Bunium persicum

Taxobox
name = "Bunium persicum"


image_width = 250px
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Apiales
familia = Apiaceae
genus = "Bunium"
species = "B. persicum"
binomial = "Bunium persicum"
binomial_authority = (Boiss.) B. Fedtsch. [cite web
url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?406659
title=Bunium persicum information from NPGS/GRIN
publisher=www.ars-grin.gov
accessdate=2008-03-13
last=
first=]

"Bunium persicum" or black cumin is a plant in the family Apiaceae. Dried "B. persicum" fruits are used as a culinary spice in Northern India, Afghanistan, Tajikistan and Iran. Local names for that spice are Kala Jeera ("kala jeera", meaning "black cumin") or "shahi jeera" (meaning "imperial cumin") in Hindi, as زيره كوهی ("zireh kuhi", meaning "wild cumin") in Persian and as сиёх дона ("siyoh dona" meaning "black seed") in Tajiki. It is practically unknown outside these areas, and is not to be confused with the unrelated "Nigella sativa" which is also often called black cumin.

In Bengali, "kalo jeera" also means black cumin, but refers to Nigella, not "Bunium persicum". Nigella is widely used as a spice in Bengali food, while "B. persicum" is rare.

The plant grows wild in a wide range from southeastern Europe east to southern Asia. It reaches about convert|60|cm|in tall and convert|25|cm|in wide, bearing frilly leaves and hermaphroditic flowers, pollinated by insects and self-fertile.

The small, rounded taproot is edible raw or cooked, and said to taste like sweet chestnuts. The leaf can be used as a herb or garnish similar to parsley.

Authorities differ on whether this is the same plant as "Bunium bulbocastanum", with similar characteristics and uses.

References

External links

* [http://www.uni-graz.at/~katzer/engl/Buni_per.html Bunium persicum]