilaf.
With turmeric and - vegetable curry.

The list can be continued for a long time.

Spice has special properties, for example, it preserves meat without refrigeration, if you rub it with a mixture of cumin and salt, it enhances the smells of the vegetables with which it is cooked together.

For cooking, it is better to use freshly ground cumin and add it at the end of cooking.

To stew or fry dishes, cumin seeds are first heated in a dry frying pan, then oil is added, followed by vegetables and cereals. Then the spice will reveal itself and permeate the oil and the entire dish with its aroma, taste and beneficial properties.

Useful and healing properties of cumin

Cumin has found the following uses in medicine.

Tonic. When added to food or in the form of teas, it improves body tone. Acts as an aphrodisiac.
Normalizes digestion, relieves nausea, colic, diarrhea. In particular, thanks to this property, cumin infusion can be used by pregnant women during toxicosis, and by infants for bloating and flatulence.

For this, 1 tsp. Brew the spices with water in an amount of 200 ml, cool and drink.

Increased lactation in nursing mothers.

1 tsp. mix cumin with 1 tsp. Sahara. Can be eaten dry with water or milk, or brewed with water or milk. Take this remedy 3 times a day.

Improves appetite by stimulating the production of gastric juice. Strengthens intestinal motility due to its mild laxative effect.
Helps cleanse the kidneys and has a mild diuretic effect.

2 tsp. cumin mixed with coriander and fennel in 2 cups of boiling water - this tea has a mild diuretic and laxative effect.

Improving the functioning of the cardiovascular system.
Removing mucus from the bronchi during colds, bronchitis and other lung diseases.

To improve heart function, make the following decoction: 2 tsp. add 300 ml of cumin to water, heat in a water bath for minutes20 , then insist40 minutesand then strain. Divide the resulting decoction into three parts and drink one third at a time during the day. The same decoction helps remove phlegm from the lungs during colds.

To improve brain activity 0.5 tsp. Mix cumin with a glass of warm milk. You can add honey to taste. Take before bed.

It is used externally as an antiseptic, wound healing, both in dry form and in the form of compresses and lotions.

You can apply pure cumin powder to an open wound.

An oil extract is used for lotions (wound healing, decongestant). To prepare it, take corn, olive, cottonseed or anise oils in their pure form or mixtures thereof. For example, anise and olive oil(in a ratio of 1:2) take 100 ml of oil mixture per 40 g. cumin. Mix and heat the mixture for better extraction, then cool. This remedy is used as a compress for wounds, swelling, and bruises.

Zira lowers blood sugar, while increasing the sensitivity of cells to insulin, therefore it is used as a prevention of diabetes.
Applicable in medicinal purposes also unrefined black cumin oil: for kidney and liver diseases, increasing immunity, lowering cholesterol.

Application in cosmetology

Cumin has found wide application in cosmetology, both in its original form and in the form essential oils.

Compresses (as described above) and products with cumin are used to treat skin inflammation and acne.
To increase skin elasticity, treat cellulite, using oils also for massage.
It is also used in cosmetology for the deodorizing effect of cumin.
Products with cumin cleanse pores, whiten skin, and increase breast elasticity.
Jeera is used to treat dandruff and enhance hair growth.

Jeera essential oils are also used in perfumes of many famous world brands, for example, Dior.

Jeera for weight loss

On the one hand, some sources recommend this seasoning for weight loss due to its mild laxative and diuretic effects, increased peristalsis and metabolism, removal of toxins and tonic effect. And also sources say that this seasoning will make the most low-calorie dish delicious.

On the other hand, cumin increases appetite and enhances the secretion of gastric juice. As a result, you may eat more than you need or feel hungry all the time. Therefore, cumin as a remedy for weight loss, a highly controversial product.

Contraindications

Any product, seasoning, spice brings not only benefits, but also cumin. Benefits and harms are determined individually. If there are contraindications, even magical remedies can cause harm.

For diseases of the gastrointestinal tract - gastritis, ulcers - with increased acidity, since cumin further enhances the secretion of gastric juice.
In case of individual intolerance (allergy).
Before operations, since cumin has a blood-thinning effect.
For hepatosis and obesity, in particular, so as not to increase appetite.

Selection, purchase and storage

When purchasing seasonings, you need to pay attention to the packaging (if packaged) - the package must be sealed and not damaged. When purchasing in bulk, you should choose the seasoning in which the seeds are whole, round, without damage or debris, and their smell is not strong.

Buy cumin for future use a lot not worth it. The cumin oil contained in it burns out in the air, making the spice bitter, unsuitable for food, and causing only harm instead of benefit.

Ground cumin is stored even less than grains; in air it oxidizes faster, burns, and fizzles out. Therefore, it is better to buy whole seeds and grind the seasoning immediately before use. The seasoning, like others, should be stored in a dark, dry, not hot place, in a dry, sealed container.

Zira seasoning has been used in cooking since ancient times; it decorated the dishes of kings and noble people with its taste and aroma. Times have changed and now cumin is a seasoning available to everyone, regardless of place of residence or income.

About cumin

Zira, or as it is also called cumin, is an annual plant that has spread to all corners of the world. Translated from Arabic it is translated as “seed”, which precisely describes its usual form for use in cooking. We know several types of cumin, but the most common are the Kirman and Persian varieties of seasoning. In Russia, we more often find Persian cumin - yellowish seeds with a characteristic aroma. Kirmanskaya is different in color - it is black, and has a sharper taste. Zira is usually not an independent spice and is used together with other oriental spices, such as turmeric, ginger, etc.

What's inside the seed?

Zira contains from 2.5 - 4% essential oils and at least 15% gum, which makes it one of the most useful seasonings. In medicine, it was previously used as an antiseptic and to speed up healing. Effects on the human body with regular consumption of cumin seasoning in food:

Mexicans add seasoning to tacos because it goes well with vegetables and meat. In India, cumin, that is, cumin, is a constant component of masala and curry. In some European regions, fans of the spice add it to fish and meat dishes, vegetables and even seafood.
The Greeks prepare special homemade sausages with it - loukaniko. These sausages are famous for their unusual combination of ingredients. In addition to herbs and spices, orange zest, leeks and fennel are added to the pork.
In Uzbek cuisine, cumin seasoning is used primarily for pilaf, but few dishes can do without it: soups, main courses and appetizers - everything is usually seasoned with it. Here are some examples: manti, shurpa, lagman, tokosh.
In Armenia and Azerbaijan, chaman is prepared with the addition of cumin, which is then used to prepare everyone’s favorite basturma. To prepare chaman, mix fenugreek, cumin seasoning, garlic and fresh black and red peppers with water.

In what dishes

When it comes to cumin, people are usually divided into two camps: lovers and haters. If you like it, don't be afraid to use it in your cooking. As the practice of many nations shows, you can add cumin seasoning anywhere. Fermented milk drinks, vegetable juices are prepared with it, any porridge goes well with cumin, not to mention pilaf; it’s hard to think of a better match between spice and porridge.

When crushed, it is good to add to cutlets or kebab. They are sprinkled on unsweetened baked goods and added to sausages and deli meats. Used for preparing vegetables, this seasoning gives vegetables an incredible aroma.

Combination with other seasonings

An important rule when adding to food is that cumin seasoning should be as fresh as possible. After standing for more than a month, the ground will lose its magnificent aroma. Therefore, you need to either get a mortar to grind it right before adding it to food, or buy it in sealed bags and do not use it after thirty days after opening. Buying ground cumin on the market is not the best idea if you are not sure that you can distinguish freshly ground from the one that has been sitting for a long time.

Feel free to add any ground peppers or aromatic herbs, such as thyme or basil. It is added when cooking and many Mexican sauces, such as chili.

Lifehacks

To make the dish more aromatic, fry the cumin in a dry frying pan for about a minute, stirring constantly;
chop just before adding, never make it ahead;
Before stewing vegetables, throw a few whole cumin grains into heated oil;
if you make fermented milk drinks yourself, try adding a little cumin sometime, the taste will reveal itself in a new way;
cumin can be replaced with cumin. They are similar in taste and aroma.

Contraindications

In some cases, the consumption of cumin in food should be limited or completely eliminated:

Be careful if you suffer from stomach problems associated with increased acid production, such as gastritis.
Due to the fact that cumin stimulates appetite, it is also better for obese people to abstain from foods containing it.
Zira is an allergen.
Due to its blood thinning effect, it should not be eaten if you are undergoing surgery.

Zira, cumin, zera, cumin, Roman cumin - all these are names for the same spice. Try to introduce new spices into your daily menu more often; they will sparkle with new tastes and aromas. This practice will definitely save you from the problem of an unvaried menu.

Zira first appeared in India. It is also called cumin or Roman caraway. Zira is an umbelliferous plant; its seeds are collected in umbels, like dill. Since dried cumin quickly falls to the ground, it is collected in an unripe state. The plant is grown in Iran, Latin America, Syria, etc.

There are several types of cumin that differ in taste and aroma characteristics. The most popular and best are: Persian and Kirman cumin. The seasoning has a sweet-spicy taste and a bright aroma with noticeable nutty notes. By the way, the smell increases if the grains are ground or fried.

In general, there are 2 main types of cumin: white and black. The first option is widespread in our country, as it has a more delicate taste and aroma.

How to select and store?

When buying cumin in a package, be sure to pay attention to its tightness. If you choose spices by weight, pay attention to the integrity of the seeds. The grains must be round, without halves and any damage or debris (see photo). The aroma of cumin should be pleasant and not too strong. Please note that when long-term storage The cumin grains become bitter.

Beneficial features

The benefits of cumin have been known for quite a long time. Regular use of the spice improves performance digestive system, the process of cleansing the body of waste and toxins is activated. The spice also has a positive effect on the blood, which is important for people with anemia. Zira is an excellent prevention of diseases of the cardiovascular system, as it resists the formation of blood clots, which significantly reduces the risk of heart attacks. It helps to cope with respiratory problems, for example, bronchitis, severe cough, etc. Jeera has a positive effect on the nervous system, which helps cope with insomnia, stress and fatigue.

Cumin has a positive effect on the functioning of the nervous system and improves brain activity. The spice helps in treatment and is an excellent prevention of eye diseases. Jeera is an excellent tonic that is also a good aphrodisiac. The spice contains a large number of micro- and macroelements, as well as vitamins, which have a beneficial effect on the functioning of the whole body.

Use in cosmetology

Essential oil is extracted from cumin and used for cosmetic purposes. It has antioxidant properties. Which helps to cope with various types of rashes. The oil perfectly cleanses the skin and removes congestion. Cumin essential oil is an excellent tonic. It has a whitening effect, so it helps remove freckles and age spots. Zira can also be used as a deodorant.

In addition, the essential oil has an excellent anti-cellulite effect. You can also use it for hair care as it fights dandruff and improves hair growth. Another useful property is that the oil improves the elasticity of the bust.

Benefits of cumin and treatment

Zira is a popular spice in folk medicine. Due to the presence of a laxative and diuretic effect, it helps to cope with various diseases. Weak decoctions Jeera can be given to children with colic, and they will also be useful for breastfeeding women to improve lactation. In addition, cumin is an excellent antiseptic that is used externally. With its help you can get rid of small tumors, rashes, pimples, etc. Jeera also has a healing effect and helps wounds and cuts heal faster. The spice also helps improve breathing; to do this, you need to rinse your mouth with the decoction every day.

A drink made from cumin improves kidney function. If you make a tea from the spice, it will help cope with nausea and vomiting, and also reduce bloating. Combining cumin with honey can improve memory.

Use in cooking

Zira is especially popular in Oriental and Asian cuisine. For cooking, both grains and crushed spices are used. Place cumin in dishes made from rice, beans, vegetables and meat. The spice helps improve and diversify the taste of marinades and sauces. Ground cumin is used in the preparation of confectionery, baking, and is also included in spicy mixtures.

Many people like to add spice when making homemade sausages, minced meat, boiled pork, etc. You can also add cumin to salads, meat and fish dishes.

Harm of cumin and contraindications

Jeera can be harmful to people with ulcers or gastritis with high acidity. Given its high calorie content, consuming it in large quantities is not recommended for obesity. There are people who have an individual intolerance to the product.

The first thing we imagine when we mention the word “zira” is a cauldron with steaming oriental pilaf.

She also has simpler names: kmin, kumin and zera. The Arabs call it “Kammun”.

Meanwhile, this spice is popular not only among chefs and gourmets: its healing abilities were recognized by Avicenna and Hippocrates.

From the umbrella family

Central Asia is called the homeland of this herbaceous plant.

People far from botany will easily confuse it with caraway seeds.

Due to its strong similarity, including taste, cumin is called Roman caraway or caraway caraway.

In India, cumin grows in every garden, delighting owners with white and scarlet flowers in double umbrellas.

After flowering, oblong fruits appear, more than 5 mm in size. In gastronomy, the seeds are prized; they are larger in size than caraway seeds and have a rich, bitter aroma with hints of nuts.

Indian cumin is another name for the spice.

It was known to the ancient Greeks and Romans, who added it to foods and medicines. Now the plant, besides India, is cultivated in Africa, China, Iran, America and Turkey.

In Asia, every self-respecting housewife keeps this “queen of seasonings” on hand:

This is what zira is called in the East.

Composition and calorie content

In 100 grams of seeds, most of them are carbohydrates (over 44 g), half as much are fats (22.27 g) and proteins (about 18 g). The rest is taken up by water (just over 8 g).

Zira is considered an autonomous, vitamin-mineral complex:

calcium,
iron,
potassium,
magnesium,
phosphorus,
sodium,
zinc,
ascorbic acid,
retinol,
tocopherol,
group of vitamins B.

The spice has an increased calorie content - 375 calories per 100 grams, but since cumin is not eaten with spoons, it is impossible to gain weight through its fault.

Beneficial features

Along with Hippocrates and the Persian healer Ibn Sina, Plato and Pliny mentioned the healing capabilities of cumin more than once.

With their light hand, the spice took its rightful place in folk medicine, surpassing many medicinal plants, including black cumin seeds ().

It has been noticed that cumin restores the normal activity of the entire body and is used for such ailments as:

An infusion of cumin is considered a delicate diuretic, the effect of which is enhanced by the addition of fennel ( beneficial features herbs are described) and cilantro seeds (). In the company of honey, cumin clears memory.

"Stomach" tea, which drives away flatulence and nausea, is prepared as follows:

A teaspoon of cumin is thrown into boiling water (200 ml) and kept on low heat for about ten minutes.

Drink chilled, half a glass, before meals.

Spice decoction increases lactation in nursing mothers and eliminates colic in babies.

Cumin works as an antiseptic and is often used to heal wounds and remove acne. There is information about the anesthetic effect of this plant.

Taking oil internally

They learned how to extract cumin oil a long time ago, and it was adopted by:

doctors,
cosmetologists,
culinary specialists.

Unrefined black cumin oil was found especially beneficial. It is recommended to take it if your kidneys and liver hurt, your cholesterol is high, or your immune system is weakened.

To restore memory, you need to eat a teaspoon every day with the addition of 2-3 drops of oil.

This same drug will help increase lactation for all young mothers. In some cases, the oil acts as an antiemetic if mixed with water or tea in the right proportions.

External use

In combination with base oils: olive (), sesame or peach - with cumin they turn into an excellent analgesic (pain reliever).

Joint pain subsides by rubbing a mixture of a tablespoon of carrier oil and three drops of cumin oil.

The analgesic effect will increase with the addition of a pinch of grated ginger.

Active substances accelerate blood circulation and metabolic processes in tissues, contributing to the rapid disappearance of hematomas and reduction of pain.

Folk recipes use the anticoagulant qualities of cumin oil:

it is dripped into rose or peach oil, lubricating bruises and bags under the eyes with the mixture (to get rid of them).

Before use, you should test the product on a small area of skin to exclude allergic manifestations.

Jeera oil is also used for:

treatment of dermatitis (allergic), neurodermatitis and itching;
fight cellulite,
getting rid of dandruff and stimulating hair growth,
treatment of facial skin prone to inflammation,
giving elasticity to the bust.

When manipulating oil, you must ensure that it did not get on mucous membranes.

Oil for nursing mothers cumin helps prevent milk stagnation.

If the doctor allows it and you are sure that allergies will not occur, resort to chest massage, taking vegetable oil with the addition of 2-3 drops of cumin.

The pungent smell of the product can repel annoying blood-sucking creatures; you just need to apply a couple of oily drops to your clothes or skin.

If you have an aroma lamp, drip oil into it to disinfect the air in your apartment during flu epidemics.

Lose weight with cumin

Despite the fact that cumin, like all spices, increases appetite, it can be tried as a means of weight loss ():

you will eat with pleasure low calorie dishes flavored with this spice.

Plus, cumin has a set of positive qualities, especially valued by nutritionists:

diuretic effect;
laxative effect;
stimulation of digestion;
removal of toxins.

It is not surprising that cumin often becomes an ingredient in tea for weight loss (the Caucasian hellebore is written about on the page), removing excess fluid, accelerating blood flow and triggering peristalsis.

In general, cumin makes the body cope with even the most restrictive diet.

The drink recipe is simple:

two teaspoons of spice - in a thermos with brewed green tea with the addition of Garcinia Cambogia (