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Rich in iron Cumin

To bring out the fullness of cumin seeds aroma and flavour, lightly roast whole cumin seeds before using them in a recipe.

The combination of cumin, black pepper and honey is considered to be an aphrodisiac in certain Middle Eastern countries. Whether or not this potion will actually inspire Cupid’s arrows, it is certainly a tasty combination that can be used to flavour vegetables, chicken and fish dishes.

Make a cup of soothing cumin tea by boiling seeds in water and then letting them steep for 8-10 minutes. As the taste of cumin is a great complement to the hearty flavour of legumes such as lentils and black beans, add this spice when preparing a recipe with these foods.

Cumin seeds are a good source of iron and manganese. Cumin seeds have traditionally been noted to benefit the digestive system, and scientific research is beginning to bear out cumin’s age-old reputation. It is used for nutrient assimilation, healing of stitches and pain. In Kerala ayurvedic treatment, it is used in many preparations. Now for a recipe.

Basmati rice: 1 cup

Jeera (cumin seeds): 2 tsp

Cashew nuts: 2 tbsp

Whole peppercorns: 3

Bay leafs: 2

Cloves: 3

Cinnamon sticks: 2

Onions, sliced: 1

Ghee: 2 tbsp

Salt to taste

Take them out and keep aside. Add onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice, salt, water and stir.

Cover with a lid and simmer. Cook until the rice is done. Serve jeera rice hot after adding the fried cashews to it with any spicy curry or raita.

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