Black cumin

Short description of the species

Botanical name

Black cumin

Latin name

Nigella sativa

Family

Ranunculaceae

Origin

From the Eastern Mediterranean, North Africa, the Indian subcontinent and Southwest Asia

Crop classification

Spicy and aromatic plant

Exposure

Full sun

Frost resistant

Frost can significantly damage its growth (the seed overwinters in the soil)

Optimal growth temperature

15 – 25°C

Water requirements

Medium

Soil requirements

Loamy to sandy

Soil pH

6 - 7

Edible part

Nigellae sativae seed (black seed), Nigellae sativae oleum (black seed oil)

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Interesting

The name black cumin comes from the Latin word "niger" or "nigellus", which means black, and is therefore often referred to as black cumin.

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Usage

Black cumin seeds are used as a topping for baked goods, in spice blends (e.g. garam masala, curry), and to flavor a variety of dishes, from salads to meats. They are also used to make teas and cold-pressed oils high in bioactive compounds.

Inclusion in the crop rotation and fertilization requirements

In our conditions, it is an annual plant that forms vesicles with black seeds after flowering, and although it can be sown naturally in the same place, for better yield and control, it is recommended to collect the seeds and sow them in the spring. 

Track: II. 

Suitable preceding crops: legumes, cereals, corn, root vegetables 

Fertilization: The plant does not have high nutrient requirements, but in case of a lack of nutrients in the soil, nitrogen fertilizer can be applied. 

Varieties: The most famous species of the genus Nigella spp. are N. sativa L.; N. damascena L.; N. orientalis L., N. hispanica L.; N. arvensis L. and others. 

Cultivation techniques 

Can be propagated by direct sowing or pre-cultivation of seedlings. 

Cultivation techniques – from seedlings

Harvesting - takes place in late summer, when the pods containing the seeds change color from green to brown, before they open or burst, to prevent premature seed loss. 

Uses: Black nigella seeds are used as a sprinkle on baked goods, in spice blends (e.g. garam masala, curry) and to flavor various dishes, from salads to meat. They are also used to make teas and cold-pressed oils with a high content of bioactive substances. 

Impact on human health

Constituents: alkaloids, essential oils, proteins, fats, essential fatty acids, amino acids, vitamins and minerals 

Phytotherapeutic groups: antioxidant, antiphlogistic, antibiotic, stomachic, carminative 

Diseases and pests

It is a relatively resistant plant, but it can be attacked by several diseases and pests, such as rust, mold, aphids, mites, caterpillars and bugs.