Description
Also known as Cuminum Cyminum, cumin seeds, also called Jeera in India, are obtained from a flowering plant ( a member of the parsley family) that is majorly grown in India, North Africa, and the Middle East.
The seeds have a warm earthy flavor with mildly bitter and sweet undertones, which also reflects in its powdered form. They look like caraway seeds but are boat-shaped and a bit longer than them.
This versatile spice can be used in a multitude of ways, from tempering lentils and curries to adding to soups, stir-fries, dips, etc.
Note – Store cumin seeds in a cool and dry place in your pantry away from direct sunlight. If storing them for a long time, it is best to freeze them to maintain their flavor and aroma.
Health Benefits of Cumin
Not only does it perks up the taste of the dishes it is added to, but it also has many nutritional benefits as well.
The seeds are rich in vitamin E and hence have anti-aging properties.
Research shows that cumin is very digestive, antiseptic, and diuretic.
Not only is it good for your taste buds but it also helps you when you want to lose weight. Oh, yes, you heard me right, it effectively aids weight loss.
They help in building up body’s immunity and reduces of risk of falling ill.
Moreover, it also reduces the risk of diabetes, blood sugar, and cancer and treats insomnia.
It is also good for the skin, improves lactation in nursing mothers and is considered ood for brain health.
What is Cumin Powder?
Cumin powder which is also popularly known as ground cumin or jeera powder is a spice powder that is prepared by grinding cumin seeds.
Although cumin powder is made from cumin seeds, both taste different when added to a dish. Cumin seeds burst into flavor when one seed comes into your mouth while the ground cumin mingles well with the base of the dish and becomes a part of the overall taste profile.
The shelf life of cumin seed is at least a year while ground cumin loses its potency in under a month.
You can make cumin powder in 2 ways
Raw – The seeds are simply ground to make a powder. This version is also called ground cumin and is added to spice mixes like Taco seasoning, or to dishes that are still to be cooked like soup, or curries.
Roasted – The seeds are roasted until fragrant and then ground. This version is also called Bhuna Jeera in India and is added to ready dishes like chaat, raita, etc to enhance their taste.
I personally like to use roasted powder in my cooking as it is much more flavorful. By roasting the seeds, their bitter and sharp flavor is reduced and the earthiness is enhanced. You can also store roasted cumin powder for a longer period of time than the unroasted one.
Reviews
There are no reviews yet.