Zira (cumin) - spice comes from Central Asia. The cultivated plant is widely spread in the national cuisine of the countries of southeast Asia, the north of Africa and Latin America. In the last decade, seasoning zira is also used in European cuisine.
As a spice, two varieties of zira are used:
- Kiermanskaja - sharply smelling, fine black spice;
- Persian - fragrant, slightly yellowish color spice.
In the East, cumin is used in conjunction with other types of spices: red pepper, turmeric and a number of other fragrant spices.
Zira: Properties
Useful properties of zira were appreciated even in Ancient Greece and Ancient Rome, where it was used both as a fragrant additive to food, and as an effective medicinal product. Cumin actually has a number of preventive and curative properties. It is established that the spice improves the processes of digestion and metabolism (elimination of harmful substances through various body systems). Those with respiratory diseases and diseases of the cardiovascular system, you can also recommend adding this wonderful plant to food. Grounded zir, added to food, contributes to the lactation process in nursing mothers.
Seeds of zirka since ancient times belong to aphrodisiacs , so food and drinks with zira can be recommended as a means to stimulate sexual desire.
Pediatricians recommend decoction of cumin to prevent flatulence in infants.
Zira contains many vitamins (E, C, A, B6, B2) and minerals (potassium, calcium, zinc, selenium, iron, etc.)
Zira: harm
It is not recommended to use this spice in food for people suffering from peptic ulcer.
Choosing a Zira
It is better to buy the seasoning, packaged in factory packages, but if you decide to purchase a zircon on the market, be sure to rub several seeds. The smell of fresh spices is very pleasant. It should be noted that the zeira, unlike other condiments, does not withstand long-term storage. Experts advise not to store long fragrant sunflower seeds, and do not keep the ground zir for more than 1 month, as it acquires a musty smell.
In which dishes can you add zira?
Usually, zira is added to meat and vegetable dishes. It is difficult to imagine a real Uzbek pilaf, Indian curry , Azerbaijani kebab lulia without cumin. Perfectly emphasize the spice of the taste of a tender shish kebab or barbecue. Many believe that when baking sea fish, you can also use spice.
Residents of European countries use zira seeds with stewed vegetables, especially if the eggplant is present in the dish. As an additive, cumin is used in bakery products and canning.
Do not forget to lightly pre-season the seeds, thanks to this procedure, a very unusual and pleasant aroma will appear.
With ground seeds, the taste of fermented milk products is ennobled.
Recipes of dishes with zira
Vegetables with chicken liver and zira
Ingredients:
- liver (chicken) - 300 g;
- one vegetable (carrots, onion, young zucchini);
- celery - 1 stem;
- parsnip - half of the root;
- garlic - several denticles;
- soy sauce - 1 tbsp. a spoon;
- zira - to taste.
Preparation
Sliced carrots and onions are fried in vegetable oil, then the remaining vegetables are added, all are stewed. Put the liver and soy sauce, in the end - garlic.
Refreshing drink with zira
Ingredients:
- 0, 5 liters of natural yogurt;
- 250 g of water;
- 1 lemon;
- several branches of peppermint;
- black ground zira - a couple of pinch.
Preparation
In natural yogurt is added acidified with lemon juice water, finely torn leaves of mint, mixed blender or whisk. When the drink is poured over glasses, ground cumin is added. This drink will perfectly refresh and cheer you up in the hottest weather!