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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.
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.
Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices: . Elwendia persica, black cumin is considered similar to caraway, but they are two distinctly different plants.
In fact, a passenger’s choice to eat a tuna melt on a recent Delta flight went viral for stinking up an entire plane. So unless you're alone in your car (or traveling via private jet), think of ...
Below, registered dietitians and a doctor explain the shelf-life of vitamins and how it varies, plus how to store your vitamins for optimal use and the safety risks of consuming vitamins when they ...
On the other hand, kalonji and mustard paste are used mostly in every part of the state. In the region closer to Andhra Pradesh, curry tree leaves and tamarind are used more. The Brahmapur region has influences of South Indian cuisine. [8] The large number of verities are available in Berhampur.
How to consume coconut water. The simplest way is to pour it into a glass, drink it, and enjoy, says Gans. “Because of its mineral content, limit yourself to one to two cups daily.”
(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.
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