Black Cumin - Kala Jeera (Bunium persicum) Himali Jira Kala Jeeral Non-GMO Organic Spice
Height 8 to 24 in
Black Cumin or Kala Jeera, is an ancient spice of India - also known as Kalonji, Himali Jira or Kala jeeral. Kala Jeera Black Cumin is still a much used spice in Indian cooking.
Kala Jeera is a smaller, thinner and darker seed than the traditional cumin seeds. The seeds from these plant are called Nigella Sativa, which were traditionally used for treatment of several diseases. Kala Jeera tastes sweeter than cumin and has a lemony, caraway-like accent. Flavour becomes nuttier with a richer and mellower flavour when toasted in oil or dry roasted.
Black Cumin plants are hardy annuals with branched stems that bear deeply divided fine leaves, and the plant has a developed taproot. The pale blue or white flowers have five petals, numerous stamens, and five or six elongated fused carpels.
- Full Sun
- Rich well draining soil
- Start seeds indoors 3 to 4 weeks before last frost. Sow 1/8 in deep and keep soil warm and moist until germination. Transplant into 1 in cells or 2 in pots at 1 to 2 leaf stage and transplant outdoors after all risk of frost has passed.
- OR direct sow outdoors in warmer climates after all risk of frost has passed. Starting indoors is recommended.
- Germinates 7 to 14 days
- Spacing: 6 to 9 in apart.
- Maturity 30 to 60 days
- Seed Count: 10