Spices are substances extracted from a plant and are used to flavor foods. They can be a seed, root, fruit, or bark used for coloring a diet. They are different from herbs that include leaves, stems of plants, or leaves that are used in garnishing or flavoring. Sometimes they can be used in religious rituals, medicine, or perfume production. Some of these flavors involve turmeric, black pepper, thyme, garlic powder, oregano, paprika, cumin, cinnamon, and rosemary, among others. They can be available in many forms, although for convenience purposes, most of them are dried and grounded. In this discussion, I will share about the cumin spice that I have a first-hand experience when preparing my meals.
Cumin is the most popular spice used worldwide and has numerous advantages. It is a source of vitamin A, iron, and calcium, which are known for boosting the immunity system of humans (Mughal, 2022). It is made from a dried seed of a Cuminum plant found in the family of parsley. This substance is quintessential in various soups, marinades, curries, and a few spice blends, including garam masala, curry powder, and taco seasoning. It can flavor meat, vegetable dishes, and stews (Guldiken et al., 2018). Its taste is earthly and warm, rich and hearty, with a citrus edge.
People have used cumin products to treat conditions that range from diarrhea and indigestion issues to headaches. In other countries, for instance, in India, the plant is believed to cure kidney problems, bladder stones, leprosy, and even eye diseases (Mughal, 2022). Cumin is known for antioxidating the body and is used to neutralize unstable particles that cause cell damage, known as free radicals. These elements help prevent diseases like heart illnesses, cancer, and high blood pressure, among other non-communicable chronic infections. Traditional uses have led scientific researchers to find evidence of these treatments to back them up.
Cumin has an antibacterial effect that may help kill some bacteria that make one sick. Results from a lab investigation show that this substance limits the growth of microorganisms (Singletary, 2021). For instance, E. coli microbes that cause food poisoning can be slowed by the use of this spice. The antibacterial properties explain why, traditionally, people used it as a preservative. It is known for cancer prevention which is likely to occur when body cells develop without control resulting in a collection of abnormal cells called tumors (Singletary, 2021). In several pieces of animal research, scientists have found that seeds from this plant prevent the multiplication of different kinds of swellings (Singletary, 2021). The lumps related to this illness are associated with stomach, liver, and colon malignancies.
Cumin spices help in controlling cholesterol levels, according to several studies. When this substance’s powder is dissolved in yogurt, it reduces low-density lipoprotein (LDL), which is bad in the human body, and increases High-density lipoprotein (HDL) that is beneficial to people’s health (Mughal, 2022). It is used in diabetes management regarding its symptoms and effects. Traditionally, cumin is known as an antidiabetic drug since it lowers urea in the blood. The organic compound in body fluid interferes with how the body responds to insulin. It aids in keeping blood sugar at healthy levels though more research is necessary (Mughal, 2022). This flavor may be used to lose weight and reduce waist circumference, body mass index (BMI), and fat mass. It is, however, not recommended when someone has undergone surgery since it might slow blood clotting worsening bleeding disorders (Guldiken et al., 2018). Hence, discontinuation is advisable for at least two weeks before a scheduled surgical procedure.
References
Guldiken, B., Ozkan, G., Catalkaya, G., Ceylan, F. D., Yalcinkaya, I. E., & Capanoglu, E. (2018). Phytochemicals of herbs and spices: Health versus toxicological effects. Food and Chemical Toxicology, 119, 37-49. Web.
Mughal, S. S. (2022). A review on potential antioxidant effects of Cumin (Cuminum cyminum), phytochemical Profile and its uses. Authorea Preprints. Web.
Singletary, K. W. (2021). Cumin: Potential health benefits. Nutrition Today, 56(3), 144-151. Web.