“Discover the Health Benefits and Culinary Uses of Kala Jeera: The Versatile Black Cumin Seed”

Kala Jeera, also known as Black Cumin seeds, is a small black seed that is commonly used in Indian and Middle Eastern cuisine. It has a distinct, slightly bitter flavor and is often used as a spice in curries, bread, and pickles.

In English, Kala Jeera is known as Black Cumin and in Tamil, it is known as “Karum Jeerakam”. The scientific name for Kala Jeera is Nigella sativa.

Cumin boasts a robust flavor profile of warmness and gives earthy tones with spicy bittersweet and light citrus overtones.

Fun fact! In the middle ages, it was believed that cumin seeds kept chickens and lovers from running away. Sounds absurd, doesn’t it?

Health benefits of Kala Jeera

Kala Jeera is known for its many health benefits. It is rich in antioxidants and has anti-inflammatory properties. It is also believed to have anti-cancer properties and can help with weight loss. The seeds contain a compound called thymoquinone which is believed to be responsible for its medicinal properties.

In addition to its culinary uses, Kala Jeera has a long history of use in traditional medicine. It is believed to have anti-inflammatory and antioxidant properties, making it a popular remedy for a variety of ailments. It is also believed to have anti-cancer properties, and research has shown that it may help to reduce the risk of certain types of cancer.

It can also be used as a natural remedy for a variety of ailments, including respiratory issues, digestive problems, and skin conditions. Some people use it as a natural remedy for weight loss and to help control blood sugar levels.

Kala Jeera vs Kalonji

Kala Jeera is often confused with Kalonji, which is another type of black seed. However, Kala Jeera and Kalonji are not the same things. While they may look similar, they come from different plants and have different flavors and uses. Kala Jeera is typically used as a spice, while Kalonji is often used as a condiment or in Ayurvedic medicine.

Uses of Kala Jeera

Jeera water is one of the most common Indian ‘jugaad’ for indigestion. It also prevents hair-fall  and helps in skin rejuvenation. Jeera rice and cumin biscuits are two other dishes which are rich in goodness and are lusciously craved for.

Kala Jeera can be used in a variety of ways. It is commonly used as a spice in curries, bread, and pickles. It can also be used to make tea or added to smoothies for added flavor. The seeds can also be roasted and used as a topping for salads or yogurt.

In conclusion, Kala Jeera, also known as Black Cumin seeds, is a small black seed that is commonly used in Indian and Middle Eastern cuisine. It has a distinct, slightly bitter flavor and is often used as a spice in curries, bread, and pickles. Kala Jeera is known for its many health benefits, including its anti-inflammatory and antioxidant properties, and it has been used in traditional medicine for centuries. While it is often confused with Kalonji, it is important to note that they come from different plants and have different flavors and uses. With a wide range of culinary and medicinal uses, Kala Jeera is a versatile and flavorful spice that is well worth incorporating into your diet.

Pahadi Zaika’s Kala Jeera

Kala Jeera is largely grown in Himachal Pradesh and has great economical importance. Generally, it is wildly found in the forests of Kullu, Chamba, Shimla, Kinnaur, Lahaul-Spiti, Bharmaur, Pangi, and SirmaurThe Himachali Kala jeera also known as black cumin seeds has got Geographical Indication (GI) tag. 

You can buy Black cumin Seeds from Pahadi Zaika using the link Black Cumin Seeds – 100g