Woman holding out Black Cumin Flower
Black Cumin (Nigella sativa), described by ancient scholars as ‘the Herb from Heaven’ is a flowering plant originally from the Mediterranean region. Growing to about half a meter tall, its flowers are bluish or bluish white in color. The pod capsule, which is the fruit of the plant, has five compartments and breaks open on maturing to expose the seeds to sunlight and air. This turns the initially pale seeds in to matte-black triangular seeds recognized widely by its color and shape.
Even though it does not belong to the cumin family, it is most commonly known in the English speaking world as the Black Cumin. Other English language names of the herb include Black Seed, Roman Coriander, Black Caraway, and Black Onion Seed. The seed is known by many different names in different parts of the world. The best of black cumin seeds come from Egypt where it is called ‘Habaat el Baraka’ (Seed of Blessing) and is cultivated extensively. In other Arab countries it is known as ‘Habaa Sawdaa.’ Other popular names of the black cumin includes Kalonji (India), Siyah Daneh (Pakistan), Corek Otu (Turkey), Cheveux de Vénus (France), Schwarzkümmel (Germany), Chernushka (Russia) and Ketzah (Israel).
Black cumin is not related to the common kitchen spice cumin (Cuminum cyminum). The tiny black seeds are not larger than 3 millimeter and have fine hair. While it is not especially aromatic to smell, it has a strong and slightly bitter taste when chewed which cannot be described as pungent or peppery.