Kalonji کلونجی

Description

Kalonji at sknatural is Nigella sativa Linn. It belongs to family “Ranunculaceae”. It is warm and dry in third order/warm and dry in second order . Generally, people use its seeds. It reaches a height of 20–30 cm (7.9–11.8 in) and features finely divided, linear (but not thread-like) leaves. Delicate flowers typically appear in pale blue and white hues, boasting five to ten petals. The fruit, a large inflated capsule, consists of three to seven united follicles, each packed with numerous seeds that are utilized as a spice.

Other names:

Arabic Name(s): Habat al-Baraka, Habat as-Sauda

Urdu Name(s): Kalonji, Siyah Dana, Shoneez

English Name(s): Nigella seeds, Black Cumin, Black Seeds

Recommended doasage:

1-3 g.

Medicinal uses:

Kalonji extensively uses both as a spice and in medicinal preparations alongside other aromatics. People recognize it as a valuable remedy for hepatic and digestive disorders, and attribute it to conditions attributed to cold humors. Externally, when seeds crush and mix with vinegar, they provide relief for various skin conditions, including pityriasis, leucoderma, ringworm, eczema, alopecia, freckles, and pimples. Administer powdered seeds in a suitable vehicle help alleviate asthma, chronic headaches, migraines, and chest congestion.

Administer seeds powder or decoction in recommended doses of 10-20 gm for inducing menses. Combine it with aromatics and Plumbago zeylanica Linn. root, recommended for dyspepsia. It also uses as a carminative for seasoning food and, when mixed with sesame oil, applied on skin eruptions and linen to repel insects.

Research suggests that it can prevent bronchospasm, and its flowering tops, leaves, and seeds possess hypotensive and antibacterial properties. Moreover, believe seeds to be effective against obesity. Experimentally, the use of its oil increases bile flow, and externally, it benefits in treating paralysis, hemiplegia, back pain, and rheumatism.

Dry-roasted seeds enhance the flavor of curries, vegetables, and pulses, and can also serve as a seasoning in recipes featuring pod fruit, vegetables, salads, and poultry. In certain culinary traditions, people use black seeds to add flavor to bread products. Additionally, they are a key component of the spice blend known as panch phoron (meaning a mixture of five spices), commonly used in many dishes in Bengali cuisine. They are also present in some variations of naan.