Cumin is a commonly used spice found in many different cuisines all over the globe, but it’s not always known that different varieties of cumin seeds exist. The most confused varieties about which people do not know much are brown cumin (Cuminum cyminum) and black cumin (Nigella sativa). Both are pharmacopeial in nature as well as performing the function of seasoning the food, but differing so much in taste, structure, and usage.
1. Botanical Identity
Black Cumin (Nigella Sativa): Black cumin is also called “kalonji” or “black seed” and is not actually a cumin seed but rather a product of the Nigella sativa plant.
Brown Cumin (Cuminum Cyminum): Common cumin that most individuals know is derived from the Cuminum cyminum plant and finds widespread usage in recipes.
2. Appearance
Black Cumin: Small, slightly curved seeds that are jet-black in color.
Brown Cumin: Long, light brown seeds with ridges running along the surface.
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3. Taste Profile
Black Cumin: Peppery and earthy with a dry bitterness and nutty undertones.
Brown Cumin: Earthy, warm, and citrusy with a bitter undertone.
4. Cooking Application
Black Cumin: Used in Middle Eastern, South Asian, and Mediterranean cooking, often sprinkled on bread, added to pickles, or added to spice mixes.
Brown Cumin: Commonly used in Indian, Mexican, and Middle Eastern cooking; typically toasted and ground and added as an extra burst of flavor to curries, soups, and stews.
5. Health Benefits
Black Cumin: Commended for its healing properties, it has antioxidant, anti-inflammatory, and immune-enhancing properties. It is frequently utilized in traditional medicine to aid digestion, respiratory issues, and skin ailments.
Brown Cumin: Digests, relieves bloating, and is iron-rich. It also has antioxidants that contribute to overall health.
6. Availability & Cost
Black Cumin: Less widely available in mainstream grocery stores but found in specialty spice stores or online.
Brown Cumin: Widely available in supermarkets and spice markets at a low cost.
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