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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.
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 ...
Black cumin is used in naturopathy. Black cumin oil or powder are used in the treatment of pathologies such as skin diseases, muscle pain, eczema or psoriasis, [15] but also acne, [16] diabetes, asthma, [17] A 2014 study showed its positive effects on the harmful effects of radiotherapy treatments. [18] Nigella oil contains almost 60% linoleic ...
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
[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.
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