Cumin, a very digestive condiment

Cumin is a spice that has not been able to go unnoticed in any of the civilizations in which it has been present. It is native to the Mediterranean basin and has been propagated for many years, being known worldwide as a spice capable of providing extraordinary aromas and flavors to food . In Indian food it is present in curries, in America it is used as a seasoning and here it is often found in soups, stews, stews and even medicinally in teas and infusions to relieve stomach ailments.

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Cumin properties Among the most notable properties of cumin we can mention the following: - It is a rich source of iron and calcium, which is why it is ideal for attacking anemia. However, consumption of this spice in pregnant women could cause allergies, so at this stage it should be consumed with caution. - It is rich in essential oils , recommended for the joints, especially when you suffer from rheumatism. -It is an excellent source of vitamin A and also provides some vitamin C and E. -According to the nutritional properties, for every 100 g of cumin you consume:

• 498.6 mg of phosphorus
• 1787.5 mg potassium
• 937.7 mg of calcium
• 365.5 mg of magnesium
• 1270 mg of vitamin A
• 1 mg vitamin E
• 66.20 mg of iron

Benefits of cumin -It is a great stimulant of the digestive system , in addition, it helps fight the bacteria ''Helicobacter pylori'' as well as stomach pains. -As an aperitif, it is responsible for stimulating appetite by activating gastric secretions. -Acts as an oral sanitizer, just chew a few grains to combat cavities, gingivitis, bad breath and maintain a healthy mouth free of microorganisms. -Reduces flatulence, reducing the generation of gases in the digestive tract, and also reduces abdominal bloating, colic and belly pain.

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How is cumin consumed? There are various ways to consume it, on the market it can be found in 2 types of presentations: -Cumin grains : it is ideal for culinary recipes, and can be used to flavor meats, chickens and fish. It goes very well in stews! It is widely used in infusions and to separate its grains it is advisable to use a sieve.   -Ground cumin: it is also used in cooking, in small quantities it usually gives a pleasant taste to rice and in everything that warrants its use on a served table, so much so that, in ancient times, when dishes were served on the table, it was placed salt, pepper and ground cumin.