Ayurvedic
Spices: Cumin
The
fruit of the Cuminum cyminum plant are dried and commonly referred
to as cumin 'seeds.' The seeds are light brown, and are used both
whole and ground.
In
ayurveda, cumin is considered invaluable for digestion. It pacifies
Vata and Kapha, and is helpful for digestion for Pitta in small
quantities. It is also a cleansing spice, and helps burn ama--digestive
toxins--that are considered the starting point of many disorders
by ayurvedic healers. Cumin helps enhance appetite, and is helpful
for the stomach, the liver and the intestines. Cumin is warming,
and offers the pungent taste.
Using
cumin as a spice
Cumin
seeds are generally sautéed in ghee and added to prepared
dishes at the end. Sautéing in ghee releases the rich aroma
and flavor of cumin, and ghee also works as a carrier to help
transport the therapeutic benefit of the spice to the cells and
tissues of the body.
Ground
cumin is either sautéed in ghee with other ayurvedic spices
and added to dishes, or it can be added to dishes during the cooking
process.
Another
flavorful way to use cumin is to dry-roast the seeds and grind
them to a powder. In this form, it is used in chutneys, lassi,
and in salad dressing or to sprinkle over prepared foods.
Cumin
tea, prepared by steeping cumin seeds in boiling water, can be
drunk after a meal to aid digestion.
Buy
Organic Cumin, whole or ground >
