Zira - description
Zira, also known as cumin or roman cumin, is a herbaceous plant originally from India. As a spice, it gained immense popularity in East Asian countries, thanks to its fragrant seeds. Zira is a plant from the umbrella family; therefore, its seeds are collected from umbrellas, as well as from dill. The grains dried on the stem quickly peel off, so they are harvested immature, and then dried. The appearance of the plant is very similar to cumin, so they are often confused. But in taste and aroma, these are completely different spices. Zira is cultivated in Iran, Southeast Asia, Syria, Afghanistan, Latin America. There you can meet her in the wild. There are several types of cumin - Syriac, Badakhshan, Kashmir, Nabatean, Kirman and Persian, each of which is somewhat different in taste and aroma from each other. The last two types of spirits are most in demand, because have a great aroma and bright taste.
Zira - properties
Regular consumption of spirits helps to normalize digestion, purify the blood, removes slags. This spice eliminates flatulence, normalizes kidney function, is a mild laxative and diuretic. It is recommended to be used for the prevention of heart diseases, calming the nervous system, in case of toxicosis in pregnant women, diseases of the upper respiratory tract (bronchitis, wet cough). A weak decoction of spirits is given to infants to get rid of abdominal pain during colic, while nursing - to increase lactation. Zira is not used for gastric ulcer, gastritis (acidity), duodenal ulcer.
Zira - use in cooking
Zira as a spice is very popular in Oriental and Asian cuisines. Both whole grains (seeds) and powder are used. The spice has a sweetish-spicy taste and a very rich aroma with nut notes that is enhanced by rubbing and roasting. Add grain of spirits to pilaf, rice, legumes, meat, vegetable dishes, pickles, used for pickling. Ground cumin is added to soups, bread, confectionery, sauces, and spicy mixes. In Central Asia, zira must be added to the mince when cooking sausages made from mutton and horse meat. A pinch of jeera added to salads or fish dishes will significantly improve and enrich their taste. In Europe, zira is not as popular as in Asian countries, but, nevertheless, it is also used in cooking. The truth is put in dishes in significantly smaller quantities than in the East.
Recipe Examples with Zira
Recipe 1: Egyptian Salad
Salad with a stunning and refreshing taste will be the perfect complement to meat or fish. Not the last bit to give it such a delicious taste it was made by Zira. I must say, if feta cheese can be replaced with soft cheese or fetaxa, then mint and cumin for this salad cannot be replaced with anything. These are required components. Mint is needed fresh, not dried leaves.
Ingredients: Feta - 300g, 1 cucumber (fresh), 1 small onion (preferably red onion), 0.5 lemon (juice), 2 tablespoons. olive oil, a small bunch of parsley and dill, 2 table. bed of minced mint, pepper, 0.5 tea. slope. zira.
Cooking method
Crumble the cheese with a fork, squeeze out the juice from the lemon, pour in the oil, pepper and mix.
Finely chop greens and mint leaves, cut onions and cucumbers into small cubes. Mix all the ingredients for the salad, sprinkle with chopped zira (rub with hands or use a coffee grinder). Stir and serve again.
Recipe 2: Delicious knuckle
This knuckle is not only appetizing, but also very fragrant. During cooking, the kitchen is so fragrant that the neighbors on the floor begin to ring the doorbell and ask for dinner. Very tasty pork. It is recommended to take the knuckle from the front leg, it is not so fat. Although a matter of taste. And one more thing about sugar. The original was listed 4 tablespoons. Therefore, if you like sweetish taste, you can put so much.
Ingredients: 1 pork knuckle (shank), 2 medium onions, 1-2 carrots, 0.5 liters of light beer, 1.5-2 tables. lie sugar, 4 cloves of garlic, salt, spices: 5 grains of allspice and black pepper, 0.5 cu. lie basil, dried garlic, marjoram, thyme, rosemary and cumin.
Cooking method
Water is good, salt, put all the spices, and cook the knuckle for about two hours, not forgetting to add onions and carrots.
Beer, sugar and chopped garlic to cook the sauce - just mix. He needed later. Fans of spicy can add ground hot pepper.
Put the boiled shank in shape or on a baking sheet, pour garlic-beer sauce (pour out not all) and bake for an hour and a half (180C). Every fifteen minutes, the shank must be watered with a new portion of sauce.
Recipe 3: Rice with Zira
This recipe is not pilau, but delicious spicy rice that is served as a side dish for meat or chicken. Rice would probably have turned out to be the most ordinary, if not for the magic zira, which greatly enriched its taste.
Ingredients: 300g long grain rice (basmati, you can take steamed), 3 table. lie vegetable oil, 1 not very large onion, 0.5 liters of water (broth), 1 tea. lie salt, ¼ tea. sloth pepper, 1 tea. shredded fat.
Cooking method
Chop onions and fry in oil. It is better not to fry in a frying pan, but in a saucepan or a saucepan with a thick bottom, because rice will be added here.
After five to seven minutes, add salt, zira and pepper to the onion. Fry for about a minute. Then pour the rice, mix. It is important that each rice grain is covered with oil, so it is necessary to mix thoroughly.
Pour in liquid (water or broth), bring to a boil. Then reduce the fire to the lowest and cook until soft rice. It is cooked with the lid closed. If the water boils away and the rice remains harsh, then, as necessary, add a little boiling water.
Zira - useful tips from experienced chefs
- To preserve the flavor of the butter, it is recommended to buy the spice in the grains, and grind into powder, or fry, immediately before use.
- Do not store the spice for too long, especially in a ground form, - it starts to taste bitter.
-Save the meat for several days without a refrigerator, if you rub it with salt and ground jira.
