Kalonji
Kalonji
Kalonji (pronunciation: /kəˈlɒndʒi/), also known as Nigella sativa or black cumin, is a flowering plant native to Southwest Asia. The plant is part of the Ranunculaceae family and is widely cultivated in many parts of the world for its aromatic seeds, which are used as a spice.
Etymology
The term "Kalonji" comes from the Hindi word 'kalonji', which is derived from the Arabic word 'al-kamun', meaning 'cumin'. The Latin name, Nigella sativa, translates to 'black seed', referring to the color of the seeds.
Usage
Kalonji seeds are small, black, and have a slightly bitter taste. They are commonly used in Indian cuisine, particularly in naan bread, pickles, and curries. The seeds are also used in Middle Eastern cuisine and have been used in traditional Ayurvedic and Unani medicine for centuries.
Health Benefits
Kalonji seeds are rich in antioxidants, which can help protect the body against damage from free radicals. They also have anti-inflammatory properties and may help reduce inflammation in the body. Some studies suggest that Kalonji seeds may also have anticancer properties, although more research is needed in this area.
Related Terms
External links
- Medical encyclopedia article on Kalonji
- Wikipedia's article - Kalonji
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