Scientific name: Cuminum cyminum
Broadly well known for their particular zest enhance, cumin seeds, also called Jeera in Hindi, are usually highlighting fixings in the North African, Middle-East, Western Chinese, Indian, Cuban and North Mexican food. The flavor is local to Middle-East Asian area, and today, developed everywhere throughout the world for its charmingly sweet-smelling seeds. The fruit of the plant is called the cumin seed, and it’s popular all over the world as a spice. Cumin has become the subject of medical research, as anecdotal evidence claims it has all kinds of health benefits. Cumin is one such spice that forms an integral part of various dishes in the Indian cuisine.
Cumin Seeds are generally fried or roasted before usage. Cumin seeds are generally available dried or ground to a brownish-green powder. In India, cumin seeds are an important component of curry powder and “garam masala”. Cumin seeds are an excellent of iron, a very good source of manganese, and a good source of calcium, magnesium, phosphorus and vitamin B1
It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to health benefits.