Effects and functions of cumin: Using cumin to process beef and mutton can remove the fishy smell and relieve greasiness, make the meat more delicious and aromatic, and increase people's appetite. Cumin has the effects of refreshing the brain and unblocking the meridians, lowering fire and calming the liver. It can dispel cold and dampness, regulate qi and stimulate the appetite, expel wind and relieve pain. It is effective for indigestion, cold stomach pain, and kidney deficiency and frequent defecation. Cumin can also be used to season dishes as a preservative and sterilizer. Traditional Chinese medicine believes that cumin has a sweet smell, is pungent and non-toxic, and has the functions of warming the spleen and warming the spleen, appetizing and reducing qi, digesting food and resolving accumulation, refreshing the brain and unblocking the meridians, dispelling cold and dehumidifying. In the traditional Chinese medicine classic "Puji Fang", there are records of using cumin to treat indigestion, stomach cold, abdominal pain and other symptoms. Therefore, people who suffer from stomach cold can usually put some cumin in stir-fry or barbecue to get rid of the cold in the stomach. According to "Tang Materia Medica", frying cumin and grinding it into powder, and taking it with vinegar can also treat angina pectoris and insomnia. In addition, because cumin has antiseptic and sterilizing properties, it will not go bad easily when added to stir-fry dishes.