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Cumin
FeCumin seeds are used as a spice for their
distinctive aroma, popular in North African, Middle Eastern,
Western Chinese, Indian, Cuban and Mexican cuisine.
Cumin's distinctive flavour and strong, warm aroma is due to its
essential oil content. Its main constituent and important aroma
compound is cuminaldehyde (4-isopropylbenzaldehyde). Important
aroma compounds of toasted cumin are the substituted pyrazines,
2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and
2-methoxy-3-methylpyrazine.
Today, cumin is identified with Indian and Mexican cuisine and
Cuban cuisine. It is used as an ingredient of curry powder.
Cumin can be found in some Dutch cheeses like Leyden cheese, and
in some traditional breads from France. It is also wide-spread
used by traditional culinary in Brazil. In herbal medicine,
cumin is classified as stimulant, carminative, and
antimicrobial.
Jeera, Safaid jeera (Hindi)
Jiira, Jiiraka, Jiirana, Sugandhan, Udgaarshodan (Sanskrit)
Jiragam (Tamil)
Jirakam (Malayalam)
Jirige (Kannada)
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