Jeera Khar - Jeera Khair - Carum Carvi

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It is impossible to exaggerate the value of cumin in an Indian household. Cumin, often called zeera, is used in the majority of our curries and stews. Throughout Asia, including India, cumin is a spice that is frequently used in a wide variety of foods, whether they are appetisers or major entrees. The main component of cumin, which is frequently brown in colour, is the herb Cuminum cyminum's dried seed. The darker kind of cumin is referred to as black cumin. Its aroma is remarkable and has a flavour that is unique to the spice: it is spicy and woody. Cumin is said to be one of the oldest spices on the earth.

According to Marryam H. Reshii's article "The Flavour of Spice," her book, "The Spice," is native to the Mediterranean region and has been published for a very long time. In actuality, there is proof that cumin was in use more than 5,000 years ago. Cumin seeds were found in Syria at a site that was inhabited in 2000 BCE. Between the 16th and 11th centuries BCE, in Egypt's New Kingdom, cumin use was recorded. The Bible makes reference to cumin, mustard seeds, and coriander.

According to the book "Healing Foods" by DK Publishing, cumin is rich in antioxidants that lower inflammation and is also widely known to be antibacterial and antiseptic. It can help with a number of gastrointestinal problems, improve digestion, and treat motion sickness, bloating, and constipation. Regular cumin consumption may enhance blood circulation.Brown in appearance, common cumin seeds offer a lot of beneficial properties. According to the book "Healing Foods," black cumin seeds, often known as "black seed," have a substantially higher concentration of these therapeutic oils.