Nigella, the Healing Spice

Nigella sativa, also known as black cumin, nigella, kalo jeera, or kalonji, is an annual flowering plant of the family Ranunculaceae. In English, it is called fennel flower, black caraway, nutmeg flower and Roman coriander. With a history of around 1000 years behind it, nigella is widely used as a medicinal plant and also happens to be a very popular spice in the kitchen. Kalonji, as it is popularly called in India, belongs to the buttercup family of flowering plants and is native to a large region of the eastern Mediterranean, northern Africa, the Indian Subcontinent, and West Asia. A commonly used spice in Indian kitchens, it is used in several forms like kalonji oil, roasted seeds, raw seeds, etc. Kalonji has its own sweet and nutty flavour.

Cultivation

Kalonji grows best in regular soil, outdoors. It grows from seeds which should be planted about 8 to 10 inches deep. When fully grown, they are about 2 feet in height. These plants grow very well in blazing sunlight. Black cumin grows as blooms with flowers that germinate when the plant is fully grown. Fully germinated flowers have very light blue petals and are shaped somewhat like a star. Water should only be sprayed on them. These plants do not grow well in humid conditions and fungi take over the plant if care is not taken. Black cumin is susceptible to several issues including wilt if not harvested on time. Wilting happens pretty quickly- within a few days or a week. It should be harvested about two to three months after being planted. While harvesting black cumin, care has to be taken to clip the entire flower off. This is done to ensure that all seeds are harvested. The seeds should be dried thoroughly before being packed into air-tight bags. They can be stored for a full year.

Uses

In the past, black cumin or kalonji was used to cure everything from bronchitis to diarrhoea. It is no wonder that it was often referred to as the “seed of blessing”. Studies have shown that the high antioxidant content of kalonji helps protect against disease. In cooking, kalonji is an enterprising spice- it is used as a decorative add on for breads, salads, biscuits, pastries and other savouries, and adds flavour to traditional dishes and pickles too. Its nut-like peppery taste adds flavour to stews and gravies. Kalonji is an essential and indispensable ingredient in the traditional five spice mix called panch phoran, which is used to temper dal, greens and other dishes. The presence of substantial antioxidants in kalonji helps fight cancer, cardiac issues, diabetes, and assists in weight loss too. Kalonji, black cumin or nigella is known the world over for its healing properties. As the saying goes, “There is healing in Black Seed for all diseases except death.”