A list of the contents of this article:

How many kinds of cumin are there? Is it for medicinal use and seasoning?

"it is mainly used for seasoning and extracting spices. It is a necessary seasoning for roasting and roasting food. It has a very unique taste, rich oiliness, and a fragrant and strong smell. Cumin is also one of the main raw materials for preparing curry powder.

Cumin is mainly distributed in India, Iran, Turkey, Egypt, China and Central Asia of the former Soviet Union. Cumin is the king of condiments, suitable for meat cooking and can also be used as spices. The fruit of cumin can be used as medicine to treat indigestion and cold stomachache. (2) the medicinal and edible value is very high.

Cumin medicine can strengthen the stomach, regulate qi, excitement, strong, have the function of lactation, hernia elimination, can be used as spices, but also for medicine.

Cumin is rich in essential oil and has a strong fragrance and is considered to be the second most important spice crop in the world after pepper. Cumin also has a variety of medicinal properties, such as regulating qi and appetizer, dispelling cold and dampness, etc., it also has health effects such as anti-allergy, anti-oxidation, anti-platelet aggregation and hypoglycemia.

When cooking cumin, when to put the best taste. The thickest

Naturally, after 15 quarrels, add a little, and it will be very delicious.

Question 1: when to cook cumin depends on what you cook, generally speaking, it is most appropriate to put it when you break up. Question 2: when is the best time to put cumin in cooking? yes! It is best not to put it, cumin is eaten raw and delicious question 3: when cumin is cooking, when it tastes best.

The better time to put cumin powder is when the food is almost cooked, usually when the food is 7-8 ripe.

When making this dish, what we need to pay attention to is that it is only suitable to add cumin powder when we stir-fry mutton is nearly ripe. In fact, we can also use mutton for barbecue, and we can also add cumin powder appropriately when barbecuing. In this way, the mutton produced will not have more delicious taste, and will be more delicious.

What is the effect of cumin

First, cumin is a condiment in life, which can deodorize food with fishy smell. Second, cumin has its unique fragrance, which can play a refreshing role. Third, cumin can play a certain role in killing virus and sterilization.

Cumin has the effects of awakening the brain and dredging the pulse, reducing fire and calming the liver, dispelling cold and dampness, regulating qi and appetizer, expelling wind and relieving pain, and has curative effect on indigestion, cold pain in stomach, frequent defecation due to kidney deficiency. Dishes seasoned with cumin can also be antiseptic and sterilized.

Efficacy and action temperature, taste pungent. Belong to the liver, kidney, spleen and stomach meridians. Appetizer eating, regulating qi and dispelling cold, helping Yang Road. Indications: cold in Zhongjiao, loss of appetite, nausea and vomiting, abdominal cold pain; hernia pain, testicular swelling and pain; spleen and stomach qi stagnation, epigastric distension and pain.

Cold pain in the stomach and frequent defecation due to kidney deficiency are all effective. Dishes seasoned with cumin can also be antiseptic and sterilized. Suitable for the crowd: ordinary people can eat. Appropriate dosage: 3 to 8 grams at a time. Warm tip: seasoning with cumin, the dosage should not be too much. Cumin is hot, so eat less in summer. People with constipation or hemorrhoids should eat less or not.

How to tell the difference between good and bad spices

1. Look at the amount of several spices: this is also a basis for basic judgment, such as cloves, fragrant leaves, wood incense and citronella.

2. Similar to Mangcao, the valve angle is neat and most of the 8-valve upper valve is slender and pointed in the shape of an olecranon, the appearance is extremely wrinkled, the pedicle is flat and straight, and it is a little bitter without the unique aroma of the big material.

3, distinguish from the color, the natural fragrance choose natural spices, spices, processed by the ancient method, do not add chemical dye, so the color is not bright, for dark yellow, brown. The incense with chemical dye is colorful and colorful, and the spices used are also very strong, because only a strong spice color can be dyed.

4. "there is also a kind of false star anise, which looks very similar to star anise, but if you look carefully, there are only six angles, and each corner is bulging and yellowish." Mr. Dong said that when this kind of "fake star anise" is ground into powder, it contains toxic substances, and long-term consumption is harmful to health, but customers rely on the naked eye, which is generally difficult to distinguish.

5. If you have experience, you can usually know it at a glance. Natural color, full particles are generally good, of course, specific analysis of specific problems, a lot of post-processing looks particularly good-looking, indeed garbage, which depends on experience.

Edible method of cumin granules

1. Stir-fry directly in the pan over low heat, without oil or salt, and fry until the color changes. Cumin granule cooking use: cumin granule has the function of removing fishy fish and increasing flavor. It is mainly used to relieve the taste of mutton and to make curry powder and chili powder. Its stems and leaves are used as kimchi in Europe.

2. The steps of minced beef with cumin step 1. Wash green and red pepper and cut into small pieces.

3. Ingredients: 1 box of fat beef slices, half onion, about 4 parsley, right amount of cumin (see photo), right amount of chili noodle (barbecue dry dip used here), 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce. Practice: blanch the fat cow in boiling water and fish it up. Heat the oil in the pan, stir-fry cumin, pour in the onions and stir well. There is no need to fry the onions.

4. Wash the potatoes, put them in a small pot, add water, and then add the right amount of salt. Bring to a boil over high heat and cook over low heat until the potatoes are soft. Pour an appropriate amount of cooking oil into the pan, heat the oil and stir-fry with cumin and other ingredients.