Fandom

Recipes Wiki

Black cumin

42,413pages on
this wiki
Add New Page
Comments2 Share

Ad blocker interference detected!


Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.

Bcumin

Black cumin

About Black cumin Edit

Wikipedia Article About Black Cumin on Wikipedia

Bunium persicum or black cumin is a plant in the family Apiaceae. Dried B. persicum fruits are used as a culinary spice in Northern India, Tajikistan and Iran. Local names for that spice are काला जीरा (kala jeera, meaning "black cumin") or shahi jeera (meaning "imperial cumin") in Hindi and as زيره كوهی (zireh kuhi, meaning "wild cumin") in Persian. It is practically unknown outside these areas, and is not to be confused with the unrelated Nigella sativa which is also often called black cumin.

In Bengali, kalo jeera also means black cumin, but refers to Nigella, not Bunium persicum. Nigella is widely used as a spice in Bengali food, while B. persicum is rare.

The plant grows wild in a wide range from southeastern Europe east to southern Asia. It reaches about 60 cm tall and 25 cm wide, bearing frilly leaves and hermaphroditic flowers, pollinated by insects and self-fertile.

The small, rounded taproot is edible raw or cooked, and said to taste like sweet chestnuts. The leaf can be used as a herb or garnish similar to parsley.

Authorities differ on whether this is the same plant as Bunium bulbocastanum, with similar characteristics and uses.

See also Edit

Start a Discussion Discussions about Black cumin

Also on Fandom

Random Wiki