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CUMINUM CYMINUM

CUMIN Jeera

Cumin seeds are pungent, savory brown seeds with a flavor common to Indian and Middle Eastern cooking. Heating the seeds, by cooking or infusing, aids the digestive power of the cumin. Cumin is very rich in vitamins and minerals, and is an antidote to weakness and fatigue.

PROPERTIES

Cumin has a pungent, bitter effect, with neutral to cooling properties. It acts as a blood cleanser, a carminative, aiding in the absorption of nutrients to the system. Cumin is a physical and sexual stimulant. It is antispasmodic, alterative, and acts as a lactagogue and immune builder.

Part of Plant Used The seed.

Conditions Treated Digestive disorders and gas pains, anemia, migraine, allergies, nervous conditions, low breast milk, and lack of sexual drive. Cumin builds up the immune system of people who suffer severe allergies.

Form Taken In a compress, as a spice and infusion, in massage oil, and as an inhalation.

Used with Other Herbs? Because of its overpowering smell, use cumin in small amounts when mixing with other herbs. Cumin is frequently used with lemon, black pepper, coriander, lavender, and rosemary.

HOW TO USE

 Cumin reduces kapha and pitta, and increases vátha.

 To relieve abdominal pain, add the seeds to food.

 Abdominal pain can also be treated with a cumin seed poultice.

 Strain, dry, then crush the seeds with a heavy object (a clean stone, rolling pin, or hammer).

CAUTION

 An excess of cumin may cause nausea.