Cumin seeds (Jira) is one of the most common and respected spices in the countries of the East. It has a distinctly sharp, slightly bitter nutty taste and a rich, pleasant aroma.
FROM THE DEPTH OF THE CEILING
Aromatic cumin fruits, according to ancient Egyptian texts, were widely known in the Nile Valley more than 5 thousand years ago.
BIOCHEMICAL PROPERTIES
Carbohydrate-rich Cumin seeds contains vitamins that are extremely necessary for our body: A, K, E, C and group B, as well as an excess of valuable active trace elements: zinc, copper, selenium, iron, magnesium, manganese, sodium and phosphorus.
Cumin seeds in Ayurveda
- Ground Cumin seeds increase Pitta and decrease Vata and Kapha
- The plant has a neutral and cooling energy, which allows you to actively use it as a spice and additive to optimize metabolic processes in the body, as well as as a basic component in traditional Ayurvedic mixtures used for the treatment of diseases of the hematopoietic organs, cardiovascular and digestive systems
- Decoction of seeds helps to restore normal digestion, normalization of bowel movements
- Regular drinking of cumin tea is able to renew kidney tissues, helps to remove poisons from the body.
METHOD OF COOKING
The most popular method of using Jira is tea. The drink is prepared from dried fruits, brewing one teaspoon of seeds in a glass of water. Such tea should be drunk immediately after brewing it.
A thick decoction of Jira, cardamom and coriander is prepared as follows: three spices are brewed in equal proportions (0.7-1 teaspoon each) in a glass of boiling water.
CONTRAINDICATION
Jira is contraindicated for people suffering from acute forms of gastrointestinal diseases (stomach ulcer, duodenal ulcer, gastritis, colitis
