Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. The cumin seed is uniformly elliptical and deeply furrowed. Cumin seeds (known Jeera in India) are the seeds of the caraway family. Cumin has a distinctive, slightly bitter yet warm flavour.
There are two types of cumin seed available —the black and white variety. White ones are generally used in curries and other large varieties of food. The black ones known as Shah Jeera are more pungent and mostly used in pulao (Pilaf) and biryani. This spice is widely used in Indian, Pakistani and Bangladesh dishes, and also in Middle Eastern and North African preparations. They are also used in Spanish stews and American pies.
People usually buy cumin in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many food cultures, particularly Mexican, Indian, African, and Asian cuisine.
Aside from this, cumin has also played a medicinal role in many parts of the world, including Southeast Asia and Iran, for some years.
People’s interest in cumin has recently been growing, as newer research is starting to support some of its alleged health benefits.
In this article, we explain the potential health benefits and risks of cumin, as well as how to add this popular spice to the diet.
Cumin may be helpful for people trying to their manage body weight. A 2015 study involving adults with overweight compared the weight loss effects of cumin with those of a weight loss medication and a placebo.
After 8 weeks, the researchers found that both the cumin and the weight loss medication groups lost significant amounts of weight. People in the cumin group also experienced a decrease in insulin levels.