Seasoning Jeera - a delicious and aromatic spice

Seasoning Jeera (cumin) is an aromatic spice, which is native to Central Asia, Iran and India. It looks very similar to cumin, which quite often leads to some confusion in the process of creating culinary masterpieces.

The Origin of spices

Seasoning or Cumin cumin is the dried seed of the plant, which belongs to the family Umbelliferae. The birthplace of such spices is the Middle East and North Africa. Today this plant is cultivated and across the Caucasus, Asia and the Mediterranean. The name "Zira" in our country firmly strengthened since the beginning of this spice came to us from Central Asia. About the second name of this spice (cumin), the Russian residents learned only after she began to come from the West. Cumin is a spice that is collected from “umbrella” plants (like dill) in an immature state and dashivets outdoors. The collection of such seeds is pretty simple.

The appearance and taste of spice

Externally, the spice cumin is a small greenish-gray (sometimes dark) seeds (3-5 mm in length) with pointed ends. As a rule, the flavor of this spice is revealed only after it fried on a dry pan, or pounded with mortar. Currently there are several types of cumin, but they smell slightly different from each other, with the exception of spices growing in India and in Afghanistan. As regards the latter state, it is there in our country are imported black cumin mountain with a gentle “smoky" flavor.

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How to apply spice

Seasoning cumin is frequently used in the preparation of meat dishes. So, if you are creating Uzbek pilaf apply small and dark spice, which in the wild grows in the mountains of Kyrgyzstan and Tajikistan. Of course, during the preparation of such a dinner can be used and Indian cumin, but you should know that the smell and taste of these two species may vary (for example, apples: Antonivka and ranetka). It is also worth noting that in different countries, cumin is used in various dishes. For example, residents of Mexico prefer to buy cumin in powder form and add it to various sauces and marinades. In Morocco and Algeria, this spice is involved in the preparation of grilled brochette-frites (a kind of kebab) and couscous. In the middle East, cumin is actively added to fish dishes and lamb, chicken and vegetables.

Cumin seasoning: useful properties

Cumin are often added to various dishes not only in order to experience its aroma and taste, but also to make the lunch useful properties. Because we all know that cumin is good stimulates the appetite and regulates digestion. In addition, this spice is to cope with the problems that arise on the background of any gastric diseases. Cumin is allowed to use to taste absolutely all dishes. But the seasoning is recommended to fry on a dry pan and grind with mortar. Also its useful to use as a tincture (1 small spoon of seeds on 1 glass of boiling water for quarter of an hour).