Is cumin cumin? Cumin is cumin

Cumin is not cumin. They are two different plants, and although they both have medicinal properties, their efficacy is different. Cumin is harvested in autumn when the fruit first ripens, dried in the sun, and the fruit is laid to remove impurities.

Cumin is an annual or biennial herb of the Apiaceae family, Cumin celery, with a flowering period in April and a fruiting period in May.

Cumin (alias: grain fennel), the dried ripe fruit of fennel of the Apiaceae family. It is cylindrical, yellowish-green or yellowish on the surface, slightly pointed at both ends; The apex is left with a yellow-brown protruding column base, sometimes with a small fruit peduncle at the base; The fruit is oblong-oval, with 5 longitudinal ridges on the back, and the joint surface is flat and wide; The cross-section is slightly pentagonal, and the four sides of the back are about the same length.

It is mainly produced in Inner Mongolia and Shanxi.

Cumin is not cumin They are two different plants, cumin is native to Europe, cumin is native to the Mediterranean region of Egypt, cumin smells aromatic and slightly sweet, while cumin tastes slightly pungent, cumin is the seeds of fennel seedlings that are eaten on weekdays called cumin. The main production area of cumin is distributed in Xinjiang, it is the fruit of cumin celery, also known as cumin in southern Xinjiang, and is generally used for barbecue food.

The seeds of fennel seedlings are cumin.

The seeds that cumin celery bears are cumin.

Cumin is not cumin, these are two completely different things, mainly in appearance, taste, and use.

In general, cumin particles are a little smaller than cumin, and cumin particles have bending, whereas cumin particles are less bent to a lesser extent.

The color of cumin is dark brown, the color of cumin is light and close to green, and the taste of cumin is more intense.

Cumin is generally used for roasting, stir-frying, and oil immersion, and is often used when barising.

Cumin has the effect of inhibiting oxidation and can be used for food preservatives to help food preservatives, while cumin only has a simple flavoring effect.

Fennel is a commonly used condiment in life, which can be divided into anise and cumin, anise, which is also called star anise in life, has a strong special flavor, and is an indispensable condiment in halogen products.

Fennel can be used for stewing, boiling, pickling, marinating, soaking and other cooking methods, has a good seasoning effect, and is very popular among people.

However, the taste of fennel is very strong, so it should be used in moderation in life, and if it is used in excess, it will not only cover the original taste of the food, but also affect the taste of the food.

Cumin and cumin are not the same thing, the differences are as follows: 1. Different varieties of cumin is a dried fruit of fennel, an umbrella plant plant, which is generally harvested in autumn, and the fruit particles are similar to rice, and there is also a common anise in the same aniseed plant. Cumin is a plant endemic to Xinjiang, the Mediterranean and other regions, also known as benzoin fennel in southern Xinjiang, which generally matures in May.

2. Shape difference cumin and cumin are one of the commonly used spices, the two are well distinguished in appearance, the particles of cumin are relatively large, and some of the particles are curved, while the particles of cumin are relatively small, generally long and straight, the color of cumin is light green, and the color of cumin is dark brown. 3. Difference in use: Cumin can be used as a spice for fruit granules, used to marinate meat products, and can also be used to make soup for drinking, and the leaves of cumin can also be used as vegetables for stir-frying, cold dressing or dumpling filling. Because of its unique aroma and taste, cumin is mainly used as a seasoning for barbecue and can also be used in stir-frying.

Cumin is not cumin, but they both belong to one type of spice. The particles of cumin are larger than cumin, and the shape of cumin is slightly curved, its color is greenish, while the appearance of cumin is darker, mainly dark yellow, its shape is not curved, and it will be more straight.

Cumin is not cumin. The seeds of cumin are a little larger than the seeds of cumin, the color of cumin is lighter, close to green, while the color of cumin grains is darker, close to yellow, and some cumin grains are even close to dark brown. Cumin contains active substances such as anethole, anisaldehyde, aniseone, etc., with aromatic smell and slightly sweet taste, and is generally used to stew mutton or boil mutton soup.

Cumin is not cumin, cumin is larger, the whole shape is much wider than cumin, mainly green, mostly used in soup. Cumin is small and is mostly used for barbecue.

It's not a thing, cumin will eat the citation, and cumin doesn't taste special.

These two things are exactly the same, no fuss, just do whatever you want.

No. The differences are as follows:

1. Appearance differences: the particles of cumin are much larger than cumin, and the shape is slightly curved; Cumin has a greenish tinge in color, while cumin is darker in color and has a yellowish tint.

2. Flavor differences: cumin: aromatic smell and slightly sweet taste; Cumin: Slightly pungent in taste, it is one of the main spices of curry.

3. Differences in origin: cumin: native to Europe, mainly produced in Shanxi, Inner Mongolia and Liaoning in China, and planted all over the country; Cumin: Cumin is native to the Mediterranean coast of Egypt. Cumin is only produced in Xinjiang and the area of the Hexi Corridor of Sweet Potato in China.

4. Ingredient differences: Cumin contains active ingredients such as anethole, anisaldehyde, and anisone. It has many effects such as improving appetite and aiding digestion; The active ingredient in the volatile oil of cumin is ocisric acid.

1. Cumin is not cumin.

The taste of the two is not the same;

2. The cumin is more slender, and the cumin is larger, and the particles are fatter;

3. There is also a certain difference between the two in color, the color of cumin is yellowish, and the color of cumin is greener.

But both are spices and can be used as seasonings. Cumin is an annual or biennial herb.

Rich in essential oils, its smell is strong and aromatic, and it is considered to be the second most important spice crop in the world after pepper, and cumin also has certain medicinal value, so it has received extensive attention from many scholars at home and abroad.

Cumin is the fruit of fennel, which is artificially formulated allspice.

The main ingredient is widely used in food flavoring, but also in the preparation of confectionery and alcohol. The volatile oil contained in cumin.

After refining, it can also be used in the fragrance of toothpaste, soap, cosmetics, etc. Cumin is not only widely used as a food flavoring spice, but also as a feed additive, and also has high medicinal value.

Cumin is not cumin, and although the two look alike, they are not the same condiment. Cumin is larger in size and much wider in shape than cumin, and is mainly green in color, which is mostly used in soups. Cumin is small in size, and its main color is mainly yellow-brown, and it is mostly used for barbecue.

Cumin is not cumin.

Cumin.

Cumin and cumin are not the same spice, and although they look very similar, cumin is bigger than Zi Ran. And in appearance, cumin is slightly greenish in color, and the whole shape is much wider than cumin; The color of cumin is generally yellowish-brown.

Cumin. The taste of cumin is very strong, and because of the characteristics of small particles, it is often used as a condiment for barbecue, stir-fry and other cooking methods, such as cumin chicken, cumin potatoes, etc., these ingredients taste more crispy and delicious after adding cumin; Cumin is mostly used in soups and simmering, and slowly simmering can make cumin more flavorful.

Cumin. However, although cumin and cumin can make ingredients more delicious, a daily intake of about 3 8 grams is sufficient. Excessive intake of cumin and cumin can cause symptoms of irritation, especially for people with body heat, eating cumin and cumin is easy to cause symptoms such as dry mouth, dry stool, sore throat, and hoarseness.

No, cumin and fennel can make food more delicious. In addition to the difference in appearance and taste, cumin and fennel are also different in usage. Fennel is mostly used to cook meat, and put it in some pasta to eat, filial piety and cumin is mainly used in stir-fried meat, such as stir-fried beef dry meat, stir-fried mutton, cumin is also used in barbecue.

Cumin is not cumin, they have different flavors.