Using Zira

Zira is a plant native to Central Asia and Egypt. The plant is a perennial and has become quite popular in the national cuisine of these countries. Seeds of this plant are used in cooking, as a spice.

Spice zira is very popular all over the world. It has a special tart and spicy taste and aroma. When roasting, the smell of zira is further intensified. In some Asian countries, this spice still has the name of cumin.

Whole cumin seeds are usually used fresh. Due to its antimicrobial properties, zir is often added when preserving products. In hot dishes, this seasoning is added at the very beginning of cooking, in order for the dish to acquire a special flavor and taste.

Seasoning application

Usually, as a spice, zir is used two varieties, it is: Persian zir (yellowish seed, aromatic) and Kira cherry (black and scented).

Most often, of course, ziru is used in cooking. Especially when cooking pilaf or meat. Add to its food in whole or in a hammer.

It is also popular to use this type of spice when preserving vegetables. In addition, cumin has strong antibacterial properties, and therefore it is added to sour-milk products.

In the kitchens of the peoples of Turkey, for example, zira is an integral part in dishes with mutton, pickled cabbage and eggplant. In Uzbekistan, black cumin is added to salads, various soups and flour products.

Some people add cumin to tea, because it has a very good toning effect. The use of cumin helps to improve digestion and increase appetite.

Also, it is possible to apply cumin externally, since it has antiseptic properties. With bruises, bruises and insect bites, it promotes rapid resorption of tumors.

Of course, most often zir is used, as a part of spices for pilaf . Coupled with paprika, turmeric and barberry, this dish of Uzbek national cuisine acquires a truly magical taste. Zira in pilaf gives the dish a special sharpness, spice and fragrant aroma, heady mind. Spice zira - this is almost the main seasoning for pilaf , without which this dish does not turn out the way it should be. This spice can be added to almost any meat, in order to give it a special flavor trail and unique taste.

The application of zira will also be the most successful for cooking shish kebabs in nature. After all, it is able to give the meat a certain distinct "oriental" taste and aroma, which is greatly enhanced when cooking meat in the open air.

If the heat in the street and want to eat something light, then the best solution is to add the cumin to the salad dressing, or add it to tea for a refreshing and toning effect.

Zira - use in cooking

Of course, the most common is the use of zira in cooking. Add it, as described above, to almost all dishes, and in soups, and in salads, in a variety of sauces, and especially in pilaf and any kinds of meat.

In addition to seeds in cooking, this type of spices in powder is widely used, adding to taste in any dish. Spice can acquire a special nutty smell when roasting. Often, cumin is added to the composition of dry spicy mixtures, such as, for example, "Curry". In the East, cumin is necessarily placed in all pastry and bakery products.