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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.
[1] [2] It is related to cumin (Cuminum cyminum) and sometimes called black cumin, [citation needed] blackseed, [citation needed] or black caraway, [3] and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin , black caraway, or black seed [ 4 ] [ 5 ] ), by which it is often substituted in cooking.
black cumin n. fennel flower, Nigella sativa, a plant producing small black seeds used as a spice; (also) (more fully black cumin seed) the seeds themselves; also called Roman coriander. Note that black cumin is used here (OED has no record of black caraway , although that's the name under which N. sativa seeds go under at commercial bakeries ...
This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty meal. View Recipe. Creamy Mac ...
The fruit, seeds ("bitter kola nuts") and bark of the plant have been used for centuries in folk medicine to treat ailments from coughs to fever. According to a report from the Center For International Forestry Research, Garcinia kola trade is still important to the indigenous communities and villages in Nigeria.
The seed's oil is widely used for industrial purposes such as soap making, paints preparations and preparation of different types of emulsions. [12] The seed is used as bird food. As the seeds are so small, specialized bird feeders are manufactured for niger seed. In the United Kingdom the seeds attract finches and siskins. [13]
GoFundMe's year-end giving report reveals some of the major charitable causes people donated money to in 2024.
Orange bitters are commonly called for in older cocktail recipes. An early recipe for such bitters is in The English and Australian Cookery Book: [8] "Make your own bitters as follows, and we can vouch for their superiority. One ounce and a half of gentian-root, one ounce and a half of lemon-peel, one ounce and a half of orange-peel.