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Herbs and Herbal Remedies
Herbal Books For a quick check list of herbs & medicinal uses: herbal therapy
Cumin
Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
more on herbal therapy
Cumin
Aniseed or more rarely anís (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in anise-flavored liqueurs (e.g. Ouzo). The fruit consists of two united carpels, called a cremocarp, and has a strong aromatic taste and a powerful odour. Anise seed is also used in some curries and seafood dishes, and is used as a breath sweetener and digestive aid.
Cumin
Cumin seeds have a distinctive bitter flavor and strong, warm aroma due to their abundant essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Their smell can also be detected in the eater's sweat even after consuming only small amounts. Today, cumin is identified with Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses, and in some traditional breads from France. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.
Cumin
Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to Southern Europe and the Mediterranean region. The uses and benefits ascribed to it are many and varied, and are often shared with related species. The commonest uses made of the common sage include teas and infusions, which are considered to have calming drink, and as a digestive agent. Common sage is also grown in parts of Europe, especially the Balkans for distillation of the essential oil, though other species, such as Salvia triloba may also be harvested and distilled with it.
Cumin
Spearmint (Mentha spicata, syn M. viridis), the mint variety most commonly used in cooking, yields an aromatic and carminative oil, referred to as "oil of spearmint". Many people use the name "scotch spearmint" for gingermint (Mentha x gracilis, syn M. cardiaca), a hybrid of spearmint and wild mint (Mentha arvensis). Spearmint takes its name from its crinkled leaves, which resemble the shape of the blade of a spear. It has oblong, lanceolate, sub-acute, serrate leaves, and slender spikes of flowers. It grows in watery places. In herbalism, spearmint is steeped as tea for treatment of stomach ache.
Cumin
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.
Cumin
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Cumin