Zira's homeland is the Middle East, and in Europe they learned about this spice in the 13th century. Today it is used in both eastern and European cuisine. Zira is added to Uzbek pilaf, soups, sausages, vegetable dishes.
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This spice has many names: zira, caraway, cammun, knim, cmin, zara. Seasoning is obtained from a zira plant - this is a low grass from the umbrella family. Seeds that look like caraway seeds are added to dishes, but in zira they are darker and smaller in size. There are several species of this plant, but only two are used in cooking: yellow zira (Persian) and black kirminskaya, which is also called cumin.
Useful properties of zira
Cumin is a powerful antiseptic. Regular, but not excessive use of this seasoning helps get rid of skin rashes (acne and blackheads) and protect against the occurrence of tumors. It improves digestion, it is advised to use it for lactating women to increase the amount of milk.
To remove toxins from the body, it is recommended to drink a drink from the seeds of zira, coriander and fennel. For this, 1 tsp is enough. add 500 ml of boiling water to all seasonings and insist. This drink will help cleanse the body of harmful substances, improve digestion and cheer up. And to improve memory and restore vision, you need to mix 1 tbsp. honey and 1 tsp cumin and take this mixture daily.
But zira also has contraindications. Dishes with this seasoning should not be consumed by people with severe diseases of the stomach and intestines (ulcers, gastritis with high acidity), as well as those who cannot tolerate spicy foods. Do not abuse cumin, this can lead to lung problems.
What seasonings does zira combine with and for what dishes is it suitable?
Zira goes well with red and black pepper, turmeric, cinnamon, ground ginger, cloves, dried barberry and coriander. It is part of many Indian seasonings, which are added to vegetable, bean and meat dishes, potato soups.
To fully reveal the flavor of this seasoning, it is placed in a heated cauldron or pan first, and then all the other ingredients. It is indispensable for cooking heavy food, as it improves digestion and eliminates unpleasant signs of overeating.
For example, in the USA it must be placed in fajitos, tacos, chili con carne, in Greece - in hummus, and in Bulgaria - in sausage. Cumin is often found in marinades, but this seasoning gained its popularity thanks to the Uzbek pilaf. Zira seeds are put in pickles, and ground grains in confectionery and pastries.
To add the right portion of this seasoning to a dish, you need to remember that 6 g of seeds are in a teaspoon and 15 g in a dining room.