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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.
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 dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cuisine to flavor the oil, onions, other spices, meats and vegetables.
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]
Seed Oil Uses "Seed oils are commonly found in kitchens in restaurants [and] homes, in fast food restaurants for deep-frying, and as an ingredient in many packaged and processed foods," says ...
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
Seed oils are characterized by the industrial process used to extract the oil from the seed and a high content of polyunsaturated fatty acids (PUFAs). [10] Critics' "hateful eight" oils consist of canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils, [ 8 ] which are creations of industrialization in the early ...
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]
Vegetables such as potatoes, cauliflowers, and cabbages are also used alongside local vegetables. Pancha phutana is a blend of five spices that is widely used in Odia cuisine. It contains mustard, cumin, fenugreek, aniseed and kalonji (onion seeds). Garlic, onion and ginger are used in most of the food. Turmeric and jaggery are used regularly. [7]
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