How Does This Ayurvedic Food Improve Wellness?
CONSTITUTIONAL & METABOLIC INSIGHTS
Recipes with Nigella (black cumin): Sour Tamarind Chutney
According to the famous arabic physician Avicenna in "The Canon of Medicine", black cumin stimulates the body's energy and helps recovery from fatigue and dispiritedness. In Ayurvedic terms black cumin helps build
agni. It also used in Ayurved to treat eczema, and boils. It is a hypotensive and reduces blood sugar levels.
Used extensively in unani medicine for asthma, bronchitis, coughs, rheumatism and other inflammatory disesases. It reduces histamine induced spasms. It is an immunomodulator useful in allergies. Black cumin's anti-tumor effects are beneficial for abcesses and tumors of the eyes, abdomen, and liver. Black cumin is useful in pancreatic cancers because it enhances the process of programmed cell death (apoptosis). Black cumin is also used to fight parasitic infection.
A stronger diuretic than cumin. It reduces the size of kidney stones. The kidneys, sweat glands and breast tissue are related. Thus black cumin also increases milk production in lactating mothers.
Black cumin strengthens hair and fingernails. It is a useful analagesic for headaches and toothaches.
About Nigella (black cumin)
Found in Tutankhamun's tomb, black cumin is a famous as an Old World spice and medicine. The 'Tibb-e-Nabavi" or "Medicine of the Prophet (Muhammed)", reports the only disease it cannot cure is death. It's many uses have earned it the nickname "seed of blessing." Use of black cumin (latin name nigella sativa) also appears in the bible (Isaiah 28: 25, 27). It has a pungent, bitter and smokey taste. The seed has an unusual black color. Nearly all names of nigella in various cultures contain some form of the word black. In India, black cumin is called 'Kala Jeera.'
Cooking Nigella (black cumin)
Used extensively in the Old World to flavor food. Used in Turkish bread, to flavor Indian naan bread, and paired with wheat in the bible. Like most spices, roast dry or fry in ghee to release the flavor. Nigella is also commonly sauteed in mustard oil. It is commonly prepared with pumpkin and eggplant in Bengal. Used in yellow split pea daals. It is a common spice in Bengaland an ingredient of 'panch-puran', a blend of five spices in the Indian subcontinent.
Buying & Preparation
One of the few members of the buttercup family used in cooking, it grows in the oases of Egypt. Nigella sativa is often confused with black sesame seed or another spice called black cumin (bunium persicum). Used both as an herb and pressed into oil.