Black cumin, Spice
Black cumin (Bunium persicum) is a herbaceous perennial plant in the family Apiaceae, native to Central Asia and Northern India. Its dried fruits are used as a culinary spice in Northern India, Pakistan, Afghanistan, Tajikistan and Iran. The most commonly known name is Kala jira, or Kala jeera. Others are Kashmiri jira, Shahi jira, Shahajira, Kashmir zireh, Koshur zur, Kalazira, and Shah zira. Black cumin plant can grow up to 60 cm tall and 25 cm wide. It has frilly leaves and white or pink flowers that are hermaphroditic, self-pollinated or pollinated by insects. The plant is wildly grown in a wide range from southeastern Europe to southern Asia. Like parsley, the frilly leaves are used as an herb or garnish. The small, rounded taproot which taste like sweet chestnut, is eaten as a vegetable, both raw and cooked, in Kashmir. Black cumin is dark brown in color with a slender crescent shape, a unique characteristic of the fruit. The dried fruit has a earthy and heavy aroma, which is not liked by many. However, on frying or cooking, the taste of the fruits changes to nutty. Black cumin is an expensive Indian spice, used for culinary purposes and flavoring food and beverages. The essential oil is used in perfume industry and in confectionery. Black cumin is rich in thymol, an anthelmintic against hookworm infections and an antiseptic in many proprietary preparations. It also acts as an stimulant which increases the secretion and discharge of urine and relieves flatulence. Black cumin is also effective in treating digestive disorder, pile, hemorrhoids, insomnia, renal colic, common cold, amnesia, and boils.  Black cumin Author: Sanjay Acharya (Creative Commons Attribution 3.0 Unported) | ||
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