Sometimes referred to as "soil chestnut" or "black zira", it grows to a height of approximately two feet, and bears white flowers that look a little like Queen Anne's Lace, similar in looks to Cuminum cynimum (common cumin). More confusing still, the seeds of both plants are prized for their medicinal qualities!īunium bulbocastanum is native to several regions in the world including northern Africa, southeastern Europe and southern Asia. There's a bit of confusion in play when speaking about black cumin, since two different plants - Bunium bulbocastanum and Nigella sativa - are both commonly referred to as black cumin. Black cumin seed ( Nigella sativa) is also believed to reduce the risk of certain neurodegnerative diseases like Parkinson's.īlack Cumin (Bunium bulbocastanum or Nigella sativa) Cuminaldehyde contains extremely potent antioxidants which studies credit with preventing foodborne illnesses and improving symptoms in patients with IBS (Irritable Bowel Syndrome), among other things.
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Cuminaldehyde is the natural substance found in cumin seeds that gives them their distinctive nutty, lemony, peppery, slightly bitter taste. Cumin is said to soothe intestinal spasms and remove gas from the stomach and intestines, as well as stimulating the appetite.īut anecdotal evidence is backed up by scientific evidence about the digestive and other curative powers of cumin. Even today, in East India, people still boil cumin seeds in water and use them as a medicine for edema, heart disease, stomach ailments, vomiting and fever. One of the earliest medical uses of cumin was in India, where they used cumin to enhance digestive health, a clue to why it's called cumin, which translates to "that which aids digestion". The Egyptians also had a use for cumin, although it was neither culinary nor medicinal they used it mainly to preserve bodies before mummifying them! Cumin does have preservative qualities, which is one of the reasons it's often found in meats like sausage. Originating in the Mediterranean, cumin is one of many seeds used by ancient Romans as both a spice and a medicine. Cumin in general is a popular spice used in Latin-America, the Middle East, Southeast Asia and India for many traditional (and delicious!) regional dishes.
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Taste-wise, however, they are quite different from one another. Both Cumin and Black Cumin derive from the Apiaceae genus of plants, and both are edible.