Nigella Seeds Belong To The Family Of Cumin, Which Is Responsible For Its Aromat

Posted by Sachin B on May 21st, 2021

Nigella sativa is a perennial flowering vine plant from the plant family Ranunculaceae, indigenous to Eastern Europe and West Asia, but now naturalized over an even greater area, including parts of Europe, central Africa and eastern Asia. It is a member of the mint or pepper family, Lamiaceae, along with cucumber, melon and cucumber. The large fleshy leaves are dark green and about two to four inches long. The flesh on this vine tends to become less dense and leathery with time, becoming more resinous than sweet when ripe.

This vegetable is grown for its seeds, which have a mildly spicy flavor. It can be eaten raw or cooked; the seeds contain a mild but beneficial amino acid that strengthens plant's root structure and helps the plant to fight off disease. In addition, Nigella seeds contain significant amounts of Vitamin E, iron, and various B vitamins. In fact, this is the highest vitamin E content found in a vegetable.

It is common to harvest the seeds while they are still covered in sap. The mature plant will have a bitter taste, similar to a bean. Before harvesting, it is important to remove all the leaves off the stems. Only the seeds remain and should be pulverized before freezing. Store Nigella seeds - or any other seeds for that matter - in a refrigerator or dry freezer. To preserve plant seeds, store them in air-tight glass jars. They should be stored in a dark place, out of sunlight or in an area where there is little air circulation. Store in a cool, dark place where temperature and humidity are stable.

Nigella seeds are relatively expensive, so check your local co-op to find where you can buy them at a reasonable price. In addition, some companies send extra seeds free. Consider visiting your local garden center to purchase these seeds. There are many different kinds available; check out what kinds they have available in order to get the best deal.

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