Cumin

Cumin: Names in Other Languages – Sweet Cumin – Hindi – Zira, Gujarati – Jiru, Kannada – Jirige, English – Cumin, White Cumin, Latin – Cuminum Cymium, Cul-umbelliferi or Apicaceae. Carrot, Coriander, Brahmi, Asafoetida, Fennel, Ova A perennial (one-year-old) medicinal plant of the genus (Chamar genus) known as E. is native to the Mediterranean region and is still widely cultivated there. It ranges from 2,170 to 2,790 m in the Himalayas. It is found in a wild state up to the height. It is mentioned that cumin was known in Europe from very ancient times and in England in the seventeenth century, cumin was used as a spice. Mention of cumin is found in the Bible. It has been cultivated since ancient times in Egypt and Palestine. Cultivation of fragrant seeds (fruits) d. Europe, It has happened in Africa, Asia, Arabia, China, Mexico and other regions. In India, it is widely cultivated in states other than Bengal and Assam (especially in Uttar Pradesh and Punjab). These plants are 30 cm. It is tall and its many branches have highly divided delicate leaves one after the other. General symptoms as described in Chamar Gana. The plant bears small, white or pink flowers on spike-like inflorescences (combined chamars). There is a groove and inside there is a seed. Fruits are slightly bitter and flavorful. The grooves contain oil ducts containing 2–4% volatile (volatile) oil and 10% fixed oil. Fruits are added to masala and other cooking items (curry, saar, pickle, cake, pav etc.). It is also stimulant, astringent, carminative, cooling, blood purifying, anti-inflammatory, appetite stimulant, lactating and antidiarrheal. Cumin oil is added to some liquors, and also used in perfumes. In veterinary medicine. The seeds have many uses. Also, the oil-removed chaff is fed to the cattle.

Cumin crop statistics (area, production etc.) are not available officially.Rajasthan, Madhya Pradesh,Gujarat and Maharashtra are the regions where cumin is grown.Tamil Nadu is cultivated in some places (Coimtoor, Cuddapah and Coonoor). Loamy and draining land is required. Fertilizers are plentiful, but should be applied to the crop preceding the cumin crop. In Karnataka and Tamil Nadu, cumin is cultivated on a limited scale as horticulture. The crop needs to be cultivated very carefully. It is harvested before the south-west monsoon or after the north-east monsoon. It does not tolerate the heat of the sun, moisture in the air or rain. Summer crops are sown at the end of April and winter crops at the end of October. Forty kg. From the time the seeds are sown to the time of fruiting, water supply has to be regular but limited. Generally, the crop is ready in 60-90 days. 320 kg cumin yields a maximum of 500 kg. The yield is slightly higher (550 kg) in Jaipur.

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This crop suffers from Bhuri disease due to which the leaves turn black and dry. The solution is to sprinkle sulfur powder on it. In Khaira district Karpa disease also occurs but it is not very harmful.

Jabalpur, Ratlam, Gangapur and Jaipur are the major trading centers of cumin in India from India to Sri Lanka, Malaya, East Africa, Gulf countries of Iran etc. While cumin is exported in the region, it is imported from Afghanistan through Khushki.

The plant known as Shahajire (Black Caraway) belongs to another genus but belongs to Chamar Gana.

Bitter cumin (Vernonia anthelmintica)

This is straight and fine. 60–90 cm. Tall, vigorous and deciduous herb found all over India and Sri Lanka. It is also cultivated. Ms. Clusters of forty flowers are borne from December to February on a semi-pubescent inflorescence. Kritsnaphal [dry and one-seeded fruit] is long and has ten vertical veins and hairs. Other common physical symptoms are as described in Suryaphool Kula and Sahadevi.

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The seeds are astringent, anthelmintic and laxative and useful in asthma, hives, skin disorders, white cod etc. Besides they are nutritive, dipak (appetite), mutral (urinary) and used to kill lice in inflammatory swellings and scorpion venom. is

Black Cumin (Nigella sativa)

Ms. 45 cm. This tall growing herb is native to West Asia (Levant) and is cultivated or grown as a weed in fields in Punjab, Himachal Pradesh, Bihar and Assam. Its leaves are twice or thrice pinnate but partially divided and their segments are linear. The flowers are bisexual, light blue and come singly on a long stalk. There is no pseudomandala. The outer petals are five-petaled and the inner has eight petals. The petals are many and the petals are five to seven paired.

Steam distillation of the seeds yields a yellowish brown, volatile and odorous oil. It contains 45–60 percent carvone, d-limonene and cymene. The oil pressed from the seeds is used for eating. The seeds contain nigelin, a bitter substance. The general physical symptoms are as described in Morwell Gana.

Black jeera seeds are carminative, stimulant, diuretic, aphrodisiac (initiator of menses) and helps women to produce milk. If kept, they remain safe from insects. Seeds are used in spices.

Benefits of eating cumin seeds

1. Promote Weight Loss
Jeera can be helpful for those trying to lose weight. Obesity, Cardiovascular Diseases, Diabetes, Old Osteoarthritis can also benefit from it.

Consuming cumin along with exercise and a balanced diet can speed up the weight loss process. Using herbal medicines has yielded positive results. So cumin is also useful for weight loss.

According to an 8-week study conducted in 2015, some people took weight loss medication and some took cumin. The results were surprising. Along with those who took the medicine, those who ate cumin also lost weight. At the same time, the weight of those who consumed cumin along with those who took medicine also lost weight. At the same time, the insulin level was also shown to be lower due to jeera consumption.

Another study conducted up to 2014 was added. It said that obese women consumed 3 grams of cumin powder with curd daily for 3 months. Their volume, weight, waist size and fat dropped drastically.

Another study found that people who took a daily dose of 75 milligrams of jeera. Those people lost 3 pounds (1.4 kg) compared to those taking a placebo.

2. Promotes Digestion
For centuries, the main use of cumin seeds is for proper digestion. Perhaps even in your home, grandparents are recommending cumin seeds after an upset stomach.

Carminative property is found in cumin. After flatulence or other problems ginger, celery seed, ajwain flower and fennel are used along with cumin.

Several studies have found that jeera helps improve digestion. It can speed up digestion by increasing digestive enzymes.

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3. Boosts Immunity
Cumin is a good source of iron and dietary fiber. jeera is beneficial in maintaining the function of the immune system or the immune system. It fights diseases and makes you less likely to get sick.

One teaspoon of jeera contains about 1.4 mg of iron, which is 17.5 percent of the daily requirement. The immunomodulatory properties present in cumin help boost immunity.

Basil boosts immunity, also reduces stress..

4. Improves Blood Cholesterol
Cumin contains flavonoids with antioxidants. It prevents lipid peroxidation. In turn, the level of Oxidized Low Density Lipoprotein (Ox-LDL) decreases.

Accumulation of ox-LDL is associated with atherosclerosis and coronary heart disease.

According to one study, people who consumed cumin twice a day for 8 weeks experienced a decrease in unhealthy blood triglycerides. So it can be said that jeera reduces bad i.e. LDL cholesterol and increases good HDL cholesterol.

5. Reduces Stress
Eating jeera helps the body to fight stress. According to a study, cumin seeds can reduce stress. When cumin extract is consumed, it reduces stress in the body as compared to stress reduction.

Cumin helps fight stress effectively by acting as an antioxidant. When researchers tested it, cumin was a more effective antioxidant than vitamin C.

6. Other benefits of eating jeera
Cumin has anti-fungal and anti-inflammatory properties to treat dandruff. It helps in keeping the skin healthy. At the same time, the skin can remain blemish-free.

Cumin can also be beneficial in problems like stomach ache and diarrhea. Provides relief from bone and joint pain. It is a good option to prevent anemia.

It is a good herb for relief from problems like cold, fever and diabetes.

This article is for information only and consult your doctor for proper treatment.

Source – Marathi vishwakosha 

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