Cumin seeds, better known as “jeera”, is a popular spice used extensively for Indian food. Many dishes have cumin, especially foods from its native regions of the Mediterranean and Southwest Asia. Cumin lends its distinctive flavour to chili (while cooking spicy meat stew native to Mexico/south Texas), tamales (a Mesoamerican dish) and various Indian curries. Its flavour has been described as earthy, nutty, spicy and warm.
In India, cumin is widely used in preparing curry powders. It is also used to make buttermilk, kadhi, salads, and curries. They are usually dry roasted till they release a strong aroma. Even though cumin is widely used, there are some possible side effects of it. Here is a look at a few of them. (Image: istock)