Cumin has been known since ancient times; it was used in the cuisine and medicine of Ancient Egypt. This spice is mentioned in records dating back to around 1550 BCE.
It is believed that cumin was used in mummification rituals.
In the Middle Ages, cumin became popular in European cuisine, especially in German, Dutch, and Scandinavian cuisine.
Cumin is known for its nutritional properties, including high levels of essential oils, vitamins, and minerals.
Essential oils and antioxidants present in cumin have anti-inflammatory properties that can contribute to overall health and have a positive impact on the digestive system.
Cumin is a rich source of many nutrients, including iron, calcium, and magnesium. These minerals are important for maintaining bone health and normal hemoglobin levels in the blood.
In addition to minerals, cumin seeds contain B vitamins, which contribute to normal metabolism and the health of the nervous system.
Nutritional Value
Cumin contains a minimal amount of carbohydrates.
The glycemic index of cumin is low, making it suitable for maintaining stable blood sugar levels.
On average, one teaspoon of cumin contains about 22 calories, 1 gram of protein, 1 gram of fat, and 2 grams of carbohydrates, of which dietary fiber is approximately 0.6 grams.
