Nigella
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| 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[edit]
Culinary[edit]
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[edit]
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[edit]
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[edit]
- ^ "Nigella". The Plant List. Retrieved 2020-04-27.
- ^ Monaco, Farrel. "Baking with the Romans--The Key Ingredient: Git".
- ^ 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[edit]
Media related to Nigella at Wikimedia Commons