What is the Indian name for black cumin?

Black cumin can refer to the seeds of two quite different plants, both of which are used as spices. It is not at all similar to normal cumin in taste.

It is similar to caraway seeds, but nigella seeds (or kalonji), as black cumin is also known, is more widely used in Indian cooking.

Other names used for black cumin include black onion seed and black sesame seed.

The seeds are small, black and pungent with a smell that is similar to fennel.

They are usually roasted and ground.

Background

There is evidence that black cumin has been used in cooking for over two thousand years and has many uses in traditional medicine.

Black cumin seeds have been found in Ancient Egypt through archaeological studies and were present in the tomb of Tutankhamun.

Seeds come from an annually flowering fruit native to South and South Western Asia. The plant it derives from is a member of the parsley family.

The plant is sometimes used as a garden flower and is closely related to the popular ornamental plant love-in-a-mist.

Uses for black cumin

Black cumin goes well with root vegetable dishes and squashes such as butternut squash.

The seeds are commonly used as a garnish to Indian dishes where they are sprinkled over the top.

It is also used in stir fry dishes, and in traditional naan bread and India pastries. Its fennel type quality makes it versatile for use in both sweet and savoury dishes.

The taste combines hints of onion, oregano and black pepper and is a commonly used seasoning, although the flavour is quite mild.

Black cumin goes particularly well mixed with mint, thyme or paprika.

It can also be seeped in hot water and drunk as a tea.

Medicinal Uses

Black cumin is an important staple of traditional medicine and is used as a remedy for a wide range of ailments.

These include menstrual and post-partum problems, intestinal worms and digestive troubles, reduction of asthma and bronchitis symptoms, rheumatism, diabetes and high blood pressure.

Nigella seed is a black, drop-shaped seed that is traditionally used as a spice in Indian, Middle Eastern and North African cuisines, where its aromatic flavor and crunch make it particularly useful in bread and pastries. It is also used in curries, soups and stews.

Nigella seed comes from the seeds of the flowering plant Nigella sativa, which is found throughout Turkey, Syria, and parts of Iraq.

Nigella is sometimes referred to by other names, such as black cumin, black onion seed, and black sesame seed, which can lead to some confusion, as nigella is not related to any of these. Rather, it's a member of the Ranunculaceae family, which also includes flowers such as the buttercup and delphinium.

Nigella seeds have a strong aroma and a flavor profile that has notes of onion, oregano, and black pepper. The perception of these flavors can differ from person to person, and some may taste a slightly nutty flavor as well. These characteristics contribute to why savory dishes make a great pair with these savory seeds.

Nigella seeds are found frequently in Indian, Middle Eastern, and North African cuisines. This means you can find these seeds in curries and lentil dishes alike. Nigella seeds also pair well with root vegetable dishes, as well as squashes such as spiced butternut squash. Many Southern Asia meals can be found with Nigella sativa garnished on top or incorporated into their stir-fry. It's also used in making pilafs, curries, vegetable dishes, and pickles.

A popular Bengal spice called panch phoron also includes nigella seeds along with other spices like fenugreek, mustard seed, fennel seed, and cumin seeds. A common use of nigella is in bread and pastries. Often in India, they mix nigella seeds into their traditional naan bread. There are many other unique ways to use nigella seeds; for instance, garnish on a salad for an extra crunch.

One way to start using nigella seeds is to incorporate them into pancakes or scones. You can also use them much as you would use sesame seeds, like if you were making your own homemade crackers. They're also great sprinkled on eggs, in salad dressings, and since they pair well with dairy, they can be sprinkled on yogurt to add some flavor and crunch. One of the best ways to use nigella seeds is to sprinkle them on homemade breads or bagels before you bake them. 

• Moroccan Chicken Tagine 
• Soft Naan Bread

Celery seed, cumin seed, poppy seed, black sesame seed, caraway seed, and fennel seed will all stand in adequately for nigella seed. Some, like celery seed and cumin, will impart some of the herbaceous nature of the nigella seed but not its color, while others, like poppy seeds and black sesame seeds, will provide the black color while imparting a different but still enjoyable flavor.

Another substitute is fresh or dried oregano. While not a seed, this herb will provide a similar flavor note to that of nigella seed. Likewise, onion powder will also provide some of the flavor of nigella seed, but not its essential seedness.

One thing you can't substitute for nigella, but might think you can, are true onion seeds, mainly because these are not available as a food. Recipes that call for onion seeds are actually referring to nigella seeds. 

You can purchase nigella seeds at many health food stores, whole food stores, and other specialty food stores, as well as from Indian and Middle-Eastern grocery stores. They're also available from a number of online merchants. 

Nigella seeds can be stored along with your other dried spices, sealed tightly in glass jars or containers, and kept away from heat and moisture, both of which will accelerate the loss of flavor. Stored properly, nigella seeds will keep for up to six months.

Today, we are going to show you the differences between several seeds that are often confused with one another due to similar names and similar appearance.

The unfortunate truth is that any seed that is black in color can be called “black seed.” This leads to massive confusion when trying to identify specific seeds that are black in color. However, there is now consensus that only ONE seed, Nigella sativa, is officially called “Black Seed.” Sorry all other black-colored seeds. 😉

Similar Names

Let’s start by clearing up some of the confusion over common names, and two specific seeds: Black Seed and Cumin.

#1 Black Seed (Nigella sativa)

Other names: black cumin, black sesame, black caraway, kalonji, roman coriander, nigella

In addition to these numerous common names, Black Seed is sometimes mistakenly called “black onion seed!” A Google image search for “onion seeds” brings up a picture of Black Seed (Nigella sativa) first, which then links to an Amazon listing for Nigella sativa that is CALLED “black onion seeds.”

When retailers improperly list the names of seeds, it just adds to the confusion. But YOU will know the difference after reading this article!

It’s incredibly important to be informed when purchasing “Black Seed” as true Nigella sativa contains the amazing benefits so many people are looking for, while black-colored onion seeds should simply be used to grow onions!

#2 Cumin Seed (Cuminum cyminum)

Cumin! We all know this one, right? The humble cumin seed, well-known in kitchens around the world.

The cumin seed doesn’t go by any name other than cumin, but because #1 Black Seed (Nigella sativa) is sometimes called “Black Cumin Seed,” sometimes people think they are related. They are not!

#3 Royal Cumin (Bunium persicum)

Other names: black cumin, black caraway, kala jeera, shahi jeera, saah jeera, black zeera

This variety of cumin is darker and sweeter than ordinary cumin (Cumin cyminum). Also, where cumin is oval-shaped, plump, and straight. Royal Cumin is is oblong, curved like a half-moon, dark, and skinny.

The name “royal” comes from the word “shyahi,” which means “black.” This word “shyahi” got changed to “shahi” which means “royal.” Thus, this seed went from being called “shyahi” (black) cumin to “shahi” (royal) cumin.

#4 Caraway (Carum carvi)

Caraway is sometimes called meridian fennel or Persian fennel, and because of the way it looks, it is often confused with both fennel and cumin. Sometimes it’s even called “black cumin.”

#5 Black Sesame Seed (Sesamum indicum)

Black sesame seeds are roughly the same length as Black Seed (Nigella sativa), but they are flatter and shaped like a two-sided tear drop, whereas the Black Seed is distinctly three-sided and shaped like the wedge of a lemon or an orange.

#6 Onion Seed

For the life of me, I don’t know why a retailer wholesaler would knowingly label anything as onion seed other than seeds that grow onions! Yet, it happens, and often Black Seed (Nigella sativa) is labeled as “black onion seed.”

But black onion seeds are just black-colored seeds that grow onions. In fact, there are many varieties of onions that produce black-colored seeds.

From a distance, black onion seeds can be visually confused with Black Seed (Nigella sativa), just like black sesame seeds, but up close, they are mostly flat and papery—very nearly like the seeds of any sweet or spicy peppers. Think of how the seeds of a bell pepper look. They are round, flat, papery and cream-colored. True onion seeds are nearly the same, just smaller and black in color. They look similar to Black Seed (Nigella sativa), but as if the seed had been dehydrated or all the insides sucked out of it.

See the difference