google.com, pub-7876390333399498, DIRECT, f08c47fec0942fa0CUMIN சிறுசீரகம்
அகத்தை சுத்தம் பண்ணும் ;சீர் படுத்தும் ; ஆகவே இதற்கு சீர் அகம் என்று வைத்துள்ளார்கள் நம் முன்னோர்கள். அல்லவா?
In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.
The English "cumin" derives from the Old English cymen (or Old French cumin), from Latin cuminum, which is the latinisation of theGreek κύμινον (kuminon),cognate with Hebrew כמון (kammon) and Arabic كمون (kammun). Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is the Sumerian word gamun. The earliest attested form of the word κύμινον (kuminon) is the Mycenaean Greek ku-mi-no, written in Linear B syllabic script.
Originally cultivated in Iranand Mediterranean region,cumin is mentioned in
the Bible in both the Old Testament (Isaiah28:27) and the New Testament (Matthew 23:23).
The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. It was introduced to the Americas by Spanish and Portuguese colonists.
There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.
Today, the plant is mostly grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and India. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as a rare casual in many territories including Britain. Cumin occurs as a rare casual in the British Isles, mainly in Southern England; but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, only one record has been confirmed since 2000.
Results showed that chicks in treatment 3 developed
a significant decrease in the level of cholesterol in blood serum compared to other treatments.
So now we can assume that seeragam is one of the spices in Indian herbal medicine to reduce weight and cholesterol.
Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines.
Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.
http://www.sidhhaherbs.blogspot.com
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