The Ancient Egyptians used it for the mummification process. During the Middle Ages in Europe, cumin was one of most recognized as a reminder of love and devotion.
In one teaspoon (about 2 g) cumin contains: 38 mg of potassium, 20 mg of calcium, 10 mg of phosphorus, 8 mg of magnesium and 1.3 mg of iron.
Cumin seeds have traditionally been noted to be benefits to the digestive system. Cumin may stimulate the secretion of pancreatic enzymes, important factors in proper digestion and nutrient assimilation.
Many studies showed that cumin reduces the risk of stomach and liver cancers. Antioxidant in cumin protects the cells from free radical damage that causes degenerative diseases and premature aging. This cancer –protective effect may be due to cumin’s potent free-radical scavenging abilities, as well as the ability it has shown to enhance the liver’s detoxification enzymes.
It improves the oxygen-carrying capability of hemoglobin. Antiseptic properties of cumin can help fight flu, by boosting body immune system. A cup of water boiled with cumin seeds, ginger, basil leaves and honey, can give great relief.
Cumin is said to be a diuretic and sedative. It also has an anti-aging properties, and anti-flatulent properties.
Cumin is used commercially to flavor many ethnic products. It is essential component of Mexican foods, along with chili pepper and oregano. The humble cumin is a part of almost every Indian kitchen and on a hot summer day it is sheer bliss to have a glass of buttermilk with a dash of cumin powder. Cumin use is prevalent in many Latin American cuisines.
The uses and health benefits of cumin
