071. Cumin

Cumin is said to be the second most popular spice in the world after black pepper. The Indian name for Cumin is Jeera and as the name itself suggests cumin is good to the digestion in more than one way.

Cumin seeds are used as a spice for their distinctive aroma in many cuisines like Nepalese, Pakistani, Indian, Sri Lankan, Mexican, Cuban, and North African.

Cheese made by the Dutch and french breads contain cumin. Cumin can be used ground or as whole seeds. Cumin was also used heavily in ancient Roman cuisine.

Cumin adds an earthy and warming feeling to cooking, making it an essential ingredient in certain stews and soups, as well as curries.

In South Asia, cumin tea (dry seeds boiled in hot water) is used to distinguish false labour (due to gas) from real labour.

In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.

People in parts of South Asia commonly believe cumin seeds help with digestion. Some scientific evidence suggests cumin may aid digestion by stimulating enzymes to break down foods.

Although cumin seeds contain iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source.