HERB HERITAGE: CUMIN
Ayurveda focuses on various diets and daily routines to achieve optimal health for an individual. It revives metabolism, revitalises cells, enhances memory, maintains balance of physical and mental dosha, and overall fortifies the basis of health. Certain Ayurveda medications, known as Ahara Aushadhi, are also utilised as flavourings in cooking and combined into dishes which assist in restoring the body with essential nutrients.
Jeera or cumin in English, a common spice used in everyday cooking since the Vedic era, is among the many spices used in different dishes. Jeeraka is a fragrant plant primarily utilised for enhancing digestion. Its application has been restricted solely to the digestive system. It can be utilised in different ratios and in different forms of administration for the treatment of a variety of illnesses.
Jeera is not only used as a medicine, but it also has high export possibilities. Jeera exports increased by 43.50% to 58,943.84 tonnes in April-May 2024 compared to the same period in 2023. India is responsible for 70% of the global cumin production and uses up 90% of that amount, which is equivalent to 63% of the world’s cumin consumption. While originating in Egypt, cumin is primarily cultivated in India, which holds the title of being the biggest cumin producer globally. Besides India, it is also grown in North Africa, China, and the Americas.
Image Courtesy: Wikimedia Commons
Cumin seeds come in three colours with different flavours: Amber (most common), white, and black (found in Asian markets). Amber can be substituted with white cumin seed, but black seed offers a spicier and more intricate taste. Cumin is a key component in curry blends, giving Indian dishes their distinct aroma. Cumin seeds are packed with nutrients, offering significant levels of energy, protein, fat, minerals, and vitamins. This spice contains a high concentration of minerals such as copper, potassium, iron, manganese, magnesium, calcium, zinc, and selenium. It also includes high levels of vitamins like vitamin B-6, niacin, thiamin, and riboflavin, along with antioxidant vitamins such as vitamin C, vitamin E, and vitamin A. The seeds are ground into powder and utilised in various ways such as Kashaya (decoction), arishta (fermented medicine), vati (tablets/ pills), khannd, modaka, guggulu and mixed with ghee. It is utilised both internally and occasionally for external purposes as well.
Ayurveda Samhitas mention following synonyms of Cuminum cyminum: Ajaji, Jiraka, Ajajika, Jira, Sadajira, Jiru, Jirautmi, Safed Jira, Jirage, Safed Zoor, Jeerakam, Pandhare Jire, Dhalajeera, Chitta Jira, Sheeragam, Chirakam, Jilakarra, Zira and Zira Safed.
Jeeraka Dwaya includes two popular varieties: Shweta Jeeraka and Krishna Jeeraka. There are six types of Jeeraka mentioned in certain Ayurvedic lexicons, such as Shveta, Pita, Krishna, Sukshma, Sthula and Vanaja Jeeraka. Ayurveda literature like Charaka Samhita discusses 46 formulations, Sushruta Samhita mentions 9, Ashtanga Hridaya lists 33, and Sharangdhara Samhita includes 6 formulations. Charaka Samhita has mentioned 12 formulations, Sushruta Samhita 1, Ashtanga Hridaya 7 and Sharangdhara Samhita 9 formulations of Krishna Jeeraka.
Ayurvedic classics such as Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, Bhavaprakasha Nighantu, Siddha Bhaishajya Manimala, Vaidyatatvaratnakara, Shankara Nighantu, Nighantu Ratnakara, Nighantu Kalpadruma, Nighantu Shiromani, and Abhinava Nighantu mention 29 synonyms for Krishna Jeeraka. All three varieties of Jeeraka have dry, pungent, and hot tastes, enhance digestion, are light in post-digestive effect, help in absorption, promote good intellect, cleanse the uterus, reduce fever, aid in digestion, improve virility, boost strength, stimulate appetite, reduce phlegm, benefit the eyes, relieve gas, bloating, abdominal tumors, relieve vomiting, and treat diarrhoea.
Jeeraka is found in a total of 242 Ayurvedic formulations. A total of 33 formulations containing Jeeraka are listed as the highest number for treating Grahani (irritable bowel disease/ syndrome). Jeeraka is used in 17 formulations for treating Jwara (various fevers) and 14 formulations for treating Agnimandya (poor appetite) and Shoola (colic and other pains).
Due to its light, dry, and pungent qualities, as well as its dominant bitter taste with the Agni, Vayu, and Akasha Mahabhuta elements, it helps decrease the aggravated Kapha. Warm potency, known as Ushna Veerya, opposes Vata, redirects its normal flow, boosts digestive fire and ultimately enhances the nourishment of the seven basic tissues by stimulating all other digestive powers. Because of its light, dry, and hot potency, it eliminates blockages in the channels by clearing minute channels of circulation. Jeeraka is utilised in illnesses that necessitate increasing apappetite, kindling digestive fire, and have Ama as a causative factor.
According to Ayurveda, Mandagni (poor digestion) is the main reason behind all illnesses, caused by poor digestion, impure food, and accumulation of waste products. When Dhatu (constructive/ connective tissues of the body) is imbalanced, it obstructs the movement of fluids in both upward and downward directions. This leads to abnormalities in Prana, Agni, and Apana, causing water accumulation in the skin, muscles, and joints. Jeeraka has various benefits for human health by increasing Agni and promoting Vatanulomana (downward movement of accumulated vata) at different tissue levels. The combined effectiveness of Jeeraka with other medications in enhancing the overall therapeutic potential of the formulation cannot be ignored. Nevertheless, more research needs to be done to verify and back up the biological impacts of these traditional medicines.
Jeera is commonly utilised to manage respiratory problems, allergic rhinitis, indigestion, metabolic disorders and diabetes, and it is anti-cancer, antimicrobial, analgesic, anti-inflammatory, antipyretic, anti-nociceptive, contraceptive, anti-fertility, anti-oxytocic, antioxidant, etc.
Among children, the start of the weaning period and the features of childhood period are described as stages of immature tissues, inadequate strength, irregular metabolism, etc. Any slight factor can easily disrupt Agni and the digestive system during this time. Therefore, Jeeraka has been included in some paediatric formulations.
CUMIN CAN BE USED IN THE FOLLOWING WAYS:
Cumin Churna: Take ½ to 1 teaspoon of cumin. Swallow it with lukewarm water twice a day after meals.
Cumin seeds essential oil: Take 1-2 drops of cumin oil in a glass. Add lukewarm water, drink twice a day after meals.
Cumin seeds Kwatha (decoction): Take 4 to 8 teaspoons of kwath. Drink it with lukewarm water twice a day after meals.
Cumin Water: Fill the water bottle with hot water and add 1-2 teaspoons of cumin seeds. Let it stand overnight. Drink this water in the morning to facilitate weight loss.
Exercise caution when using cumin with the following. Cumin has the potential to reduce blood sugar levels. Combining cumin with diabetes medication can lead to a significant decrease in blood sugar levels. Keep a close watch on your blood sugar levels.
Cumin could potentially decrease the rate at which blood clots. Combining cumin with drugs that have blood-thinning effects can raise the chances of bruising and bleeding.
Cumin could enhance the body’s absorption of rifampin. Combining cumin with rifampin can enhance the impacts and adverse effects of rifampin.
*The writer is an Ayurveda physician, DST Woman Scientist A, AIIMS New Delhi, and founder of Pratha Ayurveda.
