Nigella: Difference between revisions
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===Culinary=== |
===Culinary=== |
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{{more|Nigella sativa}} |
{{more|Nigella sativa}} |
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The [[seed]]s of ''[[Nigella sativa]]'', known as ''kalonji'', black cumin, black coriander, roman coriander, black onion seed, onion seed, charnushka, git (in historical Roman cuisine)<ref>{{cite web |url=https://tavolamediterranea.com/2019/08/16/2019-08-09-bread-for-the-gods-taralli/ title=Baking with the Romans--The Key Ingredient: Git |last=Monaco |first=Farrel</ref>, or just nigella, are used as a [[spice]] and a [[condiment]] in [[South Asian cuisine]], [[Ethiopian cuisine]], [[Cuisine of the Middle East|Middle Eastern]] and [[Polish cuisine|Polish]] cuisines.<ref>{{Cite book|last=Peter|first=K.V.|title=Handbook of herbs and spices|publisher=CRC Press|year=2004|isbn=1-85573-721-3|volume=2|location=Boca Raton|chapter=Nigella|oclc=56811946|chapter-url=https://www.researchgate.net/publication/323691873}}</ref> |
The [[seed]]s of ''[[Nigella sativa]]'', known as ''kalonji'', black cumin, black caraway, black coriander, roman coriander, black onion seed, onion seed, charnushka, git (in historical Roman cuisine)<ref>{{cite web |url=https://tavolamediterranea.com/2019/08/16/2019-08-09-bread-for-the-gods-taralli/ title=Baking with the Romans--The Key Ingredient: Git |last=Monaco |first=Farrel</ref>, or just nigella, are used as a [[spice]] and a [[condiment]] in [[South Asian cuisine]], [[Ethiopian cuisine]], [[Cuisine of the Middle East|Middle Eastern]] and [[Polish cuisine|Polish]] cuisines.<ref>{{Cite book|last=Peter|first=K.V.|title=Handbook of herbs and spices|publisher=CRC Press|year=2004|isbn=1-85573-721-3|volume=2|location=Boca Raton|chapter=Nigella|oclc=56811946|chapter-url=https://www.researchgate.net/publication/323691873}}</ref> |
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===Garden flowers=== |
===Garden flowers=== |
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Revision as of 00:05, 10 September 2021
 | This article needs additional citations for verification. (January 2017) |
| Nigella | |
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| Nigella damascena seed capsule | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Order: | Ranunculales |
| Family: | Ranunculaceae |
| Subfamily: | Ranunculoideae |
| Tribe: | Nigelleae |
| Genus: | Nigella L. |
| Species | |
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Nigella is a genus of 18 species[1] of annual plants in the family Ranunculaceae, native to Southern Europe, North Africa, South Asia, Southwest Asia and Middle East. Common names applied to members of this genus are nigella, devil-in-a-bush or love-in-a-mist.
The species grow to 20–90 cm (8–35 in) tall, with finely divided leaves; the leaf segments are narrowly linear to threadlike. The flowers are white, yellow, pink, pale blue or pale purple, with five to ten petals. The fruit is a capsule composed of several united follicles, each containing numerous seeds; in some species (e.g. Nigella damascena), the capsule is large and inflated.
Uses
Culinary
The seeds of Nigella sativa, known as kalonji, black cumin, black caraway, black coriander, roman coriander, black onion seed, onion seed, charnushka, git (in historical Roman cuisine)[2], or just nigella, are used as a spice and a condiment in South Asian cuisine, Ethiopian cuisine, Middle Eastern and Polish cuisines.[3]
Garden flowers
Several species are grown as ornamental plants in gardens. Nigella damascena has been grown in English cottage gardens since the Elizabethan era, commonly called love-in-a-mist. Nigella hispanica is a taller species with larger blue flowers, red stamens, and grey leaves. Nigella seeds are self-sowing if the seed pods are left to mature.
The dried seed capsules can also be used in flower arrangements.
Other
In traditional medicine, the seeds are used as a carminative and stimulant to ease bowel and indigestion problems, and are given to treat intestinal worms, nerve defects, to reduce flatulence, and induce sweating. Dried pods are sniffed to restore a lost sense of smell. It is also used to repel some insects, much like mothballs.
References
- ^ "Nigella". The Plant List. Retrieved 2020-04-27.
- ^ {{cite web |url=https://tavolamediterranea.com/2019/08/16/2019-08-09-bread-for-the-gods-taralli/ title=Baking with the Romans--The Key Ingredient: Git |last=Monaco |first=Farrel
- ^ Peter, K.V. (2004). "Nigella". Handbook of herbs and spices. Vol. 2. Boca Raton: CRC Press. ISBN 1-85573-721-3. OCLC 56811946.
External links
Media related to Nigella at Wikimedia Commons