Black cumin: Difference between revisions
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* ''[[Elwendia persica]]'', black cumin is considered similar to [[caraway]], but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Caraway seeds appear brown in color, while Black Cumin is mostly black with a slight curve shape. This seed may be used in rice water to bring a slight flavor to the rice. |
* ''[[Elwendia persica]]'', black cumin is considered similar to [[caraway]], but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Caraway seeds appear brown in color, while Black Cumin is mostly black with a slight curve shape. This seed may be used in rice water to bring a slight flavor to the rice. |
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* ''[[Nigella sativa]]'', black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. |
* ''[[Nigella sativa]]'', black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cuisine to flavor the oil, onions, other spices, meats and vegetables. |
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{{Plant common name}} |
{{Plant common name}} |
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Latest revision as of 23:48, 28 May 2024
Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices:
- Elwendia persica, black cumin is considered similar to caraway, but they are two distinctly different plants. The seeds differ dramatically in shape, color and size. Caraway seeds appear brown in color, while Black Cumin is mostly black with a slight curve shape. This seed may be used in rice water to bring a slight flavor to the rice.
- Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cuisine to flavor the oil, onions, other spices, meats and vegetables.
This page is an index of articles on plant species (or higher taxonomic groups) with the same common name (vernacular name).
If an internal link led you here, you may wish to edit the linking article so that it links directly to the intended article.
If an internal link led you here, you may wish to edit the linking article so that it links directly to the intended article.