nigella seeds (कलौंजी)
About nigella seeds (कलौंजी)
Nigella seeds, known as 'kalonji' or 'mangsira' in Nepali, are a familiar spice in Nepali households. They are primarily used to add flavor and aroma to various dishes, especially lentil curries (daal), vegetable preparations, and pickles (achar). These tiny black seeds are not just a culinary delight but also hold significance in traditional Nepali medicine, where they are believed to have therapeutic properties. They can often be found in Nepali grocery stores, both in their whole seed form and sometimes as a ground spice. Their slightly bitter and pungent taste adds a unique dimension to the local cuisine.
Nutritional info
These are the major micro nutrients found in nigella seeds
Seasonality
Nigella seeds are derived from the Nigella sativa plant, which is typically cultivated as an annual crop. In Nepal, the seeds are generally harvested in the late summer or early autumn, usually between August and October. Therefore, although they are available year-round commercially in dried form, their fresh harvest season is specific to this time frame. The exact harvesting time can vary slightly depending on the local climate and altitude within Nepal. While fresh seeds aren't typically available in the markets, the dried seeds are available throughout the year.
History
The use of Nigella seeds in Nepal has deep historical roots, with evidence suggesting they've been a part of Nepali culinary and medicinal practices for centuries. Given Nepal's proximity to India and the broader South Asian region, the spice likely arrived through trade routes and cultural exchange. Traditional Ayurvedic practices, which are highly influential in Nepal, have long recognized the medicinal value of nigella seeds. While specific records detailing its introduction and adoption in Nepal might be scarce, the consistent presence in traditional recipes and remedies points to a long and steady integration into the local culinary and health landscape. Older generations are more likely to have used the seeds in home remedies, highlighting their historical significance beyond just a culinary spice.