Kalonji

Kalonji also known as Nigella sativa, is a flowering plant native to Southwest Asia. It is widely cultivated in North Africa, Eastern Europe, and South Asia. The plant's seeds, also known as black cumin, are used as a spice in Indian cuisine, Middle Eastern cuisine, and Turkish cuisine.

Description

The Kalonji plant grows to 20-30 cm tall, with finely divided, linear leaves. The flowers are delicate, and usually colored pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds which are used as spice.

Uses

The seeds of Kalonji are used as a spice in many cuisines. They have a pungent, bitter taste and smell. It is used in curries, dal, flatbreads, and spices. The seeds are also often used in pickling and to flavor roasted meat.

In traditional medicine, Kalonji is used for treating a variety of health conditions including asthma, hypertension, diabetes, inflammation, cough, bronchitis, headache, eczema, fever, dizziness and flu.

Cultivation

Kalonji is cultivated throughout India, the Middle East, and Europe. It prefers full sun and well-drained soil. The plant can be sown in late autumn or early spring, and the seeds are harvested in late summer.

Research

Research on Kalonji has shown that it may have several beneficial health effects. It has been found to have antioxidant properties, and may also have anti-inflammatory, anti-cancer, and anti-diabetic effects. However, more research is needed to confirm these potential health benefits.

See also

• List of culinary herbs and spices
• List of Indian spices
• Medicinal plants

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