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The importance of cumin to an Indian home cannot be overstated. Most of our curries and stews use cumin, also known as zeera. Cumin is a spice that is commonly utilised in many dishes, whether they are appetisers or main courses, not just in India but throughout Asia. Cumin, which is often brown in colour, is essentially the dried seed of the herb Cuminum cyminum. Black cumin is the name for the darker variety. Its scent is distinctive and has a spicy, woody flavour that is particular to the spice. One of the oldest spices on the planet is cumin, according to legend.

Her book, "The spice is indigenous to the Mediterranean region, according to Marryam H. Reshii's essay "The Flavor of Spice," and it has been around for a very long time. In fact, there is evidence that cumin was being used around the world more than 5,000 years ago. Cumin seeds discovered in Syria at a location that dates back to 2000 BCE. Cumin use was documented in Egypt's New Kingdom, which existed from the 16th and 11th centuries BCE. The terms cumin, mustard seeds, and coriander are mentioned in the Bible."

Cumin is abundant in antioxidants that reduce inflammation, and it is also well recognised to be antibacterial and antiseptic, according to the book "Healing Foods" by DK Publishing. It can treat a variety of stomach issues, strengthen the digestive system, alleviate motion sickness, bloating, and constipation. Consuming cumin regularly may improve your blood circulation. "Common cumin seeds are brown in colour and have a number of advantageous qualities. Black cumin seeds, also referred to as "black seed," contain a significantly higher concentration of these therapeutic oils ", according to "Healing Foods," a book.