Kala jeera is a popular spice that is frequently used in Northern Indian cuisine. With a distinctive rich, nutty, somewhat grassy flavour, it is used to spice meat and rice recipes. Given that numerous other seeds have the same name, the fact that this spice is also known as black cumin might be perplexing. The tiny, dark-brown, crescent-shaped seeds have a harsh, bitter flavour before cooking or toasting and have the scientific name Bunium persicum, which may be helpful to customers who are unsure.
Other names of kala jeera:
Black cumin, commonly known as "kalonji," or “kala jeera” is a fairly common spice in all kitchens. It is also known as Roman coriander, fennel flower, black caraway, and nutmeg flower in English.
About Kala Jeera:
- The long-lasting spicy herb kala jeera is grown in the highlands of Himachal Pradesh, Kashmir, and Uttaranchal, as well as in the dry, tranquil northwest Himalayas.
- The tuberous, airy plant. 2-3 pinnate, coarsely divided leaves. So, on compound umbels, white flowers begin to bloom. Vibrant, wrinkled, 3-5 mm long, earthy to dull earthy coloured fruits.
- The plant Carum bulbocastanum produces the seed known as Kala jeera (also known as Siyah Zeera). As a result, they have a harsh, astringent flavour and are dim in shade when mixed with cumin seeds. These fragrant seeds are hence rich in essential oil and used as food and medicine. As a result, they are frequently used to season food.
- Black caraway is therefore used in Ayurveda to treat several stomach-related disorders. It is regarded as an energizer. It has relaxing, analgesic, anticonvulsant, carminative, and energising effects on lactation qualities. Therefore, they are used to treat haemorrhoids, hiccoughs, hemoptysis, dyspepsia, fever, tooting, and stomach pain. Because it lowers bad cholesterol and regulates increased glucose levels, black caraway is particularly helpful in diabetes. Therefore, it protects against illnesses of the heart and mind.
Taste of Kala Jeera:
Kala jeera seeds have a strong, earthy, heavy fragrance that might seem fairly unpleasant until they are cooked. However, when they cook, the seeds take on a nutty flavour and aroma that can significantly improve the dishes they are cooked with. The seeds can be used to flavour rice, especially in Northern Indian cuisine, by steaming it with them before adding them to curry pastes and blends or baking them into breads. Some chefs substitute roasted traditional cumin for this spice when it is not readily available.
Nigella Vs Black Cumin:
Some people mistake the completely different spice Nigella for black cumin. This other plant is occasionally also referred to as "black cumin," but there is no known explanation for this. The seeds of the nigella plant are tiny, black, and acutely pointed, with a strong, somewhat bitter flavour with a trace of sweet fruit. It is frequently used in Bengali food and is also referred to as black onion or fennel flower. All of these names are incorrect since Nigella belongs to a different genus and is a unique spice in and of itself.
How to store Black Cumin:
Kala jeera should be kept in a cold, dry location, ideally in the dark, as with all spices. Cooks should measure the seeds first from the storage container into a small dish before adding them to a recipe since heat or humidity can enter the container and ruin the spice. The seeds should be used within six to twelve months, and toasting them before use will give them a very potent flavour.
Health Benefits of Kala Jeera:
- Black jeera is particularly efficient in addressing health problems like high blood pressure or high cholesterol.
- By ingesting fresh extracts of black jeera, you can reduce your blood pressure if it is greater than normal. However, you must drink it nonstop for two months.
- Oleic acid and linoleic acid, two beneficial fatty acids found in kala jeera oil, aid in lowering elevated cholesterol. If you don't have oil, grind the seeds and consume them daily for the same results.
- Black jeera oil is effective in reducing rheumatoid arthritis-related swelling and discomfort.
- Do you frequently have gas, bloating, or stomach cramps? If so, consuming kala jeera oil or recently crushed kala jeera may be able to help.
- The seeds of nigella have anti-inflammatory properties. As a result, they may be successful in treating both bronchitis and asthma symptoms.
- The prominent ingredient in kala jeera oil is thymoquinone. When used with other medicines, it can help reduce the number of malignant cells.
- According to the Journal of Dermatology and Dermatologic Society, using 10% kala jeera oil daily for at least two months can significantly reduce the frequency of acne. To achieve even better results, combine it with a little olive oil and apply the resulting combination to the acne-prone region. This not only lessens the acne but also leaves your skin feeling smooth and shiny. These two oils are rich in antioxidants as well as vitamins A, K, D, and E.
- Drink a cup of orange juice blended with a half-teaspoon of kalonji oil every morning to prevent skin ageing. This mixture cleanses your body of all pollutants and fights free radicals to give you radiant skin.
Black jeera for hair:
You may apply black jeera to your hair in a variety of way as it helpful for promoting hair development or enhancing hair volume. Alkaloids and proteins included in its main ingredient, thymoquinone, promote hair development by halting hair loss and thinning.
Additionally, black jeera for hair antiviral, antibacterial, and wound-healing abilities help to eliminate dandruff, rashes, and itching from the scalp. These seeds' amino acids work as a hair conditioner to keep the hair silky.