Health benefits of Cumin

Cumin is a seed that has been used since antiquity. This traditional herb is known for its health benefits and medicinal uses since the past Benefits of cumin  hundreds of years.

Cumin is useful for digestive disorders and even as an antiseptic. The seeds themselves are rich in iron and help boost the power of the liver.

It is used to treat indigestion, diarrhoea, nausea and morning sickness. The seeds are boiled in water to make a tea with one teaspoon of seeds to one glass water. It is then mixed with salt and a teaspoon of coriander leaf juice.

Cumin also helps relieve symptoms of common cold. If you have a sore throat, try adding some dry ginger to cumin water, to help soothe it.

Due to its antiseptic properties, when applied topically, Cumin is said to be a good ointment for boils. Make a black cumin paste by grinding seeds with water and apply to the affected area.

Cumin juice makes for a great tonic for the body even if you don’t have a specific ailment. It is said to increase the heat in the body thus making metabolism more efficient.

It is also considered to be a powerful kidney and liver herb which can help boost the immune system. It’s also believed that black cumin seeds can treat asthma and arthritis.

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Cumin,  is a small herb grown for its fruit. The dried fruit, commonly called cumin seed, is primarily used to season foods. The plant, native to the Mediterranean region, is cultivated commercially in Europe, the Middle East, Africa, and Asia. The cumin plant grows about 6 inches (5 centimeters) high. It bears clusters of white or rose-colored flowers and yellowish-brown fruit, black cumin. The plant grows best in a mild climate and in rich, well-drained soil. As an annual, it lives for only one growing season.
Cumin seeds have a strong, spicy taste similar to that of caraway seeds. Cumin provides the main flavor in most Egyptian, Indian, and Turkish curries. It also is the cumin plant bears clusters of small flowers, left. The fruit, used to flavor many Mexican dishes, cheeses, sausages, stews, soups, pickles, meats, and dressings. The fruit yields an oil used in perfumes and alcoholic beverages.
Scientific classification. Cumin belongs to the parsley family, Apiaceae or Umbelliferae. The scientific name for cumin is Cuminum cyminum.