Black Cumin

Description

THINGS TO KNOW ABOUT BLACK CUMIN

Black cumin (also called Roman coriander) belongs to the buttercup family and is therefore related to many local herbs (e.g. pasque flower or lesser celandine). But not with real caraway or cumin.

Black cumin originally comes from Asia Minor, today’s Turkey and Iraq. Black cumin came to India through trade and even grows wild there today. It’s a bit harder to find in Europe. In Greece or Italy it sometimes grows near the shore or in agricultural areas.

Black cumin is used as a spice and as a medicinal herb. The essential oils have a variety of positive effects on the body. It has an anti-inflammatory, antibacterial effect, for example, and helps with stomach problems, bile duct disorders, psoriasis, diabetes, joint pain, high blood pressure, fungal infections and cancer. It is also said to deter ticks, relieve pregnancy symptoms, promote digestion and have an expectorant effect.

Otherwise, the grains (ground or whole) of black cumin are used in oriental and Asian recipes or spice mixtures. The nutty, slightly peppery aroma goes particularly well with vegetables, poultry, lamb or on flatbreads or other pastries. Sometimes it is even served with coffee to make it taste spicier and more aromatic.