Cumin is the most commonly used spice in Indian cooking and is known as Jeera. This is used as a whole spice and tempered in oil to allow its aromatics to penetrated the oil. It forms a lovely partner with mustard seeds especially in vegetarian dishes. Once ground it is used in marinades and masala pastes.
For generations, people have used cumin to treat conditions ranging from indigestion and diarrhea to headaches. People in India have used it to treat kidney and bladder stones, eye disease, and even leprosy. Now, scientific research is finding evidence that backs up many of these traditional uses.
Cumin has many evidence-based health benefits. Some of these have been known since ancient times, while others are only just being discovered. Using cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.