[Sca-cooks] Nigella, was Looking for an sources of:

[lilinah at earthlink.net]

Some additional information on nigella (Nigella sativa):

Nigella was used by the Romans, according to one web site - and we
all know how trustworthy the web is in general :-0 Can anyone verify
or expand on this?

It is currently used in Iran, Lebanon, and Turkey, as well as
Armenia, North India, and Pakistan.

Nigella is known as kalonji in Indian markets and sometimes "black
onion seeds", although it isn't an onion. Nigella is in the
Ranunculaceae (buttercup) family.

I've found some inaccurate attributions. Nigella is NOT black cumin
and it is NOT black caraway.

Black cumin is also known as kala jira, kala jeera, and kala zeera.
Botanically it is Bunium persicum. It is related to the "light" cumin
we commonly use. The seed called black caraway is usually just black
cumin.

Both cumin and black cumin and caraway are in Apiaceae (parsley
family). Nigella is not an Apiaceae and is therefore not related to
any cumin or caraway.

Another confusing seed is known in North India as ajwan, ajowan,
ajwain. Botanically it can be called Carum ajowan, Trachyspermum
ammi, Ptychotis ajowan, or Trachyspermum copticum, according to
Gernot Katzer's Spice Pages - and i trust him. He has done amazing
research. I've corresponded with him and he really wants good
information. Ajwan, too, is in the Parsley family (Apiaceae), along
with cumin, black, cumin, and caraway.

Anyway, ajwan is colored and shaped like cumin, but a bit shorter and
rounder. It is sometimes called lovage seed, but Gernot Katzer thinks
this is a misnomer. Lovage is also in the Apiaceae family but it is
botanically Levisticum officinale.

Other Apiaceae are anise, asafoetida, celery, chervil, coriander,
dill,  fennel - along with cumin, caraway, lovage, and ajwan... and
the long lost silphium.

For good information on nigella, see:
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Buni_per.html

This site is an excellent source of information on a huge range of
herbs and spices. He gives botanical names, pharmaceutical names,
names in a really wide range of languages, and historical, sensory,
and culinary information.
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?spice_welcome.html

The site is written in frames (and well written) but Gernot gives you
the option of not using frames, if you prefer.

Anahita