What is the difference between anise seeds and cumin seeds? What are the ways to eat them?

The nutritional value is different, the taste is different, the production method is different, the production process is different, and the cholesterol content is different. Cumin seeds are generally used to make soup, and cumin seeds are generally used to stir-fry vegetables and eat hot pot.

The size is different, the quality is different, the color is different, the taste is different, the fragrance is different, this is their difference. It can be used when stir-frying, when stewing soup, when making soup, when stewing bones, and when making roast meat.

1. Different appearance: the appearance of anise has eight corners, which are dark brown, the horn petals are pure and thick, the sharp corners are straight, and the pedicle is curved upward. Cumin is very similar to chaff in appearance and color.

2. Different taste: Fennel has a pleasant licorice flavor, mint and fruit flavor, similar to cumin, but stronger than the licorice flavor of cumin, and the mouth will exude a fragrant aroma when chewed. Cumin has a camphor-like smell, with a slight sweet and bitter aftertaste and a burning sensation.

3. Different functions: Fennel has the effect of dispelling wind and regulating qi, and regulating the stomach, while cumin has the effect of dissipating cold and relieving pain, warming the kidneys and shrinking urine, and appetizing and regulating qi.

Precautions for eating cumin.

Avoid eating too much cumin: It should be noted that there are many people who like the unique fragrance of cumin and always like to put more when cooking, but this is not true. Excessive consumption of cumin is easy to cause allergies to people, if you feel uncomfortable or allergic after eating cumin, it is best to go to the hospital immediately for professional **.

Avoid small intestine, bladder and stomach disease, if there is a small intestine, bladder and stomach disease is not allowed to eat cumin, after eating it will aggravate the condition.

The above content refers to Encyclopedia - Anise.

Encyclopedia - Cumin.

People's Daily Online-Cooking star anise is better than tonic Inventory of the efficacy and role of fennel.

Hello, I'm glad to be able to answer for you, as far as I know, they look different, taste and how to use them. Fennel is perfect for steamed buns, and it tastes delicious.

1. First of all, fennel has eight horns and is very dark brown in color, while cumin is relatively small in appearance and similar in appearance to rice husks. 2. Secondly, the taste of fennel is more fragrant, the taste is a little similar to mint, and the taste of cumin is a bit like mothball. 3. As for the fennel that we often use to wrap buns, the difference between cumin as an herb and cumin is even greater.

4. Fennel has the effect of dispelling wind and regulating qi, and regulating the stomach, while cumin has the effect of dissipating cold and relieving pain, warming the kidneys and shrinking urine, and appetizing and regulating qi, which are very good.

I have used these two kinds at home, I think excessive consumption of cumin is easy to cause allergies to people, if you feel uncomfortable or allergic after eating cumin, it is best to go to the hospital immediately for professional **, so pay attention to this

It's my pleasure to help you, and I hope I help you

Cumin is about the same size as a grain of rice, yellow-green.

Fennel is also known as big material, also called star anise, brown color, and the size of a dime, the second from the right in the picture is cumin, and the second from the left is anise.

Anise anise scientific name: Pimpinella anisum

The scientific name of anise is anise. Aliases: fennel, celery, fennel, anise, car nest grass.

It is an annual herb of the family Apiaceae, native to Egypt, the Middle East and India, and is an oral aromatic used by Indians to chew. Anise seeds are the seeds of the small Asian plant fense, also known as anise (Chinese star anise is also called anise, which is easily confused).

Cumin seeds are condiments that can be used as spices and are often used in the preparation of pasta dishes such as meat, seafood and baked cakes.

Anise seeds are big ingredients, and the scientific name is "star anise", which is also a seasoning.

Anise is our common star anise, while cumin is a vegetable with its fruit as a spice and its stems and leaves as its edible organs. Fennel and cumin are one of the seasonings often used in our cooking, which are mostly used in stews, sauces, and firing dishes, which can play a role in increasing flavor and removing odors. So what is the difference between anise and cumin?

Anise is our common star anise, while cumin is a vegetable with its fruit as a spice and its stems and leaves as its edible organs. Fennel and cumin are one of the seasonings often used in our cooking, which are mostly used in stews, sauces, and firing dishes, which can play a role in increasing flavor and removing odors. So what is the difference between anise and cumin?

1. The difference between families and genera.

Cumin is the dried ripe fruit of fennel, a plant in the family Umbellifera, and anise is a plant of the family Magnoliaceae.

Second, the difference in appearance.

In appearance, anise has eight horns in appearance, which is dark brown in color, with thick horn petals, straight sharp corners, and a stalk curved upward. Cumin is very similar to chaff in appearance and color. Compared to cumin, anise is larger and fatter in shape.

3. Differences in taste.

In terms of taste, aniseed has a pleasant licorice aroma, with mint and fruit flavors, similar to cumin, but stronger than cumin's licorice flavor, and when chewed, it will exude a fragrant aroma, and Indians chew anise as chewing gum to freshen the breath. Cumin has a camphor-like smell, with a slight sweet and bitter aftertaste and a burning sensation.

Fourth, the difference in efficacy.

In terms of efficacy, first of all, anise has the effect of increasing the flavor of meat, making the meat taste more mellow and fragrant, and has the effect of increasing appetite. Secondly, it has the effect of warming the yang and dissipating cold, regulating qi and relieving pain. In addition, anise has certain pharmacological effects, antibacterial, analgesic and other effects, and the anisole contained in anisole has estrogen-like effect and strong sensitizing effect.

Cumin has the functions of dissipating cold and relieving pain, warming the kidneys and slowing down the closure of urine and appetizing qi, in addition to the effect of detoxifying fish botulinum.

5. Differences in cooking applications.

Although both large and small cumin are commonly used seasonings, it is a necessary product when roasting celery and fish stew and making marinated foods, which can remove the odor in the meat and make it re-fragrant. But their heating time is not the same, and cumin is easy to burn when stir-frying, so be sure not to make too much heat so as not to affect the appearance of the dish. Aniseed can be heated for a long time, as long as it doesn't produce a burnt taste.

The above is an introduction to the difference between anise and cumin, anise and cumin have similar applications in cooking, so it is often easy to confuse. Fennel seeds have a stronger aroma after cooking, while cumin seeds have a stronger aroma after they are fried or roasted.