What are the effects and functions of cumin

Cumin has a special aroma that cannot be matched by other condiments, so it is naturally an indispensable condiment in barbecue or grilled meat. Moreover, if barbecue or barbecued meat loses cumin, it is as if barbecue and barbecued meat have lost their soul, which is enough to show the status of cumin in people's minds. But if a person eats cumin regularly, what effects and functions does it have on the human body?

The efficacy and function of cumin

Cumin tastes spicy and is warm in nature. Dispel cold and relieve pain; regulate qi and balance the middle. It is mainly used to treat cold pain in the abdomen, indigestion, abdominal pain caused by cold hernia, and irregular menstruation.

1. Using cumin to process beef and mutton can remove the fishy smell and greasiness, make the meat more delicious and fragrant, and increase appetite.

2. Cumin has the effects of refreshing the brain, unblocking meridians, reducing fire and calming the liver. It can dispel cold and dampness, regulate qi and stimulate appetite, dispel wind and relieve pain. It is effective for indigestion, stomach cold pain, and frequent bowel movements due to kidney deficiency.

3. Using cumin to season dishes can also prevent spoilage and kill bacteria.

Medicinal Value of Cumin

1. To treat angina pectoris: fry the cumin, grind it into powder, and take it with vinegar.

2. To treat stomach cold: fry cumin, grind it into powder and take it with warm water.

Usage and dosage of cumin: Oral administration: decoction, 3-9g; or grind into powder.

For external use: take appropriate amount, grind into powder and apply on the affected area.

Side Effects of Cumin

Eat less cumin in summer, and patients with constipation and hemorrhoids should eat less or no cumin.

Cumin in its original form

Annual or biennial herb, 20-40 cm tall, the whole plant (except the fruit) is smooth and hairless. The petiole is 1-2 cm long or nearly sessile, with a narrow lanceolate sheath; the leaf blade is ternate, 2-pinnately divided, with the final segment narrowly linear, 1.5-5 cm long and 0.3-0.5 mm wide. There are many compound umbels, mostly dichotomously branched, with a diameter of 2-3 cm; 3-6 involucral bracts, linear or linear-lanceolate, membranous on the margin, white, with long awn-like thorns on the apex, sometimes 3 deeply lobed, unequal in length, 1-5 cm long, reflexed; 3-5 rays, unequal in length; 7-flowered umbels, 3-5 involucral bracts, similar to the involucral bracts, lanceolate at the apex, reflexed, smaller, 3.5-5 mm long, 0.5 mm wide; petals pink or white, oblong, slightly emarginate at the apex, with infolded lingula; calyx teeth awl-shaped, longer than the style; stylopodium conical, style short, forked, stigma capitate, bisected fruit oblong, narrow at both ends, 6 mm long, 1.5 mm wide, densely covered with white bristles; 1 oil tube in each groove, 2 oil tubes on the commissure, ventral surface of endosperm slightly concave. The flowering period is April and the fruiting period is May.