I know Nigella Sativa as kalonji and nigella seed, but some people call it black cumin. The black cumin that I use and have always called black cumin is Bunium Persicum. People talk about the health benefits of black cumin and how it was used by the ancient Egyptians for numerous things, my question is this: Which one of the two are the ancient Egyptians said to have used? Now come on people, cast your minds back to the ancient times and think...

Am I the only one who has noticed that a lot of marketers like to claim that ancient Egyptians did this, used this and ate that, just to sell their products? Maybe they like to reference the ancient Egyptians just to add a bit of mystery to what it is they are trying to sell. Some of the things people claim about them really makes me wonder how someone can tell what an ancient civilisation did all those years ago, yet nobody who is alive today was alive back then, so how do they know LOL.

Sid.

this is an example of the total confusion of terms in botany, gastronomy and general horticulture.

As you describe it, that is as I have come to know it. The Nigella genus includes the flower 'love-in-a-mist', quite a common flower in the UK, which produces seeds very similar to the Nigella we call kalonji, but tastes of strawberries! I kid you not, yes I have tried them.

The black cumin seeds come from around Persia (kind of gives it away!) and the crescent from Persia to Kashmir. It is not (or has not, AFAIK) been grown in India as a cash crop, but usually comes from Pakistan.

So the 'black cumin' of Egypt is probably the 'love-in-a-mist' kind, rather than the Persian one. However, seeds from the time of the Pharaohs have been found, so I suppose it is common knowledge which one it was.

Tonight I watched a programme about King Tut', and how he probably died from pernicious malaria, for which he was taking coriander seed (so that worked then!). Seeds have been found at many archaeological sites, and identified (my first degree was in Archaeology!) so it isn't a great leap of reasoning to suppose what they did with them.

Black cumin is not the same as Kalaunji/Kalownji/Kalonji/Nigella. It is, as you rightly say, Brunium persicum. It is confusing because if you do an internet search, the articles are confusing in the extreme, interchanging black cumin and nigella/kalaunji all the time. Even though I use both frequently and know that they are completely different in looks, flavour and taste, I get confused if I look at the internet. I sometimes used their English names incorrectly until not that many years ago. So, you may still find a recipe or two here with incorrect English translation.

Black cumin was used as a medicinal seed from Egypt to India, all along that region. Don?t forget that Pakistan and all of Kashmir were India not that long ago and spices travelled all over. So, historically, it is part of the Indian cuisine too, especially in the north-east.

As for medicinal uses, it is used for certain skin diseases; psoriasis, eczema, gastric problem; indigestion, diarrhoea, colic, lung problems; asthma, chesty cough etc. As Lapis says, there is some evidence of its use in Egypt.

By the way, I am also watching Tutankhamen series, fascinating! I record it and watch later, just so I don?t have to watch adverts LOL! I have not watched the one Lapis mentioned yet, but will soon. Today's plan is to do some gardening, I am a bit behind. I will put the marigolds and a few bean plants out today.

I planted a few nigella seeds from the spice cupboard a while back and all germinated and are now outside in the cold frame. It will be interesting to see how they do.

All very interesting stuff and thanks for the detailed replies.

Mamta, I know what you mean about recording things just so you can watch them later without having to endure the stupid adverts. I am not a massive fan of television, the only things I like to watch are documentaries about the things which interest me and occasionally I might watch a movie, but that is really about it. I don't like soaps at all.

Mamta,

I think the 'black cumin' you are referring to in the second paragraph is kalonji!

Bunium Persicum is quite a rare spice, even today, whereas kalonji is not. And the clue is its use in NE India (especially Bengal) where kalonji is usually called black cumin. Its an ingredient in Bengali panch poran (five spice), but real Bunium Persicum is only used in the NW of India (and Pakistan, and all the way to Persia, - Iran).

I was once in Spitlefields market, and I saw a man trying to sell 'black cumin' for all its wondrous healing properties! It was kalonji, and I told him so, including the botanical names of kalonji and real black cumin. He was speechless!

You see what I mean Lapis!! That information was gleaned from a few websites!

Black cumin is used in India, especially north India, but not as often. Only meat eaters keep it in their spice box, whereas kalaunji is universally used, not only in Panch Pooran, but also in most of the pickles.

well, maybe not universal, but certainly used more widely than black cumin, which seems to be confined to Kashmir and the Punjab.

As a note, panch poran in Bengal doesn't have mustard seed in it, it has a very rare spice called radhuni, which is a type of wild celery. Substituting celery seed (as found in the UK) is a viable alternative, IMHO, as I have tasted radhuni, and it is similar (without the intense celery flavour).

I use celery seed in my panch poran, and crush all the seeds slightly. Be careful they don't spit out of the pan, I've been burnt more than once; its usually the fennel seeds that do for me! I think its because they are picked before ripening, and contain a little water, which, when fried, turns to steam, explosively!