Black Cumin
Black cumin, Schwarzkümmel, Nigelle, Comino negro, Nigella sativa, Krishna-jeeraka / Kalonji (कृष्णजिरक / कलोंजी)
Black cumin (Nigella sativa) has been used for centuries in Ayurveda, Unani, and Middle Eastern traditions. The small black seeds carry a pungent, slightly bitter, and warming taste. They are known to kindle Agni (digestive fire), support respiratory function, and balance Kapha-related sluggishness. In Ayurveda, they are considered a powerful spice with medicinal qualities, particularly beneficial in maintaining healthy metabolism and immunity.
In excess, black cumin can aggravate Vata due to its dryness and pungency, but in small amounts it may support digestion.
Its heating potency can slightly increase Pitta, especially when overused, but supports Agni when balanced.
Strongly reduces Kapha, clears congestion, and supports respiratory and digestive health.
Rasa
pungent (katu), bitter (tikta)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta, Mamsa, Meda
Used as a spice for breads, curries, pickles, and vegetable dishes. Seeds are often dry-roasted or lightly fried in ghee to release aroma.
The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.
