Jeera Meaning: Definition and Examples
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jeera
[ˈdʒiːrə ]
Definition
cooking spice
Jeera, also known as cumin, is a spice made from the dried seeds of the Cuminum cyminum plant. It is commonly used in various cuisines around the world for its distinctive warm and earthy flavor. Jeera can be used whole or ground, and it is a key ingredient in many spice blends and curries.
Synonyms
cumin, cumin seed.
Examples of usage
- Add jeera to the rice for extra flavor.
- The recipe calls for toasted jeera seeds.
- Jeera powder is often used in Indian dishes.
- She sprinkled jeera over the salad.
- He loves the aroma of roasted jeera.
Interesting Facts
Culinary Uses
- Jeera is commonly used in Indian cooking, adding depth and warmth to curry dishes, rice, and bread.
- In Middle Eastern cuisine, it can be found in spice blends like za'atar, enriching flavors in meats and vegetables.
Health Benefits
- Certain compounds in jeera are known to support digestion by promoting the production of digestive enzymes.
- Some studies suggest that jeera may have antioxidant properties, which help fight free radicals in the body.
Cultural Significance
- In Indian households, jeera is often roasted before being ground, a technique cherished for enhancing its aroma and flavor.
- Jeera water is a popular traditional remedy in many cultures, believed to aid digestion and hydration.
Pop Culture
- Jeera has made appearances in various cooking shows and recipe books, becoming a staple in many global cuisines.
- Its unique flavor has inspired chefs to experiment with modern dishes, leading to fusion recipes that celebrate its versatility.
Origin of 'jeera'
Main points about word origin
- The word 'jeera' comes from the Sanskrit word 'jeeraka', which means 'carminative', a term used for substances that help digestion.
- In Arabic, 'cumin' is referred to as 'kammun', showcasing its historical significance across cultures.
The word 'jeera' originates from the Sanskrit term 'jeeraka,' which refers to the cumin seeds. Cumin has been used as a spice and a medicinal plant since ancient times. It was known in ancient Egypt, where it was used in the mummification process and in cooking. The popularity of jeera spread throughout the Mediterranean and Asia due to trade and exploration, becoming a staple in various cuisines. Over time, the word evolved in different languages, reflecting local names for the spice. As a cooking ingredient, jeera remains essential in many cultural dishes, particularly in Indian and Middle Eastern cuisines, where it is often toasted to enhance its flavor. The distinct taste of jeera makes it a favored spice in spice blends, contributing to the culinary heritage of regions around the world.