ஜீரகம் (Tamil) – CUMIN SEED(English) – जीरा(Hindi)
Cumin seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.Cumin seeds not only add taste to food but also are very beneficial for body. Also known as jeera, these cumin seeds have been extensively used in culinary preparations in the Indian subcontinent since ages.Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring 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 table spoon
- 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, diarrhoea, nausea and morning sickness.
- It doesn’t let cough to form and collect in the respiratory system. Since it is supposed to be hot, it dries up all the mucous.
- Cumin seeds also boost the power of the liver to flush out toxins from the body.
- It would be beneficial to sip on a concoction of cumin seeds and water. Boil a handful of cumin 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.
- Cumin seeds help in stimulating the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
- Cumin seeds have antiseptic properties and aid in curing common colds.
- For immediate relief from acidity, chew a pinch-full of raw cumin seeds.