Nigella sativa is an annual flowering plant, native to south and southwest Asia. It grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds. The seed is used as a spice.

Etymology

Nigella sativa seed

Common names

The scientific name is a derivative of Latin niger (black).^[1] In English, Nigella sativa seed is variously called fennel flower, nutmeg flower, Roman coriander, blackseed or black caraway. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar-looking, but unrelated.

The seeds are frequently referred to as black cumin (as in Assamese: kaljeera or kolajeera or Bengali kalo jeeray), In south Indian language Kannada it is called [ಕೃಷ್ಣ ಜೀರಿಗೆ] "Krishna Jeerige", but this is also used for a different spice, Bunium persicum (= Carum bulbocastanum).^[2]

In English-speaking countries with large immigrant populations, it is also variously known as kaljeera (Assamese কালজীৰা kalzira or ক’লাজীৰা kolazira), kalo jira (Bengali: কালোজিরা kalojira, black cumin), karum cheerakam (Tamil கருஞ்சீரகம்), kalonji (Hindi/Urdu कलौंजी kalauṃjī or كلونجى/कलोंजी kaloṃjī) or mangrail (Hindi मंगरैल maṃgarail), ketzakh (Hebrew קצח), chernushka (Russian), çörek otu (Turkish), garacocco (Cypriot Turkish), habbat al-barakah (Arabic حبة البركة ḥabbat al-barakah, seed of blessing), siyah daneh (Persian سیاه‌دانه siyâh dâne), jintan hitam (Indonesian), karim jeerakam in Malayalam or කළු දුරු in Sinhala, Karto Jeera in Beary.

A commercial pack of kalonji

It is used as part of the spice mixture paanch phoran or panch phoron (meaning a mixture of five spices) and by itself in a great many recipes in Bengali cookery and most recognizably in naan bread.^[3]

The Turkish name çörek otu literally means "bun's herb" from its use in flavouring the çörek buns. Such braided-dough buns are widespread in the cuisines of Turkey and its neighbours (see Tsoureki τσουρέκι). In Bosnian, the Turkish name for Nigella sativa is respelled as čurekot. The seed is used in Bosnia, and particularly its capital Sarajevo, to flavour pastries (Bosnian: somun) often baked on Muslim religious holidays.

Its many uses have earned black cumin seed the Arabic approbation Habbatul barakah, meaning the "seed of blessing".

Characteristics

Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors. Peshawari naan is, as a rule, topped with kalonji seeds. Nigella is also used in Armenian string cheese, a braided string cheese called Majdouleh or Majdouli in the Middle East.

History

According to Zohary and Hopf, archaeological evidence about the earliest cultivation of N. sativa "is still scanty", but they report supposed N. sativa seeds have been found in several sites from ancient Egypt, including Tutankhamun's tomb.^[4] Although its exact role in Egyptian culture is unknown, it is known that items entombed with a pharaoh were carefully selected to assist him in the afterlife.

The earliest written reference to N. sativa is thought to be in the book of Isaiah in the Old Testament, where the reaping of nigella and wheat is contrasted (Isaiah 28: 25, 27). Easton's Bible dictionary states the Hebrew word ketsah refers to N. sativa without doubt (although not all translations are in agreement). According to Zohary and Hopf, N. sativa was another traditional condiment of the Old World during classical times; and its black seeds were extensively used to flavour food.^[4]

Found in Hittite flask in Turkey from 2nd millennium BCE.^[5]

History of medicine

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In the Unani Tibb system of medicine, black cumin is regarded as a valuable remedy for a number of diseases. Sayings of the Islamic prophet Muhammad underline the significance of black cumin. According to a hadith narrated by Abu Hurairah, he says, "I have heard the Messenger of Allah, saying that the black granules (kalonji) is the remedy for all diseases except death."^[6][7]

The seeds have been traditionally used in the Middle East and Southeast Asian countries for a variety of ailments.

Black cumin

Original black cumin (Carum bulbocastanum) is rarely available, so N. sativa is widely used instead; in India, Carum carvi is the substitute. Cumins are from the Apiaceae (Umbelliferae) family, but N. sativa is from Ranunculaceae family. Black cumin (not N. sativa) seeds come as paired or separate carpels, and are 3–4 mm long. They have a striped pattern of nine ridges and oil canals, and are fragrant (Ayurveda says, "Kaala jaaji sugandhaa cha" (black cumin seed is fragrant itself)), blackish in colour, boat-shaped, and tapering at each extremity, with tiny stalks attached; it has been used for medicinal purposes for centuries, both as a herb and pressed into oil, in Asia, the Middle East, and Africa.

Nigella sativa oil

Chemistry

Nigella sativa oil contains nigellone (dithymoquinone),^[8] melanthin, nigilline, damascenine, and tannins. Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation.

References