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Cayenne Pepper: Difference From Chilli, Use and Effect

Cayenne pepper appears in the list of ingredients in many a recipe. Pharmacies also offer heat patches with cayenne pepper extract. What makes it so versatile?

Do not confuse: cayenne pepper and chilli powder

Cayenne pepper and chili powder look almost the same visually. But what many do not know: It is not the same product.

Cayenne pepper consists only of ground chili peppers of the Cayenne variety. The Cayenne chili peppers grow on a subshrub (Capsicum annuum var. acuminatum) that is about 50 centimeters high. The spice was used as early as the 15th century and originally comes from South America. From the 18th century, powdered cayenne was also popular in England. The English could use it to flavor the dishes they had come to know in the Indian colonies. You can dry cayenne and then grind it into cayenne pepper.

What the vernacular understands as chili powder today, on the other hand, is a spice mixture. That means it is not pure chili. The basic ingredients include cayenne pepper, garlic, cumin and oregano. Depending on the spice mixture, nutmeg, cinnamon or cloves are also included. With chili powder you can, for example, cook the typical Mexican dish Chili con carne or the meat-free version Chili sin carne.

Cayenne pepper is much hotter than chili powder. The Scoville unit indicates how pungent a spice really is on our taste and circulatory systems. The degree of sharpness of pure cayenne pepper is between 30,000 and 60,000 Scoville. For comparison: The pepperoni is at the lower end of the scale with 100-500 Scoville, while a jalapeño chilli has much more heat with 2,500 to 5,000 Scoville.

The name cayenne pepper is also misleading because there is no relationship to the classic pepper. Red, green, and black pepper are all based on the fruits of the pepper plant.

How does cayenne pepper work?

According to BR, cayenne pepper can support the body as follows:
What makes cayenne pepper hot is the active ingredient capsaicin.
When you eat cayenne pepper, your body produces endorphins. Under certain circumstances, these can still put you in a euphoric state, the “pepper high”.
The capsaicin contained in cayenne pepper promotes blood circulation in the skin and muscles and even relieves pain by releasing your body’s endorphins.
According to the Apothekenumschau, cayenne pepper also has the following effects:
Due to its sharpness, the cayenne pepper has an antibacterial effect: it stimulates gastric acid production. Stomach acid kills pathogens that enter the body through food in the digestive tract.
The active ingredient capsaicin in cayenne pepper also boosts the body’s digestion.
According to the NDR, some dietary supplements with capsaicin promise to promote fat burning. Eating chili can also make you sweat.

But in addition to capsaicin, cayenne pepper contains something else that is important: It contains a high proportion of carotenoids and vitamin C. Both ingredients make cayenne pepper a valuable antioxidant. Antioxidants are naturally occurring chemical substances that protect and strengthen our body from harmful influences.

Caution: If you have a sensitive stomach, you should not eat too spicy. This also applies if your stomach lining is weakened by stress, painkillers or other medication. Because the capsaicin it contains boosts gastric acid production

Many different dishes can be prepared with cayenne pepper

Cayenne pepper traditionally comes from the national cuisine of South America. In addition, it is also used in the kitchens of India, China and Indonesia.

The cayenne pepper gives many dishes a spicy note. You can use it to refine various dishes – for example your pumpkin soup, your arrabiata sauce or your marinade. Or mix some cayenne pepper into vegan dips to flavor them.

As a special insider tip in the cold season, you can sprinkle some cayenne pepper on your hot chocolate. Have fun enjoying!

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Wholemeal Spelled Flour: Calories, Nutritional Values and How to Use it

With its valuable nutritional values, wholemeal spelled flour is considered to be particularly healthy. Here you can find out how many calories, fibre, protein and minerals are in spelled and how you can use the flour.

Wheat flour is the most commonly used flour in the world, but in recent years the ancient grain spelled has experienced a well-deserved renaissance. Wholemeal spelled flour is not only popular with wheat intolerance, but also with a healthy balanced diet.

Wholemeal Spelled Flour: Calories and Nutritional Values

Due to its high nutrient content, wholemeal spelled flour is often traded as a healthier alternative to wheat flour. The flour made from the whole spelled grain not only scores with complex carbohydrates, a high protein content and lots of fiber – the spelled flour also contains numerous minerals and vitamins.

The calories and nutritional values ​​of wholemeal spelled flour are subject to fluctuations and differ slightly from flour to flour. Among other things, we looked at the nutritional values ​​of dm’s organic wholemeal spelled flour – information per 100 grams:
Calories: 353 kcal – Wholemeal spelled flour has a relatively high nutrient density. The high calorie content is due, among other things, to the large proportion of protein and fiber – these are therefore “healthy” calories.
Carbohydrates: 64 g (of which sugar 1.7 g) – Like all wholemeal flours, wholemeal spelled flour is also rich in long-chain carbohydrates, which provide the body with energy over the long term and are considered the “healthy” carbohydrates.
Protein: 14 g – With around 14 percent protein, wholemeal spelled flour supports muscle building. Since spelled contains all eight essential amino acids, it is an excellent source of vegetable protein.
Fat: 2.6 g – There is relatively little fat in spelled, which is why it is also suitable for a low-fat diet – which incidentally applies to many types of grain.
Fiber: 8.4 g – With more than eight percent fiber, wholemeal spelled flour is one of the foods rich in fiber. Spelled thus supports healthy digestion and keeps you full for a long time.

Wholemeal spelled flour – rich in minerals and vitamins

However, wholemeal spelled flour is not only convincing with its valuable macronutrients: The micronutrients it contains also show that spelled is rightly considered healthy. Spelled flour contains the following vitamins:
B vitamins: The main ingredients in wholemeal spelled flour are vitamin B2 (riboflavin), vitamin B3 (niacin) and vitamin B6. Spelled flour thus contributes to a healthy metabolism and immune system.
Vitamin A: With a relatively high content of beta-carotene (the precursor of vitamin A), spelled can also contribute to healthy skin and eyes.
Vitamin E: Wholemeal spelled flour contains vitamin E, also known as tocopherol. Among other things, this vitamin helps to protect the body cells from free radicals.
Wholemeal spelled flour also contains the following minerals and trace elements:
iron
potassium
copper
magnesium
sodium
phosphorus
zinc
According to a 2008 scientific paper, spelled flour contains about 30 to 60 percent more iron, zinc, copper, magnesium and phosphorus than wheat flour.

By the way: It matters whether you use white flour or wholemeal flour, especially with regard to the vitamin and mineral content. Because: Most of the micronutrients are in the outer layers of the grain, which are also processed in the wholemeal flour. See the next section for more tips on flour types.

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Food

Postelein: This is How You Plant and Use The Healthy Herb

Postelein is a hardy leafy vegetable and provides you with valuable vitamins even in the cold season. Here you can find out how to plant Postelein yourself. We also show you a simple recipe for salad with Postelein.

Postelein is a healthy leafy vegetable for the cold season. That is why the plant is also called winter purslane, although it is not related to purslane itself.

Postelein belongs to the springwort family and is also known as common plate herb. The annual plant originally comes from North America, but has also been cultivated and valued in Europe for many years.

Postelein has been somewhat forgotten in recent years. The regional leafy vegetables are easy to care for and provide you with vitamins even in the cold season.

Postel in your garden

You can easily plant Postelein in your garden. The lettuce is easy to care for and particularly suitable for the winter. Postelein withstands cold temperatures down to minus twenty degrees.

You should consider the following points so that Postelein thrives in your garden:
Location:
Postelein prefers a sunny to half-shady site.
Since the leaves don’t take root very deeply, you can grow the leafy greens on the balcony.
Floor:
Postelein thrives best in well-drained, humus-rich soil.
Before you start sowing, you should loosen the soil well and enrich it with some ripe compost.
Sowing:
The optimal germination temperature for Postelein is below twelve degrees. You should therefore only sow Postelein from the cool days of September. Depending on the temperature, sowing is possible until March.
To do this, make a groove about one centimeter deep in the soil and scatter the seeds densely. Then cover them lightly with soil. If you create several rows, you should keep a distance of four to six inches between them.
At eight to twelve degrees, the seeds need about two to three weeks to germinate.
Care:
Like spinach, Postelein is one of the so-called weak eaters. If you enriched the soil with compost at the beginning, you do not have to fertilize the plants additionally.
Postelein is sensitive to drought. Make sure the soil is always moist.
Harvest:
You can harvest Postelein for the first time after six to eight weeks. Cut the leaves about an inch off the ground.
Similar to arugula, the leaves grow back – so you can harvest regularly.
From April, Postelein will sprout small white flowers. It is then no longer suitable for consumption.
Caution: In the flowering period, Postelein likes to multiply itself and spreads widely. Cut off the flowers early to avoid this.

Recipe for a delicious salad with Postelein

The thick, heart-shaped leaves of Postelein are characterized by their mild, slightly sour taste. The winter salad provides you with something in the cold season

Vitamin C,
iron
and calcium.
Postelein is usually prepared as a salad. Older leaves can also be steamed like spinach. We present you a simple recipe for the tasty winter salad:

Ingredients:
200 g Postelein
1 ripe pear (alternatively 1 apple)
optionally 1 ripe avocado
1-2 cloves garlic
olive oil
balsamic vinegar
Salt
pepper
a handful of walnuts
Preparation:
Wash the Postelein thoroughly and pluck the larger leaves into small pieces.
Also wash the pear and cut it into small cubes.
Divide the avocado and cut the flesh into cubes.
Peel the garlic cloves(s) and cut them into fine pieces.
Mix all ingredients in a suitable container.
Season your salad with olive oil, balsamic vinegar, salt and pepper.
Garnish with walnut pieces before serving.

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Are Rowanberries Really Poisonous? This is How You Can Use Them

The assumption that rowan berries are poisonous persists. We explain the actual connections and how you can use rowan berries.

Rowanberries are not poisonous

According to the Nature Conservation Union, the bright red rowan berries along the way are not poisonous – but you should only eat the tart wild fruits cooked. This is because the bitter parasorbic acid becomes easily digestible sorbic acid.

A special form of the rowan berry from Eastern Europe is the Moravian, also known as the sweet mountain ash. The bitter-free cultivar has such a high sugar content that you can eat it straight from the tree. Its berries are up to 1.3 centimeters thick. Moravian also grows here and is actually one of the most popular rowan berries.

The very sour and bitter-tasting fruits of the local mountain ash are rich in vitamin C (80-100 milligrams per 100 grams of berries). According to the Federal Center for Nutrition (BZFE), rowan berries also contain provitamin A, which is important for the visual process after it has been converted into vitamin A in the body. It also contains essential oils and fiber such as the gelling agent pectin.

A puree of rowanberries (see instructions below) is said to help against loss of appetite and indigestion. In folk medicine, rowan berries are also known to help with colds, gout and rheumatism.

For a long time, rowan berries had another medical benefit: a certain type of sugar, sorbose, used to be used as a sugar substitute for diabetics. Today it is produced industrially as sorbitol.

Non-toxic: rowanberry jam

Rowanberries ripen in October. According to conservationist Sönke Hofmann, the best time to harvest is after the first frost, as the fruits develop their sweet and tart aroma afterwards. You can boil the red rowanberries with apples and lots of sugar to make them edible.

However, if you wait too long, you can be unlucky that the animals have already eaten most of the berries.

You can make the following delicacies from rowanberries, as confirmed by the Federal Center for Nutrition:
You can use the berries to make jam or jelly for your breakfast.
you can make a sweet rowanberry syrup or juice yourself.
If you want to make a special drop, a liqueur or brandy made from rowanberries would be an innovative idea.
A chutney made from rowanberries, for example, goes well with a soft cheese. You can use onions, tomatoes, raisins and peppers in it.
Rowanberries also taste good in pastries and cakes.
For rowanberry puree, you should soak the fruit in water with a dash of vinegar overnight. You can then pass them through a sieve and mix them with mild-tasting fruits such as apples, quinces or pears. Cinnamon and cardamom are suitable spices.
You can also add the dried berries to fruit or herbal teas.

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Food

Curry Leaves: Origin and Use of The Spice

Curry leaves are popular for cooking, especially in Asian cuisine. The leaves are rather unknown to us, but they are said to have health benefits. Here you can learn more about the effects and uses of curry leaves.

The dark green, oval leaves of the curry tree are called curry leaves. It belongs to the rue family and reaches a height of four to six meters.

Attention, do not confuse:
Curry leaves have nothing in common with classic curry powder. Because curry powder is an English spice mixture made from various Indian spices.
The curry tree is also not related to the curry herb. The herb comes from the Mediterranean region and grows up to 60 centimeters tall.
In this article, you will learn where curry leaves come from and how to use them in the kitchen.

Curry leaves: origin and effect

The curry tree is native to the Indian subcontinent. The tree is now widespread in large parts of Asia, including Sri Lanka, Nepal, Laos, Vietnam and Thailand. For the sale of the curry leaves, cultivation takes place mainly in India.

The leaves are oval and distinctly darker on top than on their underside. Curry leaves are not only valued in Asian cuisine. The leaves are also used in traditional Ayurvedic medicine. This is due to the valuable ingredients in the leaves. These include, among others:
flavonoids
antioxidants
phenolic acid
essential oils
Scientists have also studied the effects of curry leaves in recent years. They came to the following conclusions:
In 2016, the European Journal of Pharmaceutical and Medical Research succeeded in proving the antibacterial effect of the leaves in a study. Researchers consider the leaves to be a possible alternative to antibiotics for multi-resistant germs.
Another study from 2014 looked at the antioxidant effects of the leaves. The active ingredients of the curry leaves reduce oxidative stress, fight free radicals and support the body in cell renewal. This effect could also play a role in the treatment of cancer patients in the future.
In addition, the ingredients have a positive effect on blood sugar and cholesterol levels, as a study found out in 2012.

Cooking with curry leaves

Curry leaves have a spicy, slightly nutty, pungent aroma. Since curry leaves come from Asia and only develop their full flavor when fresh, they are not very common here. You are most likely to get curry leaves in well-stocked Asian shops. Unfortunately, they are hardly available in organic quality.

Curry leaves are particularly good for these dishes:
vegetarian curry
vegetable stew
asian soup
chutney
How to use curry leaves:
Depending on the size, you will need one to four leaves for a meal for four people.
Fry the curry leaves so that they develop their aroma as best as possible.
Cook the curry leaves along with the other ingredients, similar to bay leaves.
You can remove the leaves before serving, but you can also eat them without any problems.
You can usually get the leaves from us in dried form. However, since they lose a large part of their aroma when they dry, you should double the amount from recipes. If you are lucky and have large quantities of fresh curry leaves, it is best to freeze them to benefit from their full aroma for longer.

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Drying Thyme: This Way You Can Use it For Longer

If you want to dry thyme, you can do this very easily in the air under the right conditions. It’s worth it, because thyme has a very long shelf life when dried, so you can use the spice for a long time.

In order to be able to use thyme for as long as possible, you should preserve it. The best way to do this is to dry it. In the dried state you can use it for seasoning, for example for potatoes, tomato sauce, various soups and vegetables such as eggplant or zucchini. You can also use dried thyme as a tea. Thyme tea is said to have a positive effect on colds. Simply pour hot water over the thyme. This works with both fresh and dried herbs.

Thyme is at its most aromatic when you harvest it just before it blooms, between May and September. You can also create your own small herb garden, there is even enough space on the balcony or windowsill.

Drying Thyme: Instructions

To dry thyme, use scissors to cut off several branches of the plant. If your thyme is outside, it is best to choose a day when it is not raining. Because if the thyme is very damp, the risk of mold increases. That’s why you shouldn’t wash the thyme if possible. If there are wilted leaves on the branches, remove them before drying.
Now take a piece of twine and tie several sprigs of thyme together in bundles.
Hang the bundles so the thyme hangs upside down. Choose a warm, dry place to hang. This place should be as dark / shady as possible. Make sure the bunches of thyme aren’t hanging too close together so they get enough air from all sides.
After two to four weeks you can remove the thyme, it is then well dried. You can tell by the fact that you can easily crumble the leaves between your fingers.
Separate the leaves from the stems and fill them in screw-top jars.
Store the spice jars in a dark and dry place. This way you can use the thyme for several months.

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Benzoic Acid (E210): Use, Effect and Risks

Benzoic acid is a preservative that is often added to preserves. The additive extends the shelf life, but can also cause problems in larger quantities.

What is benzoic acid?

Benzoic acid is a food additive that must be declared on packaging with the number E210. Food manufacturers like to use benzoic acid as a preservative because of its antibacterial properties against yeast and bacteria.

Although benzoic acid is now synthetically produced, it has a natural origin. It occurs naturally in cranberries, raspberries, plums, cinnamon and cloves. Benzoic acid is also found in fermented milk products such as yoghurt or cheese. It is often added to foods together with sorbic acid so that mold formation is inhibited in addition to yeast and bacteria.

Examples of products to which benzoic acid is often added are:
soft and energy drinks
fruit and vegetable preserves
marmalades, marmalades, jellies
Sausage and fish preserves
sauces, ketchup, mustard

Is benzoic acid harmful to health?

The European Food Safety Authority (EFSA) estimates a daily intake of up to five milligrams of benzoic acid per kilogram of body weight as harmless to health. However, some people may be allergic to the additive. This often affects asthmatics, but also people who are allergic to painkillers.

Even non-allergic people should avoid consuming too much benzoic acid with food. Benzoic acid is used by our body and excreted with the urine. Nevertheless, high doses can lead to digestive problems and trigger abdominal cramps.

Products with ascorbic acid, such as soft drinks, can combine with benzoic acid to form the carcinogenic substance benzene. However, this amount is usually so small that it does not pose a health risk.

If you use organic food, you can easily avoid benzoic acid. The addition of benzoic acid is strictly prohibited here. Most foods can easily be preserved for a long time using traditional means, such as sugar in jam. Additional preservatives are superfluous in many cases. If you cook your own preserves or use organic food, you are not at risk of overdosing on benzoic acid.

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Sodium Nitrite (E 250): Use, Effect and Risks of The Preservative

Sodium nitrite is found in various foods in artificial and natural forms. You can find out in this article whether the preservative is harmful to health.

What is sodium nitrite?

Sodium nitrite is the sodium salt of nitrous acid, also known as hydrogen nitrite. Manufacturers usually use artificially produced sodium nitrite to preserve meat and sausages.

Sodium nitrite is an essential component of pickling salt. In addition, it gives meat products a more intense color and the typical “cured flavor”. The sodium salt itself is crystalline and colorless to slightly yellowish. You can find it under the number E250 in the list of food additives. It occurs in particularly high amounts in cured meat, duck or foie gras and sausages.

Sodium nitrite also occurs naturally in some nitrate-containing vegetables, as the nitrate present converts to nitrite under certain conditions. Vegetables with a particularly high nitrate content are, for example:
spinach
lettuce
Kohlrabi
radish
beetroot
On the one hand, the absorbed nitrate can be converted into nitrite in the body by bacteria in the mouth and stomach. With incorrect storage and poor hygiene, however, the conversion can also take place in the food itself.

How dangerous is sodium nitrite?

Sodium nitrite is a health concern. On the one hand, this is due to the fact that in excessive amounts it can impair or even completely prevent oxygen transport in the blood. This usually cannot happen in adults: they have an enzyme that prevents the effects of sodium nitrite on the blood.

In infants, however, this enzyme is not yet sufficiently developed. Therefore, if they consume too much nitrite, in the worst case this can lead to death by asphyxiation. Children who suffer from a gastrointestinal infection or other digestive problems should also avoid nitrite. In a damaged digestive tract, there is a greater risk that nitrate will be converted into nitrite.

When sodium nitrite is heated, as is the case when frying cured meat, for example, so-called nitrosamines are also formed. These have turned out to be carcinogenic in animal experiments. The extent to which these results can be transferred to humans has not yet been scientifically clarified.

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Cooking Tips

Use Butter as a Valuable Home Remedy

Butter can convince with useful information and tips as a home remedy. With the right application, it can do much more than just baking and cooking. You can find out here how butter can help around the house.

Butter as a home remedy for cleaning or washing? It sounds unusual that butter can do so much more. But we’ve collected tips and ideas on how you can also use butter.

Butter – the all-rounder

The term comes from the ancient Greeks and actually means only cow’s milk quark. Because it is made from the milk of cows. In the past, milk was left to stand for two days for this purpose. Then the cream that settled on top was skimmed off and worked until the butter was formed. Today, on the other hand, production is done by machine. Then she goes to the supermarket. And in this country, it is very popular. And we use them for baking, cooking and as a spread. But she can do much more! In addition, they come in many varieties. Because this can also be made from sheep’s milk or goat’s milk. It can also be obtained from buffalo or donkey milk. But the most well-known form is that made from cow’s milk. In addition, note the helpful information on margarine and its use.

Use of butter in the home

Butter, like margarine, is spreadable fat. This refines the taste of bread and rolls. Refrigeration will minimize spreadability. It refines many a meal. In addition, it is often used as frying fat. However, butter should be consumed in moderation as the fat is high in calories. But don’t worry, a study shows no negative health effects from eating butter.

1) Remove grass stains with butter

When you discover a grass stain on your clothes, it’s annoying. But then reaching for the butter will help you! To do this, spread a little of this over the affected area. Then you leave it on for a while. You can then wash the stain with lukewarm water. Of course, you can also wash the garment in the washing machine. Other alternatives for removing grass stains are also possible.

2) Remove oil stains

Got an oil stain on your clothes? Then you can remove the oil stain with the popular spread fat. Because butter has a fat-dissolving effect due to the butyric acid it contains. Again, you apply it to the stain. Then wash your clothes with warm water. But beware, margarine cannot be used as an alternative!

3) Keep onions fresher longer with butter

Do you often only use half an onion for cooking? Then the other half often goes into the fridge. But once you cut it, it starts to dry. This makes further use of the onion unlikely. If you want to slow down this process, smear the center of the onion with some butter. You can then cover them with cling film. Now it can be put in the fridge and stays fresh longer.

4) Treat squeaky cabinets

Annoying noises when opening the cupboards? Who does not know it! If your cupboards are squeaking, you can stop it with the popular spreadable grease. To do this, lubricate the affected cabinet hinges with this. After that, the problem should be solved. Other aids such as oil, wax, or Vaseline can also help. You can treat jammed drawers in a similar way.

5) cleaning of wooden surfaces

The spread of fat can do more. But as a cleaning agent for wooden surfaces? Yes, you heard me right. This is because it is suitable for cleaning wooden surfaces. Instead of using expensive chemical products, try butter. If you discover a stain from wet glasses on your wooden table, this will help you quickly and easily. To do this, spread a little on the spot. After allowing it to take effect, wipe it off with a cloth. Now the butter has restored the lost moisture.

6) Remove stubborn resin

Your children come back from playing in nature and have really sticky hands? If you’re dealing with sticky tree sap, you can use butter here as well. For this, you lubricate your hands with this beforehand. You can then easily remove the resin.

7) Relieve a dry cough

Sounds very unusual, but should help. If you want to get rid of your dry cough, you need tools. If you don’t have any medicines from the pharmacy at hand, they can be the savior in need. To do this, smear your chest with some butter before you go to sleep. Then cover yourself up and relax. You can also make an envelope out of butter. My grandma always did it like this. Spread this on a cloth and place it on your chest.

8) Buttermilk

Likewise, the buttermilk obtained as a by-product can work wonders. Because buttermilk helps to create natural beauty. In addition, it can be very effective as a home remedy for sunburn treatment.

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Cumin Seeds: Use in Cooking and Medicine

Cumin seeds are a native spice and natural remedy. Here we tell you how to use the spice in your kitchen and as medicine.

Are caraway seeds and cumin the same?

Caraway seeds are popular in German cuisine and are also used as a home remedy for flatulence due to their digestive effect. Caraway seeds, which are native to us, are often confused with cumin. Cumin is particularly popular in Mediterranean, Mexican and Indian cuisine. Although both spices belong to the umbelliferae family, they differ greatly in taste.

You should also not confuse caraway seeds with black cumin. This belongs to the buttercup family and is not related to caraway seeds or cumin. The taste of black cumin is similar to that of black pepper. Cumin seeds, on the other hand, taste mild and slightly sweet.

How to use cumin seeds in the kitchen

Traditionally, caraway seeds belong in bread spices. Not only do they improve the taste of the bread, they also help make it easier to digest. Because of its digestive effect, caraway seeds are also a popular spice for hearty dishes such as sauerkraut, boiled potatoes, goulash and roast goose.

Ground cumin seeds also go very well with salads. Caraway gives yoghurt dressings in particular a more intense aroma. In haute cuisine, the spice is an important ingredient in the brew of lobster and crabs.

Caraway seeds can be combined with many spices, for example with aniseed, fennel, coriander, ginger, pepper, paprika and chili.

Cumin seeds as medicine

Cumin has been known as a natural remedy for a long time. Cumin tea is particularly popular. You can now buy this almost everywhere. However, it is also very easy to make it yourself. All you have to do is pour boiling water over one to two teaspoons of lightly crushed cumin seeds. After ten minutes you can strain the finished tea.

Cumin seeds are known to aid digestion and relieve gas. It also helps with headaches, high blood pressure, toothache and coughs.

Which health effects of caraway seeds have been scientifically proven?

The essential oils it contains are responsible for the positive health effects of caraway seeds. Cumin seeds are scientifically recognized as an important medicinal plant. Studies have shown that they:
have an antimicrobial effect
have an antioxidant effect
can prevent diabetes
have an anti-inflammatory effect
lower blood pressure
improve fertility in women.
Cumin seeds are a local spice that, in addition to having a great taste, is also a recognized medicinal plant. Cumin is therefore a great alternative to the exotic types of spices from East Asia.

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