SPICES
15-08-2020 di redazione
Cumin is one of the most popular spices in the world and grows on all continents.
It comes from a herbaceous plant (Cuminum cyminum) with leaves as long as 10 cm and arranged in a comb, which has very ancient origins.
The seeds of cumin are practically similar to those of fennel or aniseed.
They have a smaller oblong shape and are dark brown in colour. Its main components are: sodium, potassium, fibres and sugars, fats and proteins.
They give food a particular and slightly spicy aftertaste and can be used in the preparation of soups, stews or vegetables.
The beneficial properties of cumin are many.
In addition to its tasty taste, it brings health benefits that are not indifferent to both body and mind.
To begin with, it is a rich source of iron: an essential component in metabolic and digestive enzymes, as in the famous hemoglobin.
This is reflected in optimal digestion, tissue oxygenation, energy production and proper maintenance of the immune system.
Cumin activates certain pancreatic enzymes useful for the digestion and assimilation of nutrients, and enzymes devoted to the detoxification of free radicals and other potentially toxic substances.
Its use in the kitchen is also suggested to those who suffer from asthma, arthritis or kidney disease.
In addition, some scientific studies also seem to assign cumin anti-carcinogenic properties, especially for stomach problems.
The mind also benefits from the properties of cumin.
It helps to improve our memory; to raise concentration levels; to mitigate insomnia and provide better rest. In the past, the combination of cumin and honey was considered to be a marvellous combination: it was a natural remedy against amnesia, but also a recipe for a powerful aphrodisiac of Arabic origin.
It increases body heat, increasing the body's overall metabolic expenditure. The body burns more calories than usual and, if it does not find any in the bloodstream, it takes them directly from adipose deposits, which helps us to dissolve them. There are 375 calories per 100 grams of cumin.
Food science has recorded that cumin improves by 25% the body's ability to get rid of excess fat, particularly affecting the abdominal area.
It works better when taken together with other spices such as fennel, aniseed, mustard and ginger.
Cumin also works as a stimulant for the digestive process. The food, it would be better to say the scraps, are pushed more quickly to the exit and this reduces their time spent inside the colon, with all the positive consequences in terms of exposure to toxic and possibly cancerous substances.
An excellent herbal tea to drink at the end of a meal to aid digestion can be prepared with the seeds of this precious spice, a pinch of fennel and a little mint, very useful also against coughing.
Chewing cumin seeds would help combat bad breath and stimulate the appetite.
Finally, cumin oil is perfect for massages and wraps, stimulates the circulation and exerts a disinfectant action on the skin.
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