Kinds of cumin - برجسته توس

Cumin is an aromatic and anti-flatulence seed that is applied in cooking and medicine, and we have two available kinds of cumin (scientific name: Cuminum cyminum) and black cumin (scientific name: Carum carvi), the latter of which is known as Iranian cumin.

We use a stick to beat the Cumin seeds. It grows in Afghanistan, Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Cuba, Syria, Mexico, and Chile. This seed is not grown as reseeding in Palestine but was cultivated there a long time ago.

The plant is similar to the carrot plant, the leaves are 20 to 30 cm, and the plant’s height is around 50 cm. The fruit (mistakenly called seed) is two millimeters, crescent-shaped, and has five big lines. Most of the cumins in Iran grow in Kerman city. The best and premium quality cumin belongs to Baft city in Kerman province, which grows as reseed.

The most regular traditional use of cumin is to resolve indigestion. For example, cumin can increase the performance of digestive enzymes and likely speed up digestion. Cumin also causes bile secretion from the liver. Bile will digest fats and some of the nutrients in the gut. The results of a study showed that the symptoms of 57 patients with irritable bowel syndrome (IBS) got better after eating cumin concentrate for two weeks. Needless to say that Cumin seeds are full of iron.

Cumin has many herbal ingredients with possible health benefits, including terpenes, phenols, flavonoids, and alkaloids.

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