nigella

Nigella is a genus of flowering plants in the family Ranunculaceae. The most widely cultivated and economically important species is Nigella sativa, commonly known as black seed, black cumin, or kalonji. It is native to south and southwest Asia and the eastern Mediterranean regions and is grown worldwide for spice and traditional medicine uses.

Nigella sativa is an annual herb that grows to about 20–30 centimeters tall. It has finely divided leaves and delicate, usually pale blue or white flowers with five petals. The fruit is a small, ribbed capsule that splits irregularly, releasing numerous glossy black seeds that are angular and slightly flattened in shape.

Seeds and oil from Nigella sativa are used for culinary purposes. The seeds impart a warm, peppery, cumin-like flavor with a hint of onion; they are used whole or ground in breads, curries, pickles, and spice blends in Middle Eastern, Indian, and North African cuisines. The oil is used in cooking as well as in traditional cosmetic and medicinal preparations.

Chemically, nigella seeds contain thymoquinone as a major constituent, along with other terpenes and polyphenols. Some laboratory and animal studies have suggested anti-inflammatory, antioxidant, and antimicrobial effects, but robust evidence from human clinical trials is limited, and health claims should be interpreted cautiously.

Other species in the genus include Nigella damascena, an ornamental plant commonly called love-in-a-mist, which is grown for decorative flowers rather than culinary use.