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As whole seeds slipped into a simmering dish or sautéed vegetables, sprinkled sparingly at the end of cooking… Cumin is a spice used for more than 5,000 years. The plant is particularly used in Creole and oriented cuisine. For example, it is used in the composition of garam masala, curry or even ras-el-hanout. Cumin is just as useful to spice up certain traditional dishes such as chili con carne or the famous Sunday roast chicken. But what is less known is that it is also very useful in facilitating digestion.
So, whether consumed in powder or seeds, cumin provides the body with many nutrients such as iron, magnesium or phosphorus. The latter have health benefits, particularly for digestive well-being. Nutritionists recommend it for:
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Fight against stomach aches. The spice is known to fight against stomach aches, particularly those of the stomach. To digest better, add this spice to your dishes;
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Avoid flatulence: generally speaking, cumin helps soothe spasms of the digestive tract;
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Its diuretic qualities: consumed in herbal teas, cumin allows good urinary elimination. This helps in particular to cleanse the renal system.
Magnesium is particularly useful for facilitating digestion. In fact, it helps the proper functioning of the digestive tract by relaxing the muscles. This allows for better digestion.
Spice specialists recommend using cumin seeds rather than powder. In fact, it would thus better retain its flavors. The color of the seeds should vary between khaki and light brown. To know if your seeds are still edible, trust your nose: they should give off a pleasant scent.
To preserve it as best as possible, nothing could be simpler. Store the cumin in an airtight container, at room temperature, and away from light, humidity and air. In powder form, it can be stored for two months.
