Kmin (zira). Legends, myths, symbolism, description, cultivation, methods of application

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Kmin (zira). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Cumin (zira), Cuminum cyminum. Legends, myths, symbolism, Photos of the plant, basic scientific information, legends, myths, symbolism

Kmin (zira)

Basic scientific information, legends, myths, symbolism

Sort by: Kmin (Cuminum)

Family: Dill (Apiaceae)

Origin: Southwest Asia

Area: Cumin is grown in many countries including Iran, Turkey, India, Syria, China, Mexico and others.

Chemical composition: Cumin contains essential oils, including kymin, which gives it its characteristic aroma and taste, as well as terpenes, ascorbic acid, carotenoids and other biologically active substances.

Economic value: Cumin is used as a spice to flavor dishes, as well as a medicinal plant to improve digestion, reduce appetite, fight gas and other problems of the gastrointestinal tract. Kmin is also used in the production of essential oils, perfumes, cosmetics and other industrial purposes.

Legends, myths, symbolism: In ancient Roman culture, the kmin was a symbol of love and fidelity. In ancient Greek mythology, kmin was associated with the goddess Demeter, who was the goddess of the earth, agriculture, and grain. In Indian culture, cumin has been used as a medicinal herb to treat gastrointestinal ailments as well as to improve digestion. In general, the kmin has many symbolic associations related to love, fidelity, and agriculture.

Cumin (zira), Cuminum cyminum. Description, illustrations of the plant

Cumin (zira), Cuminum cyminum L. Classification, synonyms, botanical description, nutritional value, cultivation

Kmin (zira)

Synonyms: C. officinale Garsault, C. odoruin Salisb., C. hispanicutn Bge., Ligusticum cuminum Crantz., Cuminia cyminum JF Gmel., Cyminon longeinvolucellatum St. Lager, Luerssenia Cyminum O. Kuntze, Selinum cuminum EHL Krause.

An annual or biennial plant; everything (with the exception of the fruit) is naked, 10-50 cm in height, forked almost from the base.

The stem is thin, glabrous, branched, gray or dark green. 20-30 cm high and 3-5 cm in diameter. Each branch has two to three sub-branches. All branches reach the same height, so the plant has a uniform crown.

The lower leaves are double-trisected, with thin linear lobes of a higher order.

Umbrellas 3-5-beam; petals are white or red, oblong, with an incurved apex.

The fruits are oblong, 6 mm long and 1,5 mm wide, crowned with subulate teeth of the calyx.

The plant is common in Central Asia, as well as in the countries of the Mediterranean basin; used both medicinally and as a spice.

Kmin (zira)

Zira is widely used in cooking, especially in the East. In this case, both whole or crushed cumin seeds and powder from them are used. The seeds have a strong bitter, slightly nutty odor that intensifies when crushed or roasted.

Whole cumin seeds are an essential component of pilaf, being the component responsible for the aroma. Zira goes especially well with lamb.

Ground seeds are widely used by the Turkic peoples in the preparation of meat dishes. In Kyrgyzstan, zira is seasoned with fried meat with vegetables, added for flavor to sauces, to marinade for meat. In Tajikistan and Uzbekistan, it is seasoned with pilaf, soups, hot dishes, cold appetizers, flour products.

Zira seeds are included in the garam masala spicy mixture widely used in India, which has many different variations. In Indian cuisine, zira is added to vegetable dishes, it is part of the curry.

Widely used in Caucasian cuisine.

Rarely used in Greek cuisine, mainly in dishes such as Smyrna sausages, steifato (stew) and dolmades. Cumin (jeera) is an essential component of hummus (chickpea puree).

In Bulgaria, the seasoning is called kimion and is quite often used in meat dishes. The main seasoning for minced meat, from which sujuk sausage is made.

In Gagauzia, together with dill seeds and onions, it is used as a seasoning for an appetizer - lightly salted instant cucumbers.

Cumin is widely used in Mexican cuisine (for example, in chili con carne, and also as a marinade in the preparation of fajitas and tacos). Ground seeds are part of the chili sauce.

Author: Ipatiev A.N.

Cumin (zira), Cuminum cyminum. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For a cold: Mix 1 teaspoon of cumin with 1 teaspoon of ginger and 1 cup of water. Boil the mixture and leave for 10 minutes. Add lemon juice and honey to taste and drink like hot tea.
For indigestion: mix 1 teaspoon of cumin with 1 cup of boiling water. Steep for 10 minutes, then strain and drink. You can add honey or lemon juice to taste.
For insomnia: mix 1 teaspoon of cumin with 1 cup of milk and heat to a boil. Leave for 10 minutes and drink before bed.

Cosmetology:

To improve skin condition: mix 1 teaspoon of cumin with 1 tablespoon of olive oil. Apply to face and massage for 5-10 minutes, then rinse with warm water.
To strengthen hair: mix 1 teaspoon of cumin with 1 tablespoon of vegetable oil (such as castor oil or olive oil). Apply to hair roots and massage for 5-10 minutes, then rinse with warm water and shampoo.

Attention! Before use, consult with a specialist!

Cumin (zira), Cuminum cyminum. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Cumin (zira) is an annual plant in the Apiaceae family used in cooking to add flavor and aroma.

Tips for growing, harvesting and storing cumin:

Cultivation:

Cumin is best grown in sunny areas with well-drained soils. It can also be grown in pots on a balcony or terrace.
Cumin seeds can be sown directly into the ground after the end of frost or the beginning of spring. They can also be sown in pots and grown indoors.
Cumin plants require regular watering, but avoid waterlogging the soil.

Workpiece:

Cumin is harvested when its fruits are ripe and start to crack. Harvest the fruits and leave them to dry in the sun for 1-2 days.
To remove seeds from cumin fruits, they can be crushed in a mortar or spice grinder, or simply rubbed between the palms.
Cumin seeds can also be stored whole, but they should be roasted in a dry frying pan before use.

Storage:

Cumin seeds should be stored in dry and cool conditions in airtight containers.
Before use, cumin should be crushed or fried in a pan to enhance the aroma and taste.
Fresh cumin leaves can be stored in the refrigerator in a plastic bag for several days.

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