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The genus name Nigella is a diminutive of the Latin niger "black", referring to the seed color. [6] [7] The specific epithet sativa means "cultivated".[6]In English, Nigella sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, [3] [6] black onion seed [8] and kalonji.
Caraway seeds appear brown in color, while Black Cumin is mostly black with a slight curve shape. This seed may be used in rice water to bring a slight flavor to the rice. Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure ...
The seeds of Nigella sativa, known as kalonji, black cumin, black caraway, black coriander, roman coriander, black onion seed, onion seed, charnushka, git (in historical Roman cuisine), [2] or just nigella, are used as a spice and a condiment in South Asian, Ethiopian, Middle Eastern and Polish cuisines. [3]
The black seeds of the plant Nigella sativa, used as a spice in Asian cooking Kalonji , the title in Europe and Asia of the album Freedom Cry by Sizzla Topics referred to by the same term
Nigella seed: کلونجی: Kalonji Dried fenugreek leaf قصوری میتھی: Kasoori Methi Tragacanth Gum گوند کتیرا: Gond Katira Allspice: کباب چینی: Similar to kabab cheeni Piper cubeba: کباب چینی: Kebab Cheeni Saffron: زعفران: Zaafraan پاکستان کا قومی مصالحہ: Saffron pulp زعفران ...
(Hindi: Kalonji कलौंजी) Nutmeg (Hindi: jaayaphal जायफल) Mace: Mace is the outer covering of nutmeg nut and has a similar aroma. (Hindi: Javitri जावित्री) Panch phoron: This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices.
Fennel seed মৌরি Mouri Black Cumin: কালো জিরে Kalo Jira Sweet, floral and smoky cumin and anise-like flavor. Smaller than regular cumin. Often mistaken for caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji Vinegar ...
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts. [2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. [3]
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