What's to know about Cumin!
What are the health Benefits of Cumin?
Cumin is a spice that comes from Cuminum cyminum plant. It has a savoury, nutty and quite pungent flavour. By itself it is almost bitter to the taste, but becomes earthy and aromatic when used as an ingredient in cooking. Chefs rely on cumin to accentuate the sweetness of root vegetables like carrot and beets, as well as adding complexity to vegetarian dishes. It is a must have for enhancing the savoury flavour of rich meats like beef and lamb. Cumin contains compounds called “Flavonoids “that work as antioxidants in the body. Antioxidants can help neutralize unstable particles called free radicals that cause cell damage. By neutralizing these particles, antioxidants can help prevent disease and high blood pressure.
Health Benefits Of Cumin
Cumin promotes digestion, It’s a rich source of Iron, May help with diabetes, May improve blood cholesterol, May promote weight loss and fat reduction, May prevent food-borne illnesses, Reduce inflammation, Increase urination, Supress muscle spasms, Contains antioxidants, Has anti-cancer properties, May help treat diarrhoea, Helps control blood sugar, Fights bacteria and parasites, Improve symptoms of IBS, and Boosts memory.
Brief History Of Cumin
Likely originating in Central Asia, South western Asia, or the Eastern Mediterranean, cumin has been in use as a spice for thousands of years. Seeds of wild cumin were excavated in the now-submerged settlement of Atlit-Yam, dated to the early 6th millennium BC. Seeds excavated in Syria were dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as a spice and as a preservative in mummification.
Cumin was a significant spice for the Minoans in ancient Crete. Ideograms for cumin appear in Linear A archive tablets documenting Minoan palace stores during the Late Minoan period. The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.
Cumin was introduced to the Americas by Spanish and Portuguese colonists. Black and green cumin are used in Persian cuisine. Today, the plant is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile, and China. Since cumin is often used as part of bird food and exported to many countries, the plant can occur as an introduced species in many territories.
REFERENCES