What do we know about cumin? Cumin is a sharp, potent seed that can completely change the taste of a dish. It has long been used in Mexican, Mediterranean, Indian, Middle Eastern and some Chinese cuisines. During the Middle Ages, cumin was one of the most popular (and most affordable) spices for Europeans. The story tells us about warriors who took cumin bread with them for good luck. Cumin came to us from the Mediterranean Sea, was widely used by the Greeks, Romanians, Egyptians, Persians and many others in this region. It should not be confused with anise, which is often mistakenly called cumin in some European languages. They are similar in appearance and taste, but they are different seasonings, besides, cumin is more spicy. Like many other spices used for thousands of years, cumin has a number of health benefits: antioxidant, anti-osteoporotic, and more. Cumin, along with ghee and other spices, has played a significant role in the tradition of Ayurvedic medicine. For diabetics, cumin is more effective in lowering blood glucose levels than glibenclamide (diabetes medicine). The anti-glycation properties of cumin have been shown to be beneficial after oral ingestion of cumin powder prevented the development of cataracts in a diabetic mouse. In another study, cumin extract reduced total cholesterol, triglycerides, and pancreatic inflammation in diabetic rats. Oral administration of cumin (25, 50, 100, 200 mg/kg) on subsequent days improved the immune response in immunocompromised mice. This effect has been found to decrease cortisol, decrease the size of the adrenal glands, increase the weight of the thymus and spleen, and fill depleted T cells. The response was dose dependent, but all doses showed a positive effect. Pakistan has found that the antioxidant properties found in cumin are really powerful. It is not yet known for certain whether cumin in other countries has a similar power of antioxidant properties. Try to consume whole cumin seeds and only grind them when necessary, as ground cumin seeds, due to contact with air, have fewer useful properties. If you bought ground cumin, store it in the refrigerator, preferably in an airtight container in a sealed container. Before grinding cumin, it is better to fry the seeds in a pan – this will allow them to give even more flavor. According to some studies, heating cumin seeds in the microwave preserves the aromatic and antioxidant properties better than frying. Decide for yourself.