Cumin (Jeera in Hindi) is one of the best known antioxidant known to mankind since antiquity. Cumin’s distinctive flavor and strong, warm aroma are due to its essential oil content. Its main constituent and important aroma compound is cuminaldehyde. The flavor of cumin improves over roasting and even better if you microwave instead of traditional roasting without any loss of essential oils as per few new studies. Let me not go into too much of aromatic chemistry, you will find loads of information about cumin and chemistry elsewhere! 🙂
Let me share an interesting use of cumin. I am sure many of you would know about its significance in Indian marriages, more so if you hail from south and south western parts of Indian. Cumin and Jaggery paste is applied by couple, to each other on the crown part of the head which is major event (Muhurat) of wedding. As per the Vedic scriptures it produces positive electric effect and provides same brain wavelength to the couple and thus brain wave lengths meet. When the wave lengths of two persons coincide, it’s obvious we know they are in sync :), they think alike thus signifies happy married life in bitter and sweet times always free of denials. I just realised if this mixture is just applied on crown of head or hands can bring in such a drastic effect imagine having it every day in our foods can bring mega magic right!
Cumin is widely used in several South Asian countries especially in India and China, North and Latin America apart from Spain and Malta in Europe and not to oversight , it is an important spice in Egypt and Morocco and used in several recipes. Most common form of Cumin use has been in the roasted powders and whole cumin in seasonings to dish out vegetarian and non-vegetarian recipes.
In India, Cumin is used widely in seasonings prepared for making curries, dal (dal tadka) and fresh chutneys. Jeera rice (Cumin rice) is another popular rice dish which is tossed with oil /clarified butter and roasted jeera in plenty and several potato and other starchy food recipes. It is added in drinks like rasam (concoction of tamarind juice and spices in think soups of vegetables) butter milk (diluted yoghurt)and jal jeera (drink prepared from water with Jeera powder) These drinks are believed to be the best natural coolants and replenish the body and prevent sun stroke and heat exhaustion.
But how does this work, now let me bring in some chemistry to make it simple to understand:
If you have seen the dishes listed majority of these are starch rich (rice ,potatoes, wheat etc) as the main ingredient when a combination of spice like Jeera is used along with it , it improves following things in the food :
Antioxidants, Nutrient absorption capacity of food, immunity, infection prevention, respiratory problems, digestive problems, iron deficiency, fluid balance, heat exhaustion and improves body metabolism
How does each of this happen?
1.Antioxidant level and stimulates digestive system and to produce bile and pancreatic enzymes that aid in digestion and improved absorption of nutrients
2.Reduces flatulence caused by starchy foods since Cumin has a carminative effect
3.It is rich source of Sodium, potassium and hence helps in keep your fluid (electrolyte balance) and this prevents heat strokes and exhaustion
4.Butter milk is considered cold by most of us and also fear of catching a cold if consumed in large amounts. Cumin can bring in all the magic since it is rich in Vitamin C and A and has high quality essential oils it prevents infections and helps build stronger immunity and improve metabolism (few studies coat that buttermilk helps in slimming and now I believe butter milk with Cumin will do more good to maintain a healthy weight! (Caution: There is never a one single food that can help you lose weight)
5.Cumin is added in seasonings to dals / lentils in India since many lentils have a tendency to develop gases /flatulence/ acidity in some individuals. However cumin provides effective aid for soothing the digestive system and its fibre is an excellent laxative in preventing constipation.
6.A teaspoon of roasted jeera powder with honey works magic in case you have a common cold or a stomach upset.
7.Cumin is rich in Iron and hence a must for woman of all ages apart from pre-schoolers and young children as their iron requirements are high, improve the iron contents of food. Why go for fortified stuff with iron, just add a bit of extra cumin in the snacks and enjoy a healthy snack!
8.Cumin has anti-bacterial and anti-fungal properties and hence aids preventing infections. Warm water boiled with jeera is used even now in several parts of India as a first thing before a meal.
9.Cumin is also added in several pickles and chutneys also for similar reasons, because of its anti-microbial properties, carminative effects and better nutrient absorption.
10.But does this mean we eat pickle thrice a day which is loaded with salt and oils? Answer is yes and no. There are ways to make temporary pickles which last for just few weeks, which are not high on salt and oil yet rich in vegetables and spices and this should be a safer option, more on temporary seasonal pickles in my upcoming posts!
Now, I think most of us know why Indian food has so much use of Cumin. We have been fortifying our recipes with electrifying ingredients like cumin! Paranthas, Pakors, Chiwra, Muruku, Sev, Bhujia, Biriyani, Pulao, dal tadka, Namkeen, Namak pare, Matris (home make salty biscuits), dam aloo, jeera rice,”lassi jeera maar ke!”(Butter milk with a dash of cumin). Imagine all these foods would have never tasted so good and healthy without Jeera to Jazz up your food!
So folks don’t forget to add Cumin/Jeera in your daily diet at least in one or two dishes!
Coming up next: Golden touch of Turmeric for your food!
