Time for a look at this workhorse of an herb. It gives the classic curry taste, and is nearly omnipresent in Ayurvedic recommendations and formulas – and for good reason!
How to use cumin:
- Roast 1 tsp in ghee, then add to soups, curries. It pairs great with Mexican food, too.
- Roast and chew seeds when there is indigestion.
- 1 tsp cumin seed, 1 tsp coriander seed, 1 tsp fennel seed, or any single or combination of these in a tea ball as steep 10 minutes for tea, take a few times a day.
- I’ve been in Portugal studying with a teacher and meeting colleagues at a school there. There we prepared freshly ground cumin seed powder as one of the 3 spices making a herbal paste to apply on belly for effectively reducing belly fat.
Cumin – prepare with lemon juice & sugar paste and licked from a spoon to reduce vomiting.
The theme with cumin is it helps to digest, and correct the direction of digestion to its proper downward direction. Think that the belly feeling heavy or stuck needs a downward action. So it is useful in all sorts of digestive problems including colic, gas/bloating, indigestion, parasites and hemorrhoids.
Naturally, when you clean out your digestion, your skin will clear up, but cumin really has an affinity to improving skin diseases.
It has a pungent (pittig) taste, a heating action everywhere, and a specifically heating action on the digestive system but also acts to relieve respiratory bronchitis, asthma and hiccough.
It is important to reduce kidney spasms and bladder stones.
In the women’s reproductive system, it is used to alleviate PMS, and during childbearing year alleviates morning sickness and helps promote lactation while breastfeeding.
Nearly every dish in my kitchen, from Mexican to soups to curries starts with sauteing 1-2 tsp cumin seeds in a little ghee.