Kalonji

Kalonji (Nigella seeds)

Nigella sativa (black caraway, also known as black cumin, nigella, kalojeera, kalonji or kalanji) is an annual flowering plant in the family Ranunculaceae, native to a large region of the eastern Mediterranean, northern Africa, the Indian Subcontinent, and West Asia.

N. sativa grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) 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, sometimes as a replacement for black cumin (Bunium bulbocastanum).

The genus name Nigella is a diminutive of the Latin niger (black), referring to the seed color. The specific epithet, "sativa", refers to "cultivation".

In English, N. sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, and kalanji.

Benefits:

• Packed With Antioxidants : Some test-tube studies have shown that the high antioxidant content of kalonji may help protect against disease.

• May Lower Cholesterol: Several studies have found that supplementing with kalonji could help reduce both total and “bad” LDL cholesterol.

• Could Have Cancer-Fighting Properties: Test-tube studies have shown that kalonji and its components may exhibit anti-cancer effects.

• Can Help Kill off Bacteria: Both test-tube and human studies have found that kalonji may be effective against several types of bacterial infections.

• May Alleviate Inflammation : Some studies have found that kalonji and its active components could help reduce markers of inflammation.

• Could Help Protect the Liver: Animal studies have found that kalonji could protect the liver from injury and damage.

• Can Aid in Blood Sugar Regulation: Studies show that supplementing with kalonji may help decrease blood sugar levels.

• May Prevent Stomach Ulcers: Animal studies have found that kalonji may help protect the stomach lining against the formation of stomach ulcers.

• Easy to Add to Your Routine: Kalonji can be eaten raw, added to dishes or mixed with honey or water. The oil can also be diluted and applied topically to the hair and skin or taken in supplement form.

• Kalonji May Not Be for Everyone: Applying kalonji may cause contact dermatitis in some people. Test-tube and animal studies have shown that it may also influence blood clotting and possibly slow down uterine contractions during pregnancy.

Serving ways:

• Panch Phoron (Bengali 5-spice): A simple combination of five spices, used whole. Mix together equal quantities of fenugreek seeds, cumin seeds, fennel seeds, black mustard seeds, and nigella seeds. To use panch phoron, fry spices in oil until you hear them pop and the aromas are released. Sprinkle over broccoli, cauliflower, roasted potatoes, and lentils.

• Dukkah (Egyptian spice mixture): A blend of toasted hazelnuts, cumin, nigella seeds, coriander, and sesame seeds. It can be ground into a powder or left chunky and crunchy. Try it over hummus, or alongside radishes and cucumbers for dipping.

• Mediterranean hummus with nigella seeds: To give your hummus a hint of smoky flavor, finish your dip with a drizzle of high-quality olive oil, toasted nigella seeds, and parsley.

• Naan bread: When making homemade naan, brush dough with melted ghee and sprinkle with nigella seeds before baking.

• Ye’abesha gomen (Ethiopian Collard Greens): Fragrant collards cooked with an Ethiopian-style spiced butter flavored with nigella seeds, cardamom, and fenugreek. It pairs wonderfully with Ethiopian meat and vegetarian dishes including doro wat and sega wat.

• Aloo chechki (Bengali potato stir-fry): A classic Indian dish with potato and onion sauteed with fresh green chilies and nigella seeds. Serve with a side of flatbread. If you love vegetarian Indian dishes, try this recipe for Aloo Gobi and finish it with a sprinkle of nigella seeds.

• Roasted butternut squash: Cubed and roasted butternut squash coated in a mixture of nigella seeds, cumin seeds, coriander, cardamom, cinnamon, chile, sugar, and salt. Serve warm with fresh cilantro sprigs and a dollop of plain yogurt on the side.

• Carrot salad with feta: A simple middle-eastern inspired carrot salad drizzled with lemon juice and olive oil. Topped with crumbled feta, chopped parsley and toasted nigella seeds.

• Asian vegetable stir-fry: Stir fry vegetables such as broccoli, red bell peppers, ginger, julienned carrots, shiitake mushrooms, and cabbage in a wok. Finish your dish with a soy sauce and sherry mixture and top with toasted nigella seeds.

• Red lentil dhal: A thick South-Asian inspired stew made with lentils, onions, garlic, turmeric, coriander, cumin seed powder, nigella seeds, cardamom, and cinnamon. Additional toasted nigella seeds can be sprinkled on top before serving.