Zira for culinary and medicinal purposes: the advantages of seasoning and the secrets of cooking. Seasoning zira - what kind of spice is it, what is its taste and smell, where is it added and what can replace black zira

Cumin, zira, cumin .... Chaos reigns in European cookbooks because many authors confuse all these plants. This is due not only to similar names and synonymous concepts, but also to the almost identical appearance of the seeds of these plants, which are used to season food. But if you try a cumin seed and a cumin seed, you will understand that these are not only biologically different species, but also a very special taste.

Meet: zira, she is cumin

If you do not go into botanical subtleties, then we can say that zira and cumin are one and the same. At least in cooking. This is one of those spices that gives oriental dishes that typical spicy taste. Indian peasants grow it in their gardens, as we do parsley. It is widespread in Central Asia, and our neighbors from the former Soviet republics use it in many of their dishes. Including, cumin is often put in the famous plov.

But in Europe, this spice is not so widespread due to a funny translation incident. For centuries, Europeans thought that cumin and cumin were one and the same. Therefore, dishes were seasoned only with cumin. Zira, on the other hand, was undeservedly forgotten, and only recently has she begun to return to European cuisine again.

However, we can say that cumin is a spice that has a difficult history in Europe as well. In antiquity, it was widely used by the Greeks, who adopted it from the Arabs. Then, along with Roman influence, it spread all the way to the British Isles. And only by the 15th century, zira was no longer used here.

Cumin: spice of Russian fields

Cumin is a surprisingly unpretentious plant. The wild variety of this plant can easily be found in the field. Connoisseurs of spices say that field cumin is the most fragrant. Cultivars do not have such a fragrant smell.

The discovery of this spice in Europe was also not easy. It was brought here by the same Arabs who "shared" zira with the Greeks. The difference was that cumin was never considered a spice. It has been used in medicine. And only over time people guessed to use it in cooking.

Cumin was used as an appetite suppressant. And after the "wolfish appetite" he also contributed to digestion. In addition, a love drink was prepared from it on morning dew, because cumin essential oil is a strong aphrodisiac. And then we decided to try adding it directly to food. And the path to a man's heart has become even shorter.

Cumin is considered a traditional spice for baking. We are used to seeing it in bread, for example, in the famous Borodino variety. But in other countries, sweet pastries are also baked with it. Good with cumin and the so-called "heavy" food: fatty meat, pilaf, pastes. The spice helps her digest better.

Cumin and cumin: such different twins

The confusion between spices arose not only because of the similar name. Both plants eat seeds. They are very similar in appearance. Cumin is a little darker. But given that both plants have several varieties, and each seed may differ in shade, it is very easy to get confused.

The only way out is to try on the tooth. Spices have a very different taste. Therefore, they are used in different dishes. Zira has a fresh light nutty aroma. From the powdered spice, it disappears very quickly, so you only need to grind it before cooking. It is generally not recommended to buy already ground cumin. You can clearly feel the difference between whole seeds added to a dish and ground powder. Cumin is much more pungent and pungent, with citrus notes. But its aroma is also fresh and spicy.

However, the twin brothers cumin and cumin have one common secret. In order for the seasoning to reveal its aroma, the seeds must be roasted. You can warm them up in a dry frying pan or drop them into hot oil. In this case, the main thing is not to overdo it. If you keep the seeds of cumin or cumin on the fire for too long, they begin to taste bitter and give the dish a burnt taste. When the dish does not involve heat treatment, you can carefully grind the seeds. The effect will be the same as when roasting.

How to use cumin?

Perhaps most often zira is used for meat dishes. Without it, Tajik and Uzbek pilaf is inconceivable, moreover, it is the whole fruits that are used here. In Kyrgyzstan, meat is marinated with zira before heat treatment. Cumin is the main spice for the Bulgarian sausage sujuk.

Not a single famous Indian sauce can do without zira, whether it be curry sauce or a multi-component seasoning garam masala. By the way, Mexican chili sauce also involves the use of cumin.

Cumin is an excellent seasoning for typical vegetarian cereal dishes. If you fry it in ghee, and then add boiled rice, you get an excellent side dish that can replace a full meal. Zira powder can be thrown into the pan before frying vegetables or mushrooms. Bezzira's famous hummus is unthinkable - a spicy Arabic vegetarian chickpea pate. In general, if you are cooking legumes, try adding this spice. In addition to giving them an exotic taste, it also reduces gas formation in the intestines.

How to apply cumin?

Cumin is traditionally used for bread baking. The second most popular culinary area in which this spice is indispensable is vegetable preparations. If you throw some cumin seeds into pickles or tomatoes instead of the usual dill umbrellas, the appetizer will acquire a unique flavor. Almost all cabbage dishes are good with this spice. This vegetable can be salted, sour, stewed and fried by adding cumin seeds.

They are also used to make drinks. The easiest thing you can do is to brew the seeds like a tea, adding zest to taste. Cumin is also used in brewing. Kvass is insisted on it. In Scandinavia they love caraway vodka and liqueurs.

Cumin is also sometimes used in pilaf. For example, Turkmen plov, unlike Uzbek and Tajik plov, involves the use of cumin, not cumin. And yet it is less typical.

But the most unusual use of cumin is its use as a root vegetable. It is boiled like carrots or parsnips, and sometimes pickled. Cumin root is boiled with sugar or honey, and an unusual dessert is obtained.

Some unusual facts about cumin and cumin

Cumin is a strong poison for birds. Even a couple of grains that a sparrow pecked at can become a deadly poison for him. Often this grass is sown to clover intended for livestock. It improves the digestion of cows, increases milk yield and scares away birds;
Five years ago in Russia, cumin was recognized as a plant containing potent, narcotic or poisonous substances. Therefore, it cannot be used in the manufacture of pharmaceutical drugs. The spice that you can buy in our markets is another subspecies of zira that does not contain a poisonous component. The same list of hazardous substances includes parsley and nutmeg;
If you add cumin to the dish, you can forget about the rest of the seasonings.. It doesn't match with almost anything. The strong aroma and pungent taste outweighs all other spices;
In Greece, young children are treated with tea made from brewed zira seeds.. It is considered a good remedy for infant colic, and is a kind of analogue of our dill water;
Cumin is considered an excellent drug for improving lactation.. Many mothers of infants add it to dishes and teas. But it is better for pregnant women to refuse to eat food flavored with this spice. Its tonic effect can cause premature birth;
In general, zira has a beneficial effect on the digestive tract.. But with the excessive use of dishes seasoned with this spice, you can get problems with the stool. After all, it has a fixing effect;
If you have not roasted cumin in advance, you can add it 10-15 minutes before the dish is ready.. Longer cooking will kill the flavor of the spice and spoil the food. The essential oil, which gives the seasoning a unique smell, will simply evaporate;
There are two types of zira - Kashmiri and Iranian. If you want to achieve a sharper taste and bright aroma, choose Kashmiri. Its fruits are slightly darker, more elongated. The smell of Iranian cumin is also spicy, but more delicate.

Zira is a seasoning that is popular in the East. It is a dried herb from the Apiaceae family. In ancient times, it was used to prepare various dishes. Sometimes it is also called cumin. Seasoning is used not only in cooking of different peoples of the world, but also for medicinal purposes.

The popularity of zira seasoning and its features

Zira originated in India. The way zira looks determines that the plant is an umbrella crop. Seeds are contained in umbrellas, like dill. As the dried buds fall to the ground, unripe seeds are usually harvested.

Cumin (another name for cumin) is grown in Latin Africa, India, Africa and Syria. Seasoning is rarely used alone, in dishes it is used in conjunction with pepper or turmeric. Especially popular in pilaf recipes.

Cumin fruits are composed of resins, essential oils, fats and volatile compounds.

Zira and cumin are considered different spices. What differs is the aroma and appearance. Zira has smaller and darker seeds. Cumin is characterized by a sharper taste and spicy properties.

Spices are contraindicated for a long time to store. The ground spice starts to taste bitter. Oils based on cumin have found application in cosmetic formulations.

Varieties of seasoning

All famous spice mixtures contain zira. The spice is included in curry, garam masala, chili, pilaf mixes and Yemeni spices.

It is worth highlighting the following types of seasoning:

White zira has the smell and taste of a nut. It is fried before cooking.
Black cumin has a sharp taste and a pronounced smell. It is added in small quantities. Seeds do not need to be additionally heated.
Bunium is distinguished by the aroma of smoked meats. This rare spice is banned due to its narcotic properties.

Useful properties of spices zira

Zira is used in many areas of life. Useful properties of spices were valued in ancient Greece, Egypt and ancient Rome.

The spice is considered an excellent antiseptic. With its help, wound-healing compositions are created. In folk medicine, there is a recipe for edema from the crushed seeds of the plant mixed with olive oil.

Spice has the following positive properties:

improves appetite and activates digestion;
characterized by a diuretic effect;
helps to cleanse the body;
used as an aphrodisiac;
has an antiseptic effect;
helps reduce nausea;
stimulates the work of the kidneys, pancreas and liver.

Seasoning is also used for preventive purposes. It prevents the development of heart disease and respiratory problems. Herbalists recommend its use for brewing tea, which improves well-being and uplifts the mood. Before use, you should better know the contraindications.

Zira is used for weight loss. It stimulates blood circulation, removes excess fluid from the body and improves metabolic processes. If you add two tablespoons of such an ingredient to a thermos with green tea, you get an excellent tool for getting rid of extra pounds. This component can be replaced with cumin.

Are there any contraindications?

Zira has not only useful properties, it also has contraindications. You can not use spice with an exacerbation of the organs of the digestive system: with gastritis, peptic ulcer or high acidity.

There may be a strong allergy to this component. Pilaf lovers should be careful. Therefore, the spice should be tried gradually.

If you go too far with it, then heartburn may appear, so it is worth considering such contraindications.

Application in cooking

Zira seasoning is added to many oriental dishes. The use of this ingredient allows you to give an unusual flavor to any dish.

The spice is popular in the following countries:

In the Baltic countries, spice is added to curd dishes and when baking bread.
In Egypt, Turkey or Iran, it is used in combination with black pepper, coriander and red pepper.
Mexicans flavor fried meat and vegetables.
In Tajikistan and Uzbekistan, it is used for pilaf, soups and second courses.
The Greeks add it when cooking sausages and sausages.

In European countries, this spice is appreciated by fans of stewed vegetables with meat, fish and seafood. Cumin is used in blends such as khawaij, bharat or ras el hanu.

Where to add zira?

Do not prepare seasoning for future use. It contains oils that begin to deteriorate over time.

Unusual spice is used in different dishes:

It is added to meat, fish dishes, soups and all kinds of cold snacks.
It is used to preserve tomatoes, mushrooms, cucumbers and cabbage.
Combines with cardamom, cinnamon, fennel for sweet and fruity dishes, as well as for jam.
It is known that zira is a seasoning for pilaf. Saffron and barberry are added to it.
The spice will give an interesting shade to cheese, cottage cheese and sour cream, which are made at home.

The spice is also used to prepare various sauces. Pairs well with tomato and sour cream.

Ground seasoning is added to fillings and minced meat. Whole seeds are sprinkled on cakes and bread. The spice is especially appreciated when added to various marinades.

The secrets of the best dishes are passed down in the family from generation to generation.

When preparing zira, there are also some secrets:

Instead of cumin, you can use cumin. They have similar taste qualities.

The spice can be grown at home. Zira is a plant that loves warmth. It can be grown in a greenhouse and then planted outdoors.

Medical use

The unique properties of the seasoning allow it to be used to treat diseases. It is believed that it helps to relieve nervous tension, eliminate sleep disorders and remove headaches.

Used in cosmetology. With the help of masks with the addition of zira, you can even out the complexion, get rid of swelling and clean the pores.

You can use the following recipes:

To improve kidney function, two teaspoons of cumin should be brewed in a glass of boiling water. Fennel and coriander are poured there. This recipe has laxative and diuretic properties. Used for weight loss.
From cough and to remove sputum, you need to warm a tablespoon of seasoning in 350 ml of water in a water bath for 18-20 minutes. Then infuse the solution for 30 minutes.
A mixture of a tablespoon of honey and a teaspoon of cumin stimulates brain activity. The same recipe improves eyesight.

Belongs to the parsley family. Egypt is also considered the birthplace of this plant. In Europe, this spice was undeservedly forgotten, but recently the demand for it on the world market has grown significantly. It's easy enough to explain. This was partly due to the increased interest in the cuisine of the East, and partly due to the health benefits of this spice for the human body. By its aroma and taste, cumin resembles the well-known cumin. The spice is slightly bitter. It has hints of nutty flavor.

Zira - what is it for cooking? Seeds, used both crushed and whole, are great for a variety of meat dishes. It is very difficult to imagine the famous oriental pilaf without them. Fragrant spice is included in marinades intended for meat. Shish kebab made from such a product has a peculiar and very pleasant taste.

Zira - what is it in These are the seeds that are included in the composition of the spicy mixture called "Garam Masala". Seasoning is added to curry and chili sauces. Crushed seeds are added by Armenian culinary specialists to minced meat, intended for the preparation of a special variety (sujukh). In the East, not a single one can do without zira. A fragrant spice is used in baking bakery and confectionery products. It is also added to dairy products. Zira spice gives a special spicy taste to fish and potato soups, vegetable salads and pork dishes. It enhances the aroma of pickled and pickled cucumbers, mushrooms, tomatoes and sauerkraut.

Zira - what is it for human health? The benefits of the plant in this aspect are enormous. Seeds of zira help to reduce blood viscosity. Thus, they are a prophylactic that prevents the formation of blood clots and, as a result, the occurrence of ischemic strokes, as well as myocardial infarction. The benefits of the spice lie in its ability to normalize the digestive tract and improve appetite. With its use, fried and fatty foods are better absorbed. The spice is indispensable for flatulence, intestinal colic and dyspepsia. Regular consumption of cumin seeds improves brain function and vision.

Nutritionists often include the aromatic spice in various weight loss teas. The spice has a rich taste. In this regard, the dishes, in the recipe of which the spice is included, quickly allow you to feel full. This, in turn, helps to significantly reduce the amount of food consumed. Zira is used for weight loss due to its stimulating effect on intestinal motility and the ability to remove excess fluid from the body. Brewing a drink that will certainly help get rid of extra pounds is easy. A couple of teaspoons of zira should be thrown into a thermos with green tea. It is recommended to drink a drink after a meal or in between meals.

It is worth remembering that the use of any spices should not be excessive. This also applies to Zira. Spice can harm the stomach or duodenum (an ulcer occurs when a large amount of spice is consumed). Other pathologies may also appear. The use of spicy dishes, the recipe of which includes zira, can cause heartburn or inflammation of the gastric mucosa.

Same? What is the difference between them? Indeed, outwardly, the plants are very similar, as are the spices that are made from them. All plants are included in the Umbelliferae family. However, there are differences between them, both in the taste of spices and in the smell.

The confusion has led to the fact that for many spice manufacturers, zira and cumin are one and the same. As a basis for this article, we took the book "The Big Cookbook of Spices" by the "EKSMO" publishing house (translated from German by M. Tekegalieva). We consider it the most authoritative of all existing sources in Russia.

Let's start with the names. Zira is called differently kmin, cumin - black zira, azhgon, kammun.

The specific names are as follows:

zira - Cuminum cyminum;
cumin - Cuminum nigrum;
cumin - Carum carvi.

Spices have different names in other languages as well.

Zira in German - Ägyptischer Kümmel, Kumin, in English - cumin, white cumin, in French - cumin, cumin du Maroc.
Cumin in German - Kaiserlicher Kreuzkümmel, Himalaya-Kreuzkümmel, in English - black cumin, in French - cumin noir.
Cumin in German - Wiesenkümmel, Echter Kümmel, Brotkümmel, in English - caraway, in French - semence de carvi, cinis de Vosges.

Appearance

flowers

Zira is considered an annual plant, cumin is a biennial, and cumin is a perennial. Zira flowers are white or pink, cumin flowers are white and red, and cumin flowers are white. Cumin reaches a height of 1.5 m, unlike cumin and zira, whose height does not exceed 0.5 m.

seeds

Seeds of zira are brown or gray-green in color. They are no more than 5 mm long and have longitudinally extending ribs. The shape of the seeds is straight or slightly arched.

Cumin seeds are dark brown. Reach a length of 5 mm, have longitudinal ribs. The shape is narrow, curved crescent.

Cumin seeds are brown in color, have mericarps curved in the form of a sickle. The length of the seeds is from 3 to 5 mm. Each of them has 5 longitudinal ribs.

Origin

The historical homeland of zira is the eastern countries of the Mediterranean Sea, most likely Egypt. Cultivated in Asia and the southern continents.

Cumin grows in the mountainous regions of Central Asia. In the wild, it is found there and in the territories up to the Eastern Himalayas themselves. Asia is considered the historical homeland.

Cumin has historically originated from European and West Asian countries. Cultivated in many European countries, replacing cumin there.

Peculiarities

Before using zira, the seeds must be roasted so that they give more flavor. The smell is bitter, has nutty notes.

Cumin has a more bitter taste than cumin, with which it is often confused. It also has a spicier flavor. It takes a little time to roast the seeds. Sometimes it's not even needed.

Cumin has a spicy spicy taste. It is also a honey plant, from which bees collect nectar in large quantities.

Contraindications

Cumin is forbidden to use during ischemia and after suffering heart attacks.

Application

In cooking

Zira is an indispensable spice in India, added almost everywhere. It is seasoned with couscous, curry, it is added to dishes with legumes, soups, meat and confectionery. If the zira is fried, it will acquire a fuller flavor. In ground form, it is found in various spicy spice mixtures.

Cumin is used in northern India as a substitute for jeera. Only it is sometimes not fried, but immediately added to the finished dish after frying the necessary product.

Cumin is an important ingredient in German and Austrian cuisine. There it is added to soups, vegetable dishes. The famous German sauerkraut is not complete without such a spice as cumin. The spice appears in roasts, dishes with mushrooms and meat. Cumin is used in baking bread. The spice is also present in some alcoholic beverages.

At home

Unlike zira and cumin, cumin is used in veterinary medicine. It is believed that it in the composition of the feed improves the digestive processes in livestock. It has already been proven that if cumin is in the diet, then milk yields become better, and milk acquires a more pleasant smell and taste.

Cumin is more commonly confused with cumin than cumin due to the fact that cumin seeds are lighter in color. When cumin was first brought to European countries, it was mistakenly mistaken for cumin and named the same. Because of this, the confusion between spices began.

Each nation has its favorite seasonings and spices. In Bulgaria, paprika is added to many dishes, because it is not without reason that sweet peppers are called bell peppers. Georgians like to season meat and vegetables with hops-suneli. And in Asia, not a single pilaf is complete without zira - a spicy plant that resembles cumin in its appearance.

But in fact, zira and cumin are different spices. And a layman who is not versed in plants can notice the difference only by tasting the seeds by mouth.

After all, even in appearance, the seeds of these plants are almost the same - narrow seeds of a greenish-marsh color half a centimeter long with prominent frequent edges.

The taste of cumin resembles dill, but with a more pronounced spicy aroma, not bitter. The aroma of zira is slightly weaker, but its taste is pronounced, and at the same time, a slight spicy pungency is felt.

During the heat treatment of these spices, the following happens: a pinch of zira added to the dish during cooking saturates it with a strong spicy aroma that cannot be confused with the smell of any spice.

In order for cumin to convey its taste and smell to the dish, it must be put at least half a teaspoon. And even more. But now we are talking about zira, which means about those dishes in which it is added.

What dishes add zira

Despite such a peculiar pungent smell, it is very popular. It ennobles the taste of meat, especially lamb. Therefore, it is often added to barbecue marinade, taking into account, of course, national traditions and taste preferences.

Zira is popular in Afghanistan, Iran, India, as well as in Tajikistan and Uzbekistan. For example, when pickling barbecue in Tajik style, cumin seeds are placed along with onions. And for the Kokand shish kebab (Uzbek cuisine), lamb kidneys and liver are marinated along with lamb. All these meat products are sprinkled with crushed cumin, black pepper and salt.

By the way, powdered cumin also has a second name - cumin and this confuses a lot of people.

Cumin is added to meat dishes, especially when frying, since whole cumin seeds burn when overcooked and acquire a sharp unpleasant taste.

Both in Tajik cuisine and in Uzbek cuisine, zira is put in minced meat for sausages along with onions and garlic. In the preparation of horse sausage (Uzbek cuisine), zira is an essential component.

Zira is often added to rice dishes. It can be both spicy rice from Indian cuisine, and meat Uzbek pilaf, which is prepared for the holiday.

Zira, along with dill, cumin and fennel, is put in marinades when canning tomatoes and cucumbers. It is also used in sauerkraut.

This spice can be increasingly found in European dishes: in dumplings, omelettes, soups.

In the Baltic countries, fermented milk products and cheeses are prepared with zira.

Jeera in Indian cuisine

Jeera occupies a special place in Indian cuisine.

It is part of the famous garam masala spice mixture. Together with zira, cardamom, coriander, cloves, pepper, cinnamon are added to it. These spices are lightly fried in a pan without oil, and then ground in a coffee grinder.

This mixture is used to give a piquant taste to soups made from peas and other legumes, put in vegetable dishes, sauces, used in baking pies and muffins.

Zira (cumin) is an essential ingredient in a spicy curry mix. It can include up to thirty different herbs and seeds. The most famous of them are coriander, mustard, chili, fenugreek, nutmeg, mint.

They, just like for garam masala, are first fried in a pan without oil, and then ground in a coffee grinder. Curry goes well with meat, fish, vegetable dishes, as well as rice.

What spices go with zira

Zira harmonizes well with dill, onion, fennel.
It can be put in dishes along with cumin and coriander.
Zira, along with cardamom, cloves, nutmeg and cinnamon, is added to dough products.
Zira, saffron and barberry are the perfect combination for pilaf.

Useful information

In addition to the pronounced taste qualities, zira also has other advantages.

It improves appetite and promotes better digestion of food.
It helps to get rid of colic in the stomach and flatulence.
A decoction of zira cures coughs.
Zira and honey added to milk relieve insomnia.
This spice improves the functioning of the cardiovascular system and the brain.

Note to the owner

There are several varieties of zira. Most often, white zira (cumin) is found on sale. It has a slightly nutty taste and mild aroma. It is customary to lightly fry this spice before use either in oil or in a dry frying pan.
Black zira is less common. It has a sharp bitter taste and a strong spicy aroma. It is added to food immediately and in small quantities.
Another type of black zira - bunium - is common in Tajikistan. It has a burning taste and is practically not used for food.
Zira from long storage begins to taste bitter. Cumin oil is to blame for everything, which quickly deteriorates. Therefore, it is not prepared for the future.
Zira, like any spicy plant, can cause an allergic reaction, so its first use should be minimized in order to eliminate undesirable consequences.