Cumin is a wonderful species and very versatile, I am not the unique one that thinks thus because it is the most popular condiment in the world after the black pepper. You will find its unmistakable aroma in as diverse kitchens as the Moroccan, Mexican or the Indian where it is used for all type of preparations. It is the dry seed of the Cuminum plant cyminum that belongs to the family of the parsley.
This aromatic grain can be utilzado by the three doshas, its distinguishing flavor and curative qualities make of cumin an essential ingredient of the ayurvédica kitchen: it ignites the gastric fire and it improves the mineral absorption in the intestine. Also it is very tonic for weaves and help to alleviate stomach aches, feels nauseous and diarrhoea. His it strickles he is sharp, bitter and it cools although its digestive effect post is sharp.
By the strictly cooking side, better to use it with precaution at the outset because it can easily dominate the other flavors of the plate. It is an excellent companion to vegetables since it mitigates the gas production that has these foods. Its flavor is intensified when toasting it and when skipping it in oil or ghee, he is ready when a pair of tones is darkened. He is preferable to buy it always in grain and to grind it before using it since in dust it loses his properties quickly.