(seed), is steeped in a rich historical and religious background. sativa), to distinguish it from other members of the genus, such as Nigella damascene. Be that as it may, this monograph will focus on the seeds of Nigella sativa L (N. All four of these plants are grown in relatively the same geographic area, have similar uses and are roughly similar enough in appearance to confuse early travelers from foreign lands, factors which may have perpetuated a corrupted nomenclature. persicum seeds are used in the same manner as the other species named above as spices in foods such as bread, rice, yogurt, cheese, and confectionaries similar therapeutic applications are also reported in the literature. sativa, being brown or dark brown, comma-shaped and imparting a smoky-earthy taste. persicum could, by some, be considered similar to N. The seeds (actually, “partial fruits”) of B. Fedtsch, also a member of the Apiaceae family, is variously called wild caraway, great pignut, black zire, black caraway, carum carvi, Persian cumin, wild cumin or Zireh kuhi (in Iran), among other names. A fourth plant, Bunium persicum (Boiss.) B. sativa, as a therapeutic agent and food ingredient but the former having an anise or licorice-type flavor. True caraway is used for largely the same purposes as N. sativa is sometimes also called black caraway to distinguish it from true caraway which is derived from Carum carvi L., another member of the parsley family with achenes (seed-like bodies) on the fruit (like strawberries). sativa seeds are also used as therapeutic agents. cyminum seeds elicit a slightly hotter taste than N. Both black cumin and true cumin are used in several cuisines, from Indian food to chili, but C. cyminum are found in a pod, as are the seeds in N. cyminum seeds have a distinctive aromatic odor and a spicy, faintly pungent flavor. cyminum L., a member of the Apiaceae or Umbelliferae family (the celery, carrot, and parsley family). “True” cumin is derived from the seeds (actually, fruits) of C.
There is confusion even with other species of Nigella, such as N. Fedtsch (also, Caraum persicum), probably as the result of similarities in physical appearance, confusion regarding common names and opportunities for substitution. (“true” caraway), or Bunium persicum (Boiss.) B. sativa are also referred to “black cumin” or “black caraway” and are sometimes confused with the seeds of Cuminum cyminum L. The seed of Nigella sativa L., a member of the Ranunculaceae (Buttercup family), is black or dark brown in color and has a distinctive angular or funnel-shape, with a slightly bitter nutty-peppery taste and strong aroma (Sharma and Longvah, 2021). Notwithstanding the preceding and to paraphrase the Select Committee on GRAS Substances (SCOGS), it is not possible to determine, without additional data, whether a significant increase in consumption would constitute a dietary hazard (FDA, 2018). sativa is harmful to the public when it is used in food as currently practiced. sativa seeds or their extracts, there is likewise no evidence that the intact seed of N. Inasmuch as there is a paucity of credible evidence characterizing the safety of comparable N. There are a few reports describing allergic reactions in humans when N. Nonetheless, many publications cite quantifiable outcomes in acute, sub-chronic and chronic testing as well as cytotoxic, mutagenic, and anti-mutagenic effects. Quantitative analysis of the volatile fraction yields widely variable results which may be due to one or a combination of different crop origins or possible varietal differences, contamination, method of extraction, stage of maturation of seed and other factors.
The food ingredient known in Western culture as “black cumin” or “black caraway”, Nigella sativa L., has a three-millennial history of use in Middle- and Far-Eastern cultures as a food ingredient and therapeutic agent.
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