Medicinal Properties & Uses Of Cumin (Jeera/ Jira / Jiraka / Cuminum cyminum
A Spice Cum Herb, which is a regular ingredient for most of the Indian kitchens. You can see that when we cook meat (Mostly in Indian kitchen) we used to give Jeera/Cumin but we never think why? Is it because of taste or something else? Actually as a spice it adds the taste and aroma in the discs but due to its hidden curing activities it acts as a digestive and so that it actually helps in digestion. In Ayurveda, all food substances considered as a medicine because they supports the body so as in cumin. So let us see how we can use cumin in other aspects.
Ø Cuminum cyminum
Ø The cumin plant grows to 30–50 cm tall and harvested by hand.
Ø There are several different types of cumin but the most famous ones are black and green cumin.
Ø Cuminaldehyde, cymene and terpenoids are the major volatile components of cumin
Ø Its origin is most probably Egypt, Turkmenistan and the east Mediterranean
Ø In Sanskrit, Cumin is known as Jiraka. means “that which helps digestion"
Ø 70% of world’s demand cultivated in India and of which Indians consume 90%.
Ø 3,60,000 Tonnes of cumin produced in India last financial year (2013-14)
Ø Cumin is a drought tolerant, in Rajasthan & Gujarat it grows profusely.
Medicinal Properties & Uses
Ø Helps in enhancing appetite,
Ø Increases taste perception of tongue
Ø Helps digestion,
Ø Very much useful in vomiting and nausea,
Ø Used as a ingredients in many Ayurvedic formulations.
Ø Improves vision and Good for eyes
Ø It is a very good source of antioxidant
Ø Used In treating fever according to Ayurveda (Jirna Jawar or Chronic Fever)
Ø Gives Stamina And strength, as it improves the appetite
Ø Promotes lactation.
Ø It is good for heart and prevents heart diseases.
Ø It has antimicrobial property.
Ø Very much useful in diarrhoea,
Ø Acts super in abdominal distension,
Ø Very useful in digestion of heavy meal.
Ø It is helpful in diabetes
Ø It plays a good rule in improving our immunological strength
Ø It is used in many countries in different discs to improve the taste of tongue.
Ø It stimulates the taste buds and acts to promote salivary secretion.
Ø Jeera Powder
Ø Almost in all digestive enzymes
Ø Jeera Rice
Ø Prickles with Jeera
Ø Biscuits with Jeera
Ø All most all Indian Traditional Curry (Mostly in North India, Specially Bengali Culture.