What is the difference between zira, cumin and cumin?

Zira, cumin and caraway - same? What is the difference between them? Indeed, outwardly, the plants are very similar, as are the spices that are made from them. All plants are included in the Umbelliferae family. However, there are differences between them, both in the taste of spices and in the smell.

The confusion has led to the fact that for many spice manufacturers, zira and cumin are one and the same. As a basis for this article, we took the book “The Big Cookbook of Spices” by the EKSMO publishing house (translated from German by M. Tekegalieva). We consider it the most authoritative of all existing sources in Russia.

Let's start with the names. Zira is called differently kmin, cumin - black zira, azhgon, kammun.

The specific names are as follows:

• zira - Cuminum cyminum;
• cumin - Cuminum nigrum;
• cumin - Carum carvi.

Spices have different names in other languages ​​as well.

• Zira in German - Ägyptischer Kümmel, Kumin, in English - cumin, white cumin, in French - cumin, cumin du Maroc.
• Cumin in German - Kaiserlicher Kreuzkümmel, Himalaya-Kreuzkümmel, in English - black cumin, in French - cumin noir.
• Cumin in German - Wiesenkümmel, Echter Kümmel, Brotkümmel, in English - caraway, in French - semence de carvi, cinis de Vosges.

Zira is considered an annual plant, cumin is a biennial, and cumin is a perennial. Zira flowers are white or pink, cumin flowers are white and red, and cumin flowers are white. Cumin reaches a height of 1.5 m, unlike cumin and zira, whose height does not exceed 0.5 m.

Seeds of zira are brown or gray-green in color. They are no more than 5 mm long and have longitudinally extending ribs. The shape of the seeds is straight or slightly arched.

Cumin seeds are dark brown. Reach a length of 5 mm, have longitudinal ribs. The shape is narrow, curved crescent.

Cumin seeds are brown in color, have mericarps curved in the form of a sickle. The length of the seeds is from 3 to 5 mm. Each of them has 5 longitudinal ribs.

The historical homeland of zira is the eastern countries of the Mediterranean Sea, most likely Egypt. Cultivated in Asia and the southern continents.

Cumin grows in the mountainous regions of Central Asia. In the wild, it is found there and in the territories up to the Eastern Himalayas themselves. Asia is considered the historical homeland.

Cumin has historically originated from European and West Asian countries. Cultivated in many European countries, replacing cumin there.

Before using zira, the seeds must be roasted so that they give more flavor. The smell is bitter, has nutty notes.

Cumin has a more bitter taste than cumin, with which it is often confused. It also has a spicier flavor. It takes a little time to roast the seeds. Sometimes it's not even needed.

Cumin has a spicy spicy taste. It is also a honey plant, from which bees collect nectar in large quantities.

Zira and cumin are not recommended to be abused if there is a peptic ulcer of the stomach or duodenum.

Cumin is forbidden to use during ischemia and after suffering heart attacks.

Zira is an indispensable spice in India, added almost everywhere. It is seasoned with couscous, curry, it is added to dishes with legumes, soups, meat and confectionery. If the zira is fried, it will acquire a fuller flavor.In ground form, it is found in various spicy spice mixtures.

Cumin is used in northern India as a substitute for jeera. Only it is sometimes not fried, but immediately added to the finished dish after frying the necessary product.

Cumin is an important ingredient in German and Austrian cuisine. There it is added to soups, vegetable dishes. The famous German sauerkraut is not complete without such a spice as cumin. The spice appears in roasts, dishes with mushrooms and meat. Cumin is used in baking bread. The spice is also present in some alcoholic beverages.

Unlike zira and cumin, cumin is used in veterinary medicine. It is believed that it in the composition of the feed improves the digestive processes in livestock. It has already been proven that if cumin is in the diet, then milk yields become better, and milk acquires a more pleasant smell and taste.

Cumin is more commonly confused with cumin than cumin due to the fact that cumin seeds are lighter in color. When cumin was first brought to European countries, it was mistakenly mistaken for cumin and named the same. Because of this, the confusion between spices began.