Black cumin

Black cumin, also known as nigella or black caraway seeds in some regions of Latin America, is a small, aromatic black seed from the Nigella sativa plant. Native to the Mediterranean region and Western Asia, this ingredient has been used for centuries in both cooking and traditional medicine.

Black cumin has a slightly bitter, pungent, and earthy flavor, with notes similar to oregano or cloves, making it an ideal element to add depth and character to a wide variety of dishes, from stews and breads to marinades and pickles.

Among its properties, its content of antioxidant and anti-inflammatory compounds stands out, in addition to being a source of vitamins and minerals such as iron, calcium, and zinc. In cooking, besides its aromatic value, it is attributed digestive benefits.

In Latin American cuisine, black cumin may also be referred to as ajenuz, although this may vary by country. It is important not to confuse it with common cumin (Cuminum cyminum), which is light brown in color and has a different flavor.