Indian Spice - Black cumin/Nigella sativa/Karunjeeragam/Kalonji/Kalo Jira - Description, History, Culinary use and Must try Indian Recipe Ideas with Purchase and Storage Tips

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What is Nigella Sativa/Nigella Seeds Uses/Black Cumin Seed Uses/Karunjeeragam Uses/Kalonji Uses/Kalo Jira Uses

SPICES

“SPICES, THE FRIEND OF PHYSICIANS AND THE PRIDE OF COOKS” -Charlemagne, 18th-century King, Conqueror, and Spice lover.

Wars were fought over them, kingdoms were lost because of them, and new lands were discovered in search of them. In ancient times and for centuries to follow, spices were often more precious than gold. But before they were money, spices were medicines.

Spices contain many unique phytonutrients that cannot be found in all fruits and vegetables.

Example

1. Curcumin has potent anti-cancer properties, and studies show it can fight dozens of other diseases. Its only source: The spice Turmeric.

2. Thymoquinone, a powerful immune booster is found only in the Indian spice Black cumin/Nigella sativa.

In Arabic, Black cumin/Nigella sativa was known as “Habbat-el-Baraka” or seed of blessings.

The Prophet Muhammad (PBUH) said that it is a remedy for all diseases except death.

TABLE OF CONTENTS

• ABOUT - BLACK CUMIN SEEDS/NIGELLA SATIVA
• HISTORY OF BLACK CUMIN SEEDS/NIGELLA SATIVA
• FEW INDIAN REGIONAL OR VERNACULAR NAMES OF NIGELLA SATIVA/BLACK CUMIN SEEDS
• FLAVOUR OF BLACK CUMIN SEEDS/NIGELLA SATIVA
• INDIAN CULINARY USES OF NIGELLA SATIVA/BLACK CUMIN SEEDS
• TOP 5 MUST-TRY BLACK CUMIN/NIGELLA SATIVA-BASED DISHES
• TIPS TO BUY AND STORE BLACK CUMIN/NIGELLA SATIVA

ABOUT - BLACK CUMIN SEEDS/NIGELLA SATIVA

Black cumin is a foot-tall annual flowering plant with delicate flowers and linear leaves. The flower is usually coloured pale blue and white. It grows only for its seeds.

HISTORY OF BLACK CUMIN SEEDS/NIGELLA SATIVA

It is believed to be native to southwest Asia, but there is no conclusive proof of its provenance. However, all the earliest archaeological evidence points to Egypt, where it was found in Tutankhamun’s tomb, and to Turkey, where it was present in a flask that dates back to the 2^nd millennium BCE. In India, it is grown primarily in 3 states: in MP, near Neemuch, in UP between Lucknow and Kanpur, and in West Bengal, in a smaller amount.

FEW INDIAN REGIONAL OR VERNACULAR NAMES OF NIGELLA SATIVA/BLACK CUMIN SEEDS

Nigella sativa, also known as Black cumin.

Hindi name - Kalonji.

Tamil name - Karunjeeragam.

Bengali name - Kalo jira.

Telugu name - Nalla jila karra.

Sanskrit name - Kunchi/Knishana jirka.

FLAVOUR OF NIGELLA SATIVA/BLACK CUMIN SEEDS

It can be used as it is, but dry roasting brings more aroma. The first bite gives peppery flavour after tasting lemony flavour (this varies from person to person). It can be eaten as it is, it gives a crunchy bite.

INDIAN CULINARY USES OF NIGELLA SATIVA/BLACK CUMIN SEED

In India, Black cumin/Nigella sativa is used as a spice. The highest use of black cumin is probably in West Bengal where it is used in Panch phoron.

BENGALI CUISINE

Bengalis who trace their origins back to East Bengal make more use of kalonji (called Kalo Jira in Bengali) than anyone in the country.

1. The classic Bengali fish curry “machher jhol” is made with a tempering of nigella seeds.

2. Bori/Bodi, little sun-dried dumplings made from masoor dal, also contain kalonji.

In the picture - Nimki recipe/Bangla nimki recipe/Kalonji nimki recipe

For the detailed Bangla nimki recipe with step-by-step instructions. Kindly, click the below link -

🔗Bangla nimki recipe/Nimki recipe

NORTH INDIAN CUISINES

Royal cuisines like Lucknow cuisine and Kashmiri cuisine use Black cumin/Nigella sativa in meat-based dishes.

1. It is used on Naans (Leavened baked bread).

2. It is also an important pickling spice and so is used in those vegetable dishes where a pickle-like flavour needs to be recreated, like achari aloo.

3. In UP, kalonji is often used to stuff bitter gourd, along with a few other spices.

SOUTH INDIAN CUISINES

Black cumin helps in lactation, and so it is an important spice used in marundhu podi (medicinal powder). New moms consume this marundhu podi (by mixing in white rice).

1. Again, Royal cuisine and Hyderabadi cuisine use Nigella sativa in meat-based dishes.

2. It is also used as tempering in chutneys.

TOP 5 MUST-TRY BLACK CUMIN/NIGELLA SATIVA-BASED INDIAN RECIPES

1. Naan (leavened baked bread)
2. Machher jhol (Bengali fish curry)
3. Panch phoron (Bengali tempering spices)
4. Nimki recipe/Bangla nimki recipe
5. Bharvan karela

TIPS TO BUY AND STORE BLACK CUMIN SEEDS/NIGELLA SATIVA

Unlike other crops that have several grades, nigella has but one quality. It is available in any Indian store and also in the online market.

It is black triangular seed. Look for dark jet black colour.

HOW TO STORE BLACK CUMIN SEEDS/NIGELLA SEEDS?

You can store whole Black cumin/Nigella sativa in an air-tight glass container, in a dry, and cool place for up to 3 years.

HAPPY COOKING!
with better ingredients for better food.

Do try the recipe using "Nigella Seeds/Karunjeeragam/Kalonji/Kalo Jira"

🔗Nimki recipe/Bangla nimki recipe/Kalonji nimki recipe