There Are Three Types Of Cumin ( Jeera )
Cumin ( Cuminum cyminum )
Black Cumin ( Nigella/kalonji )
Bitter Cumin ( Kashmiri Jeera / Shahi jeera )
1.Cumin (Cuminum Cyminum)
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Cumin ( Cuminum cyminum )
Scientific name: Cuminum cyminum
Genus/family: Cuminum/Apiaceae (a member of Parsley family)
Native of countries growing: East Mediterranean to South Asia. Now mostly grown in Pakistan, India, Uzbekistan Iran, Turkey, Morocco, Egypt, Syria, Chile, Mexico, and China
Traditional uses: Both whole and ground seeds are used in the cuisines of many cultures for ages. It has also many uses in traditional medicine. They are used in chronic diarrhea and dyspepsia.
Main constituents: Cuminaldehyde
Helth Benifits Of Cuminum cyminum
Promotes Digestion
Is a Rich Source of Iron
Contains Beneficial Plant Compounds
May Help With Diabetes
May Improve Blood Cholesterol
May Promote Weight Loss and Fat Reduction
May Prevent Food-Borne Illnesses
May Help With Drug Dependence
May Fight Inflammation
2. Black Cumin ( Nigella/kalonji )
Scientific name: Nigella sativa
Genus/family: Nigella/Ranunculaceae
Native of countries growing: South to Southwest Asia. Middle Eastern Mediterranean region, South Europe, Northern India, Pakistan, Syria, Turkey, Iran, and Saudi Arabia.
Traditional uses: A spice in Indian and Middle Eastern cuisines. In ancient Egypt, it was used as a preservative in mummification. Traditionally, it is used for asthma, diabetes, hypertension, fever, inflammation, bronchitis, dizziness, eczema, and gastrointestinal disturbances.
Main constituents: Thymoquinone
Heath Benefits Of Black Cumin ( Nigella/kalonji )
Fights Acne
Helping to Manage Diabetes
Increases Memory and Alleviates Asthma
Gets Rid of Headaches
Aids Weight Loss
Eases Joint
Controls Blood Pressure
Protects the Kidney
Makes Teeth Stronger
Strengthens Immunity
3. Bitter Cumin ( Kashmiri Jeera / Shahi jeera )
Scientific name: Cuminum nigrum or Bunium persicum
Genus/family: Cuminum/Apiaceae
Native of countries growing: Central Asia to Northern India. Mountainous regions of North India
Traditional uses: A spice in Northern Indian cookery, often the Moghul cooking
Main constituents: Cuminaldehyde, p-mentha-1,3-dien-7-al and p-mentha-1,4-dien-7-al
Heath Benefits Bitter Cumin ( Kashmiri Jeera / Shahi jeera )
Used as a treatment for cough
The seeds soothe the digestive tract
relieve colic, cramps, bloating and flatulence by directly acting on the intestinal muscles
The powder of the seeds also helps heal bruises
Improves appetite and is helpful in treating earache
Counters heart irregularity caused by excess digestive gas
Its astringency helps in treating of diarrhea and is used as a gargle for laryngitis
Increases breast-milk production in nursing mothers
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