Kmin rzymski, Also known as cumin, it is a spice about an extremely intense aroma and a characteristic taste. Its small, longitudinal seeds with brown color are widely used in the Middle East, India and Latin American cuisines. This plant comes from Central and Western Asia, but is currently also grown in the Mediterranean region and in the Americas. It is distinguished by a slightly bitter, yet spicy taste, which adds depth and expressiveness to dishes.
In addition to culinary values, cumin also has numerous health properties: Antibacterial, anti -inflammatory and supports cholesterol regulation. One of the important ingredients of the cumin is iron, the high concentration of it makes it An important element of the diet of people exposed to anemia. One hundred grams of this spice provides up to 66.4 mg of a valuable element (this is several hundred percent of daily demand), which helps to rebuild hemoglobin and improve oxygen transport in the body. In combination with vitamin C naturally present in Kumina, iron is better absorbedwhich further strengthens the immune system. In addition, Roman cumin supports the stabilization of blood sugar levels, which is particularly important for people with insulin resistance or diabetes. The compounds, such as Tymol, also stimulate the secretion of digestive and bile enzymes, which promotes better absorption of nutrients and soothes the digestive system ailments.
Cumin is also valued for his own Properties supporting weight reduction. Its regular consumption accelerates metabolism, which facilitates burning calories and fat. The fiber it contains helps to control the appetite and prevents snacking, and essential oils further improve digestion. Eating cumin also contributes to a decrease in triglycerides and LDL faction, i.e. bad cholesterol, while increasing HDL, which has a positive effect on the health of the heart and blood vessels. Thanks to anti -inflammatory properties It also helps in the fight against infections.
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Roman cumin is a key ingredient in many traditional Middle East, India and Mexico cuisinewhere its intense, spicy-nut aroma gives the dishes depth and expressiveness. In Indian cuisine it is an indispensable element of curry – both in vegetable versions, like khan masala (chickpeas in a spicy tomato sauce) and meat, e.g. tikka masala chicken. In Arab cuisine, it is used, among others for the preparation of falafel, i.e. crunchy chickpeas or broad beans. In Mexico, cumin is used in such dishes as chili con carne – a single -pot dish made of ground meat, tomatoes and beans, or tacos al pastor, where this spice emphasizes the taste of marinated pork.
In Mediterranean countries Added to baking, cheese and marinadesand its essential oils not only affect the taste, but also the durability of food products. This spice also plays an important role in Moroccan cuisine. It occurs in tajine, i.e. an aromatic stewed dish of meat, vegetables and dried fruit, and in Harir, a thick chickpea soup and lentils, often consumed during Ramadan. In Turkish cuisine, it is used in seasoning Sucuk – a spicy beef sausage, whose characteristic taste is the result of a combination of cumin, peppers and garlic.
Cuffin also fits baked vegetables like sweet potatoes or carrot from the ovenemphasizing their natural sweetness. In the European version, it can be found in aromatic cheese, e.g. Dutch Leyden, as well as in some types of bread, where it gives baking deeper taste. An infusion is also an increasingly popular method of using it, which supports metabolism and stabilizes blood glucose. To prepare it, just pour a teaspoon of ground or all seeds with boiling water and set aside for a few minutes. This drink, consumed on an empty stomach, Supports the digestion process and soothes flatulence.
Source: NowowoPuje.pl
