Zira (cumin) 200g

Seed – this spice, despite its pungent odor, is enjoying great popularity. It ennobles the taste of meat, especially lamb. This is why they are often added to the marinade for barbecue, doctors, mainly due to national traditions and savory preferences.

Before speaking, the powdered grain has another name - cumin, and beats a lot of it into pantelika.

Cumin is added to meat as a herb, especially when lubricated; when overcooked, fragments of whole meat burn and develop a sharp, unpleasant taste.

Just as in Tajik cuisine, so in Uzbek cuisine, add zira to the minced meat for kovbas together with the tsibule and chasnik. In prepared kin kowbasa (Uzbek cuisine), grain is a binding component.

Zira is often added to rice. This can be either spicy rice from Indian cuisine or Uzbek meat pilaf, which is cooked on a sacred occasion.

Place the seed together with dill, kine and fennel in the marinade when canning tomatoes and cucumbers. Use vikory and sauerkraut.

A cream of brightly expressed savory fruits of zira volodya and other advantages.

• It improves appetite and reduces the risk of over-poisoning of hedgehogs.
• It helps to get rid of sprains and flatulence.
• This morning the cough is relieved.
• Zera and honey, added to milk, relieve insomnia.
• These spices improve the functioning of the cardiovascular system and the brain.