Elwendia persica facts for kids
Quick facts for kids Elwendia persica |
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Elwendia persica is a plant that belongs to the Apiaceae family. This family also includes plants like carrots and parsley. It's a bit like cumin, which you might know. People often call it black cumin, blackseed, or black caraway. It has a unique smoky and earthy taste.
This plant is sometimes confused with Nigella sativa. Nigella sativa is also called black cumin. People sometimes use one in place of the other when cooking. The dried fruits of Elwendia persica are used as a spice. You can find this spice in northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan, and Iran. It is not very well known outside these areas.
What's in a Name?
This spice has many local names. In Hindi, it's called kala zeera, which means "black cumin". Another Hindi name is shahi zeera, meaning "imperial cumin".
In Urdu, people call it syah zirah or kaala zirah, both meaning "black cumin". It's also known as zirah kuhi, which means "mountain" or "wild cumin". In Persian, it's zireh kuhi, meaning "wild cumin". The name siyoh dona in Tajiki means "black seed". In Malayalam, it is called sahajīrakaṁ.
The Hindi name shahi zeera might come from the Persian word syahi, meaning "black". In the Hindustani language, syahi also means "inky black". It's important to know that in Bengali, kalo zeera also means black cumin. However, this name refers to Nigella, not Elwendia persica. Nigella is a very common spice in Bengali food.
How Elwendia Persica is Used
The Elwendia persica plant grows long, thin, ribbed fruits. These fruits are picked after the plant becomes very dry. It's hard to get a lot of spice from one plant. You can only get about 5 to 8 grams from each plant. This is why the spice can be quite expensive. For example, in 1987, 10 grams cost about $2.
The seeds are most valued as a garnish. They are often added to special, high-value Indian dishes. It is best not to grind these seeds. Grinding them can make their flavor weaker.
