Cumin Seeds (Jeera)

Cumin seeds, commonly known as Jeera are used in the cuisines of many different cultures, in both whole and ground form. It also has many uses as a traditional medicinal plant. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. The main producer and consumer of cumin is India. It produces 70% of the world supply and consumes 90% of that (which means that India consumes 63% of the world’s cumin).

Cumin seed is used as a spice for its distinctive flavor and aroma. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional bread from France. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. In South Asian cooking, it is often combined with coriander seeds in a powdered mixture called dhana Jeera.

Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.

Jeera aids in digestion and cures digestive problems. One of the common uses of Jeera is as a mouth freshener. Chew a few Jeera seeds as they fight bad odour and give a fresh breath. Cumin oil has excellent tranquillizing effects, which help to relieve stress and anxiety that lead to insomnia. It provides great relief from constipation. Roast Jeera seeds in a pan until they turn deep brown. Allow them to cool and make it a fine powder. Have this powder with water or honey on an empty stomach. You can also consume Jeera tea for constipation. As jeera is rich in potassium, it helps maintain the electrolyte balance in the body, preventing heart diseases.