Jeera(Cumin)

Aromatic jeera is a spice that is ubiquitous in Indian cooking.

Not only does it go in to the tempering for many daals and subzis, it is also an important ingredient in such diverse things as tamarind chutney,the delicious summer drink aam ka panna, as a flavoring in many raitas, and of course jal jeera, another very popular summer drink that takes it’s name from this spice.

This spice is used in both it’s seed form as well as ground in to a powder and is therefore sold in both forms too. But I feel that the latter is best made fresh each time some is needed; bottled jeera powder doesn’t pack half as much flavor, IMO.

So whenever a recipe calls for jeera powder, I usually lightly roast some cumin seeds (it is important not to brown the seeds too long/let them burn to black else this ruins the flavor) and then crush them with a rolling pin or in an electric mixer if the quantity is large enough. The resultant aroma is worth the extra effort !!

Cumin -scientific name Cuminum cyminum – is used in diverse cuisines, such as Mexican, Indian and Middle Eastern and belongs to the same plant family (Umbelliferae) as parsley, dill and caraway.

It is native to Egypt and has been cultivated since antiquity in Indian, China, and the Mediterranean region.

The Bible mentions it as a seasoning for soup and bread, and as a currency to pay tithes to priests while the Egyptians used it as an ingredient in the mummification of their pharaohs. In Europe in the Middle Ages, cumin gained popularity as a symbol of love and fidelity. People carried cumin in their pockets when attending wedding ceremonies, and married soldiers took along a loaf of cumin bread baked by their wives when they went to war !

Cumin has been traditionally used due to its cooling effect, and its’ ability to aid digestion. Research does indicate that cumin probably helps stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Cumin may even have anti-carcinogenic properties, due to its’ potent free radical scavenging abilities as well as the ability to enhance the liver’s detoxification enzymes. In fact, these same properties make cumin an important aid to overall wellness.

A very good source of iron and manganese, cumin is highly regarded in the Ayurvedic system of medicine for it’s varied curative properties. It can apparently help treat skin problems such as boils, psoriasis, eczema and dry skin; it is believed to help purify the blood; to reduce superficial inflammation; to help control flatulence, stomach pain, diarrhoea, nausea; can help alleviate the symptoms of irritable bowel syndrome; and is believed to be an antiseptic.

If you come across material – studies/scientific papers -that talk about the benefits of jeera , I’d love to hear about it.

The sources I referenced are:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=91

http://lifestyle.indiainfo.com/2008/05/14/0805141143_the_benefits_of_cumin_seeds.html

http://en.wikipedia.org/wiki/Cumin

http://www.articledashboard.com/Article/Commending-Cumin-seeds/557628

http://www.indianexpress.com/news/three-spices-that-aid-digestion/242736/

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Hing(Asoefetida/Asafetida)

Once again, there isn’t a great deal I was able to find out that would validate the claims made for another spice I use a lot – hing.

Here’s what I did find out.

I was surprised to learn that hing has been called some pretty uncomplimentary names in many languages, usually alluding to the devil: merde du diable (devil’s shit) in French, devil’s dung and stinking gum in English, Dyvelsträck in Swedish, and Seytantersi in Turkish, among others!

I quite like the aroma of this spice (admittedly quite strong) even before it is added to oil or hot water.  So this was news to me, that to so many people the smell of raw hing is not appealing at all. However, the flavor released after hing has been fried in a little bit of oil is described variously as being akin to that of shallots/leeks/garlic, and in fact the spice seems to be used by many – such as those communities in India that do not use onions and garlic in their cooking – for this reason.

The English name for hing -Asoefetida– is derived from the Persian word “aza”, which means resin, and the Latin foetidus, for “stinking”.

This spice, reddish brown or yellow in color, is a gum resin obtained from the sap of the giant fennel plant Ferula Asoefetida , of the family Umbelliferae.  The entire plant gets used as a vegetable, and all its parts give off a strong odor, a result of the sulfur compounds that it contains. This plant is native to Iran and Afghanistan, though most of the raw asoefetida from these places is sent to India for further processing. In India this plant is grown in Kashmir.

Commercially available forms of this spice include both hard pieces of the resin, as well as a powder form in which the resin is mixed with rice flour and gum arabic, after being crushed.

Asoefetida, believed to aid digestion, is commonly used in Indian cooking, albeit usually only a pinch at a time, to prevent flatulence. It is also believed to be an effective anti-spasmodic.

In traditional medicine it is often used as an antidote to brochitis,asthma, bronchitis and whooping cough. In earlier times in Europe, it’s strong smell was thought to repel germs, and to help calm episodes of hysteria.

And apparently court singers in the Mughal empire would habitually eat a spoon of asoefetida with butter in the belief that it improved their singing voice.

http://www.britannica.com/EBchecked/topic/37633/asafetida

http://www.theepicentre.com/Spices/asafetid.html

http://www.kurma.net/glossary/g1.html

http://en.wikipedia.org/wiki/Asafoetida

Ajwain(Carom seeds)

This is about ajwain, a spice that tends to not get its fair share of mention, IMO.

I have often come across people to whom Indian food is all about the usual suspects – turmeric, chilly powder, “curry” powder (though just as there is no one pan-indian cuisine, there is no one standard curry powder, in actual fact).

But ajwain has a very integral place in most of my Indian cooking, and finds a prominent spot on my spice shelf. I am a firm believer that it helps with digestion – any time you find yourself with this heavy feeling in your stomach, perhaps induced by some gastronomic indulgence, try this old home remedy. Chew just 1/2 a teaspoon of ajwain (if the taste is too strong for you, squeeze a couple of drops of lime juice in to it) , and you’ll be surprised by how quickly you’ll feel some relief.

I therefore use ajwain in many recipes – in curries (especially those made with chickpeas, kidney beans and kala chana) , when cooking vegetables such as cauliflower and potatoes that are said to cause gas to develop in the stomach, and I add it also to the dough for puris and paranthas for the same reason.

Here are a few things I have found about ajwain (sources below):

scientific name – trachyspermum ammi

Ayurveda counts ajwain among the 10 foremost herbs known for their anti-colic or anti-spasmodic action; infant colic is often treated with a poultice of ajwain. It has a stimulant action on the uterus and the digestive and circulatory systems, and can help with asthma and arthritis.

Ajwain seeds contain an essential oil which is about 50% thymol, which is a strong germicide, anti-spasmodic and fungicide.

Ahwain is sometimes used in a steeped liquid form against diarrhea and flatulence.

Research in India has shown that its oil can effectively cure ringworm infections.

http://www.tribuneindia.com/2005/20050622/health.htm#6

http://www.indianexpress.com/news/Three-spices-that-aid-digestion/242736/

http://www.theepicentre.com/Spices/ajowan.html

http://www.downtoearth.org.in/full6.asp?foldername=20030915&filename=news&sec_id=4&sid=21