Not only do these tiny seeds add a gently spiced, nutty flavour to dishes, they also provide a host of health benefits. Here’s why I eat them most days:
Research has suggested that cumin might stimulate the release of certain enzymes which are necessary for optimal digestion and nutrient-absoption1. It also helps to strengthen the digestive tract, which in turn helps to ease constipation, relieve nausea and reduce bloating2.
- Anti-inflammatory antioxidants
- Cancer prevention
Cumin might also have anti-carcinogenic properties. In one study, rats which consumed cumin did not develop tumours like their counterparts, due to its ability to detoxify the liver and prevent free radical damage6.
The seeds are a great source of iron with two teaspoons providing 16% of the Daily Recommended Intake7. Use in conjunction with other high-iron foods such as grass-fed beef, sardines and leafy green vegetables.
For a full nutritional profile click here.
How I use them
- As a condiment
I sprinkle some whole seeds over steamed vegetables with ghee. It adds a warming flavour without being too spicy.
- In recipes
Try my Roasted Cauliflower & Cumin Soup – find the recipe on the blog on Saturday.
In the meantime, here are some of my other recipes which use cumin: