Nigella is more than a garden flower. Nigella sativa is from the family Ranunculaceae. Named black cumin, black seed, black caraway, devil-in-the-bush, fitch, fennel flower, gith, melanthion, nutmeg flower and more. There are other plants with the same name so using the Latin is the best.
Description: Nigella is an annual herbaceous plant, up to 20 inches high, with a delicate erect stem with pinnatisect leaves and laciniate leaflets. The solitary flowers, with five black-spotted blue petals, are unmistakable because they are surrounded by an involucre with deeply laciniate, lacy bracts. The fruit is formed of five swollen follicles that contain four tetrahedral black seeds that constitute the spice. The seeds of nigella are 1/8 inch long and jet black with a matte finish. They closely resemble tiny chips of coal and have five distinct points. Nigella has a faint nutty, but bitter taste due to the presence of nigellin and gives out a faint scent of strawberries. This results in it being used for flavoring confectionery and liquors. Nigella damascena should not be substituted for black cumin seeds.
Cultivation: Plants prefer rich, well-drained, medium-textured soil. The pH range tolerated is 5.0-8.2. Prefers warm conditions. It should be given full sun, but will tolerate slight shade and is ready to harvest about 4 months after planting. Sow seeds in the open in the late spring in drills 18 inches apart. Thin out the young plants to 12 inches. Can also be started indoors and as they don’t transplant well, it is advisable to use fiber pots that can be planted directly into the round. The plants flower from summer to spring and the seed capsules are collected as they ripen. They are then dried, crushed whole and sieved to separate the seeds. It adapts well to poor soils and can be sown in open ground, merely requiring some weed control.
History: The seeds account for the generic name, from Latin, niger, black, and the specific name alludes to Damascus, the region where the plant originated. The Sanskrit names indicate that black cumin was used in India at a very early date. It was also known to the ancient Hebrews, Greeks and Romans. The seeds preceded black pepper as a major spice of the Near East. The seeds of black cumin are thought to be the “fitches” mentioned by Isaiah XXVIII: 25-27 in the King James Bible. The Roman surgeon and herbalist Dioscorides thought that black cumin mixed with vinegar cured dog and crocodile bites. He also recorded that they were taken to treat headaches, nasal congestion, toothache and intestinal worms and, in large quantities, as a diuretic, a promoter of menstruation and to increase breast-milk production. Black cumin was popular in Arabic and Turkish cultures as an ingredient of foods designed to fatten women. The Prophet Muhammad encouraged the use of nigella as a cure for all diseases.
Constituents: The whole seeds contain 30-35% oil of which over 60% is linoleic acid, with oleic acid next in predominance.
Medicinal Uses: Nigella is considered carminative, a stimulant, and diuretic. A paste of the seeds is applied for skin eruptions and is sure to relieve scorpion stings. The seeds are antiseptic and used to treat intestinal worms, especially in children. The seeds are much used in India to increase breast milk. The seeds are often scattered between folds of clothes as an effective insect repellent. Alcoholic extracts of the seeds are used as stabilizing agents for some edible fats. In India, the seeds are also considered as stimulant, diaphoretic and emmenagogue. Some of the conditions nigella has been used for include: eruption fever, puerperium (Iraq); liver disease (Lebanon); cancer (Malaya); joints, bronchial asthma, eczema, rheumatis (Middle East); with butter for cough and colic (North Africa); excitant (Spain); boosing immune system, colds (U.S.)
A recent study in South Carolina at the International Immuno-Biology Research Laboratory showed that there was some action against cancer cells using nigella plant extract.
Cosmetic Uses: A decoction of the seeds rubbed on the breasts will bring about firmness and the finely ground seeds rubbed into the hair will rid it of ticks and lice.
Breast Lotion: An infusion of the seeds of nigella (1 oz to 4 pints boiling water) and straining will provide a lotion which since the earliest times, Egyptian women have used to firm the breasts. While still warm, wring out cloths and place over the breasts, leaving on for 10 minutes. Repeat until the liquid is used up or rub the breasts with the lotion at bedtime and let dry.
Culinary Uses: The seeds of black cumin are used for seasoning and are employed in spice mixes. The odor of crushed seeds has been described as like lemons with a faint suggestion of carrots while the taste is strong, pungent, peppery, rather oddly aromatic and nutty like a cross between poppy seeds and pepper. The name nutmeg flower reflects similarity with the odor of nutmeg. The seeds are added to curries, pickles, cheeses, eggs, poultry, meats, game, pickles, conserves, fruit pies and confections, particularly cookies, rolls and bread. Nigella is delightful with fish, in naan bread and in salads. In west Bengal the most prolific spice blend is panch phoron, a mixture of five spices including nigella and this gives vegetables, legumes and lentils a distinctive Bengali taste. In the Middle East it is used to flavor bread. The seeds may be used whole or ground, often after a preliminary frying or roasting. They are easily crushed with a rolling pin or pestle and mortar.
Other Uses: Nigella seeds were once an ingredient in snuff tobacco and are sometimes employed in perfume.
Recipes:
Spicy Fried Shrimp
1 tsp turmeric powder
1 tsp cayenne powder
salt
4 Tbsp distilled vinegar
1 ¼ lbs large raw shrimp, shelled and cleaned
5 Tbsp corn oil
2 tsp nigella seeds
2 tsp garlic, sliced
4 small dried red chilies, deseeded
10 curry leaves
Mix the powder spices and salt with the vinegar. Marinate the shrimp in this mixture for 10 minutes. Heat the oil in a wok. Add the nigella, garlic, red chilies and curry leaves. Reduce the heat and stir-fry for a minute. Add the shrimp, stirring continuously until they are completely cooked. Remove the chilies and curry leaves. Serve hot with a blend accompaniment, such as rice or rotis, to balance the spicy heat of the shrimp. (The Indian Spice Kitchen)
French Beans with Coconut
3 Tbsp vegetable oil
½ tsp nigella seeds
2 dried red chilies
1 lb French beans, cut into 1 in lengths
1 Tbsp desiccated coconut
2 Tbsp coconut milk
salt to taste
Heat the oil in a heavy-based frying pan or wok until almost smoking. Add the nigella seeds and chilies and fry for a minute until sizzling. Add the beans and stir-fry for about 7 minutes. Add the coconut, coconut milk and salt and cook, stirring, for a further 7-10 minutes or until the coconut milk has evaporated and the beans are tender. (The Macmillan Treasury of Spices and Natural Flavorings)
References:
Adriana’s Spice Caravan. Adriana and Rochelle Zabarkes, Storey, 1997; ISBN: 0-88266-987-7
The Complete Book of Spices, Jill Norman, Dorling Kindersley, 1990, ISBN: 0-670-83437-8
Cooking With Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983; ISBN: 0-7153-8369-8
Cosmetics from the Earth, Roy Genders, Alfred van der Marck Editions, 1985; ISBN: 0-912383-20-8
Culinary Herbs, Ernest Small, 1997, NRC Research Press; ISBN: 0-660-16668-2
The Encyclopedia of Herbs, Spice & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992; IBSN: 1-56458-065-2
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1997; ISBN: 0-7894-1067-2
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997; ISBN: 0-525-94343-9
The Macmillan Treasury of Spices & Natural Flavorings, Jennifer Mulherin, 1988, Macmillan Publishing; ISBN: 0-02-587850-6
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