Cumin: properties, use, nutritional values



Cumin ( Cuminum cyminum L. ) is a herbaceous plant native to Syria. Its seeds are similar to those of fennel and anise, but are smaller and darker. It has digestive properties and is also useful for fighting halitosis.

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Types of cumin

With regards to the cumin there is a lot of confusion and often with this name we indicate different spices, in fact besides the Cuminum cyminum (the real cumin) we can find:

  • Carum carvi, also known as caraway or German cumin . It is another plant with an umbrella-like inflorescence but with smaller, darker and less spicy seeds. The caraway is most appreciated by the European taste because it is less strong and aromatic than the real cumin.
  • Bunium persicum, widespread only in India, Iran and Tajikistan, called black cumin . Its seeds are long, curved and greyish.
  • Nigella sativa, also known as black cumin and used mainly in Bengali cuisine. The seeds of this spice are black and pyramidal in shape.

    Properties of cumin

    Cumin has carminative and digestive properties and is a good natural remedy for bloating and abdominal colic.

    An excellent herbal tea to drink at the end of a meal to aid digestion can be prepared with the seeds of this precious spice, a pinch of fennel and a little mint, very useful also against cough.

    Chewing cumin seeds would help fight halitosis and stimulate appetite .

    Cumin oil is perfect for massages and wraps, stimulates circulation and exerts a disinfectant action on the skin .

    Calories and nutritional values ​​of cumin

    100 g of cumin contain 375 kcal, and:

    • Proteins 17.81 g
    • Carbohydrates 44.24 g
    • Sugars 2.25 g
    • Fats 22.27 g
    • Cholesterol 0 mg
    • Dietary fiber 10.5 g
    • Sodium 168 mg

    Discover also the properties and contraindications of cumin essential oil

    Use in the kitchen

    The aroma that the cumin seeds release is very intense and the taste is peppery and bitter, so they should be used very sparingly so as not to risk covering the basic flavor of the dishes.

    In Italy the use of cumin in cooking is not widespread but generally it goes well with vegetables, pickles, cheeses, legumes and meat .

    Toasting the seeds in the pan before adding them to the dishes will further enhance the aroma of the cumin.

    The leaves of this plant can also be used in the kitchen, for example to flavor salads or sauces, but the use of cumin leaves is not widespread.

    Cumin is widely used in the cuisine of North Africa, India and the Middle East and is present among the curry and garam masala spices, a very common mixture in India.

    In Morocco it aromatises roasted meat, in Mexico it is put in guacamole, in France it aromatizes some types of bread while in Spain and Portugal it is found in sausages and vegetable dishes.

    Some Dutch and Valdostan cheeses are also flavored with cumin.

    Mainly this spice is suitable for savory dishes but it can surprise the way in which it gives a sweet an exotic and spicy taste. In Lebanese cuisine, for example, it is the protagonist of a cold sweet flavored with spices: the mighli, or cumin cream .

    Curiosity on the cumin

    Known since ancient times, cumin was much loved by the Romans who used it as a condiment or reduced to a paste to spread on bread. The Greeks used this spice so much that they kept it at the table in a container (as we do today with pepper), a custom still maintained today in Morocco.

    During the Middle Ages it was believed that cumin had the power not to let pets and lovers escape and that in general it was a good omen, especially for married couples.

    In the past the union of cumin and honey was considered portentous: it represented a natural remedy against amnesia, but also a recipe for a powerful aphrodisiac of Arab origin.

    By Stefania Puma

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