Cumin (whole cumin) is an herbaceous plant, the grains of which are similar to cumin. Cumin seeds have a rich, slightly nutty flavor and a slightly bitter taste.
Usage: cumin is widely used in cooking, especially in oriental cuisine. Whole seeds are used in the preparation of pilaf, giving it flavor. Cumin is also added to potato soups, fish, vegetable salads, fried, baked and stewed pork dishes, and it is also used to flavor bread and confectionery, dishes made from fermented dairy products. Cumin is also important when pickling cabbage, cucumbers, tomatoes, and pickling mushrooms.
Benefits: cumin has a strengthening effect on the gastrointestinal tract, stimulates appetite, cleanses the body of toxins. It helps with flatulence, metabolic disorders, constipation, tumors, diseases of the spleen, amnesia, insomnia, respiratory tract diseases, difficult-to-heal wounds. Cumin seeds are used as a diuretic and antiseptic.
Country of origin: Germany
