Bunium bulbocastanum

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Bunium bulbocastanum
Blackcuminseeds.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Bunium
Species: B. bulbocastanum
Binomial name
Bunium bulbocastanum
L.
Synonyms[1]
  • Bulbocastanum balearicum Sennen
  • Bulbocastanum linnaei Schur
  • Bulbocastanum mauritanicum Willk.
  • Bulbocastanum mediterraneum Albert
  • Bunium agrarium Albert
  • Bunium aphyllum Jan ex DC.
  • Bunium bulbosum Dulac
  • Bunium collinum Albert
  • Bunium crassifolium (Batt.) Batt.
  • Bunium elatum (Batt.) Batt.
  • Bunium fontanesii (Pers.) Maire
  • Bunium majus Vill.
  • Bunium mauritanicum (Boiss. & Reut.) Batt.
  • Bunium mediterraneum Albert
  • Bunium minus Gouan
  • Bunium perotii Braun-Blanq. & Maire
  • Carum bulbocastanum (L.) Koch
  • Carum mauritanicum Boiss. & Reut.
  • Carvi bulbocastanum (L.) Bubani
  • Conopodium balearicum (Sennen) M.Hiroe
  • Diaphycarpus incrassatus (Boiss.) Calest.

Bunium bulbocastanum is a plant species in the family Apiaceae. It is related to cumin (Cuminum cyminum) and commonly called black cumin[citation needed], blackseed,[citation needed], black caraway,[citation needed] or great pignut,[2] and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin,[3] blackseed,[citation needed] and black caraway[3]).

Dried Bunium bulbocastanum fruits are used as a culinary spice in northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan and Iran. It is practically unknown outside these areas. The tuber-like root is locally collected for food; the "pignut" or chestnut" names refer to it.[citation needed]

Etymology[edit]

Local names for that spice are kala zeera (black cumin) or shahi zeera (imperial cumin) in Hindi, as سیاہ زیرہ ("syah zirah", "black cumin"), کالا زیرہ ("kaala zirah", "black cumin") and زيره كوهی ("zirah kuhi", "mountain/wild cumin") in Urdu, زيره كوهی (zireh kuhi, "wild cumin") in Persian and as сиёх дона (siyoh dona, "black seed") in Tajiki, in Malayalam "സഹജീരകം".

The commonly used Hindi term shahi zeera may be a distortion of syahi (black in Persian) zeera. However, in the Hindustani language, the term syahi also means "inky black". In Bengali, kalo zeera also means black cumin, but refers to Nigella, not B. bulbocastanum. Nigella is widely used as a spice in Bengali food, while B. bulbocastanum is rare.

Growth[edit]

The plant grows wild in a wide range from southeastern Europe east to southern Asia. It reaches about 60 centimetres (24 in) tall and 25 centimetres (9.8 in) wide, bearing frilly leaves and hermaphroditic flowers; it is pollinated by insects and self-fertile.[citation needed] The plants from which one can pick Kala Zeera are seen in the higher-elevation region of Drass and Kargil sector in the Leh region and in some parts of Spiti also. The plants are not more than a metre in height and about 60 centimetres in width.

Black cumin

Food uses[edit]

The bush bears small sized seeds and one can pluck them once the plant/bush is very dry. Not more than 5 to 8 grams of Zeera can be plucked from each bush, contributing to the high price of $2 per 10 gms(1987 rates).

The small, rounded taproot is edible raw or cooked, and said to taste like sweet chestnuts.[citation needed] The leaf can be used as an herb or garnish similar to parsley.

The seeds are most valued as a garnish to high value, very special Indian dishes, they should not be ground as their flavor would be reduced.

References[edit]

  1. ^ "The Plant List: A Working List of All Plant Species". 
  2. ^ "BSBI List 2007" (xls). Botanical Society of Britain and Ireland. Retrieved 2014-10-17. 
  3. ^ a b "Bunium persicum information from NPGS/GRIN". www.ars-grin.gov. Retrieved 2008-03-13. 

External links[edit]