Zera (Cumin) grains

Each nation has its own favorite spices and herbs. In Bulgaria, pepper is used in many dishes; it is not surprising that sweet pepper is sometimes called bell pepper. Georgians love to season meat and vegetables – khmeli suneli. And in Asia, not a single pilaf can do without a spicy plant – cumin.

The taste of cumin is vaguely reminiscent of dill, but with a less pronounced aroma. During heat treatment, cumin adds a spicy aroma that cannot be confused with the aroma of other spices.

Zira use in cooking (dishes)

Despite the smell, cumin is very popular; it improves the taste of meat, especially lamb. That is why it is often added to the marinade for barbecue, of course, taking into account national traditions and taste preferences. Zira is popular in Afghanistan, Iran, India, as well as Tajikistan and Uzbekistan. For example, when marinating kebabs in Tajikistan and onions, they use cumin seeds. And for Kokand-style kebabs (Uzbek cuisine), lamb kidneys and marinated liver with lamb, use crushed cumin with black pepper and salt.

By the way, crushed Zira powder has a second name – caraway, and many people confuse them. Cumin is added to meat dishes, especially during frying, because all the cumin seeds burn, which leads to a sharp, unpleasant taste. As in Tajik cuisine, as well as in Uzbek sausage meat, as well as onions and garlic, you need to use cumin. Zira is often added to rice dishes, it can be either spicy rice from Indian cuisine or Uzbek meat pilaf.

Zira in Indian cuisine

Jeera holds a special place in Indian cuisine. It is part of the famous savory Garam Masala mixture and is added with cardamom, coriander, cloves, pepper, cinnamon and cumin. These spices are lightly fried in a frying pan without oil and then ground in a coffee grinder. This mixture is used to add a spicy flavor to pea and other legume soups, vegetable dishes, sauces and baked goods. Jeera is an important ingredient in spicy curries and can contain up to thirty different herbs and seeds. The most famous of them are coriander, mustard, chili pepper, fenugreek, nutmeg, mint. Just like in garam masala, they are first fried in a frying pan without oil and then ground in a coffee grinder. Curry goes well with meat, fish, vegetable dishes, as well as rice.

Zira properties and benefits

The beneficial properties of cumin were still valued in Ancient Greece and Ancient Rome, where it was used both as an aromatic addition to food and as an effective remedy. Zira really has a number of preventive and medicinal properties. It has been found that the spice improves digestion and metabolism (removal of harmful substances by various body systems). Those who suffer from respiratory and circulatory diseases are also recommended to add this magnificent plant to their food.

A decoction of cumin is recommended for the prevention of flatulence in infants. Zira contains many vitamins (E, C, A, V6, V2) and minerals (potassium, calcium, zinc, selenium, iron and others). It is not recommended to use this spice for people suffering from peptic ulcers.

Experts advise not to store cumin seeds for a long time, and ground cumin at home should not be stored for more than 1 month, as it acquires a musty smell.

How to store cumin?

Store in sealed containers, protect from light and moisture.

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