What is the seasoning (cumin)?

Cumin, also known as Kuming and cumin, is also called fennel in southern Xinjiang. It belongs to the order Apiaceae, an annual or biennial herb of the Apiaceae family, 20~40cm tall, and the whole plant (except the fruits) is smooth and hairless. The petals are pink or white, oblong, flowering in April and fruiting in May.

Cumin is mainly distributed in India, Iran, Turkey, Egypt, China and the Central Asia region of the former Soviet Union. Cumin is the king of condiments, suitable for meat cooking, and can also be used as a spice. The fruit of cumin can be used as medicine to treat indigestion and cold stomach and abdominal pain. It has high medicinal and edible value.

The value of cumin:

Economic value: Cumin has a certain effect in inhibiting lipid peroxidation, has a preservative effect on food, and can be used for food preservatives.

Nutritional value: Cumin seeds have high levels of protein, fat, and inorganic salts. They are also rich in 7 mineral elements including calcium, iron, magnesium, potassium, zinc, copper, and phosphorus. Every 2 grams of cumin contains 20 mg of calcium, 10 mg of phosphorus, 1.3 mg of iron, 38 mg of potassium and 8 mg of magnesium. Cumin is a diuretic, calming, relieves flatulence and aids digestion.

Medicinal value: Cumin has the effects of refreshing the brain and unblocking the meridians, lowering fire and calming the liver. It can dispel cold and dampness, regulate qi and appetite, expel wind and relieve pain. It is effective for indigestion, cold stomach pain, kidney deficiency, frequent defecation, and irregular menstruation.