And people are still learning new things about just how useful cumin is. At present, 30 species of this plant are known.
Cumin seeds are usually used whole. They have a sharp taste and a tart, anise-like aroma. That fragrance comes from the essential oils this plant contains.
Thanks to its lasting aroma, cumin is recommended for spice blends.
In cooking, the leaves, roots, and seeds of cumin are all used as seasoning. When we cook at home, we usually add fresh cumin leaves to
salads
,
cottage cheese
, and
butter
. Both whole and ground cumin seeds are excellent for improving the aroma and taste of soups and sauces. Dried cumin is a great addition to rich meat, fish, and vegetable dishes. Cumin seeds are used in marinades for pickling cucumbers and tomatoes. And when fermenting sauerkraut, this spice is indispensable too.
This spice is especially popular in making confectionery and baked goods. Cumin is added when baking rye bread, as well as buns, pies, and cakes. It improves the taste and smell of some drinks, such as kvass and beer.
Cumin also has a healing effect. It's used as a diuretic, a choleretic, and an expectorant. Infusions and decoctions of cumin seeds are recommended for gastrointestinal ailments. It's especially useful as an addition to fatty foods — cumin has the remarkable property of speeding up their digestion. Fresh cumin greens are also recommended in winter and spring to help prevent vitamin deficiency.
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