Black Cumin comes from the area of today's Iraque and is a low-growing, warmth-loving, annual plant with blueish-white blossoms that is rarely cultivated as a decorative plant but rather as a crop. Although the name indicated a similarity, it's neither related to caraway nor to cumin. Black cumin seeds, which are often sold under their Indian name Kalonji, are an important Oriental spice for flatbreads, legumes, and many other dishes. Due to their flatulence-soothing effect, traditionally, they are sprinkled over different rather indigestive meals or, for a more intense flavour in curries, first browned in oil. The taste reminds of sesame, oregano, and wild thyme. Also in Germany, the plant has been long known as a baking spice. It was mainly used in the black bread recipes of Jewish bakeries. The oil pressed from the seeds is very popular as a remedy. In Ayurvedic medicine, it's preferably used for the treatment of stomach troubles and pregnancy discomforts.
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