Nigella

Nigella

Common Name: Nigella, Black Cumin, Black Seed, Kalonji

Botanical Name

Nigella sativa L.

Family

Ranunculaceae (Buttercup family)

Commercial Part

• Seed

Description

Nigella is an erect, annual herb growing to about 30–60 cm in height.

• The plant has feathery, divided leaves and pale blue or white flowers.
• The fruit is a capsule with multiple compartments, each containing numerous small, black seeds.
• The seeds are triangular, rough-textured, and black, with a peppery, pungent aroma.
• Often confused with onion seeds, but are unrelated botanically.

Climatic Requirements for Cultivation

• Climate: Prefers cool and dry climate
• Temperature: Grows well between 15–25°C
• Rainfall: Requires moderate rainfall
• Soil: Best grown in well-drained loamy soils with neutral pH
• Sowing Season: Sown during rabi season (October–November)

Origin and Distribution

• Believed to be native to South and Southwest Asia, particularly India, Pakistan, Iran, and Egypt
• Also grown in Mediterranean countries, Middle East, and North Africa

Major Growing Areas in India

• Rajasthan – especially Nagaur, Ajmer, and Jodhpur
• Uttar Pradesh, Bihar, Punjab, and Madhya Pradesh

Popular Varieties

• Ajmer Nigella-20 (AN-20)
• RNS-1
• RAU-NS-40
• Varieties differ in yield potential, oil content, and seed size

Uses

Culinary:

• Seeds are used to flavour curries, pickles, breads, and vegetables
• Integral in Middle Eastern, Indian, and Turkish cuisine
• Used in naan, bagels, and spice mixes (like panch phoran)

Medicinal:

• Highly valued in Unani, Ayurveda, and Tibb systems
• Used for treating indigestion, asthma, rheumatism, skin disorders, and diabetes
• Seeds contain thymoquinone, a compound with anti-inflammatory, antioxidant, and immunomodulatory effects
• Nigella oil is used in massage oils, cosmetics, and therapeutic oils

Indian Names of Nigella

Foreign Names of Nigella