Elwendia persica

Elwendia persica
A field of cultivated plants of Elwendia persica
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Elwendia
Species:
E. persica
Binomial name
Elwendia persica
(Boiss.) Pimenov & Kljuykov
Synonyms
  • Bunium persicum (Boiss.) B.Fedtsch.
  • Carum heterophyllum Regel & Schmalh.
  • Carum persicum Boiss.
  • Pimpinella cyminosma (Basiner) Koso-Pol.
  • Sium cyminosma Basiner

Elwendia persica is a plant species in the family Apiaceae.[1][2] It is related to cumin (Cuminum cyminum) and sometimes called black cumin,[citation needed] blackseed,[citation needed] or black caraway,[3] and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin, black caraway, or black seed[4][5]), by which it is often substituted in cooking.

Dried E. persica fruits are used as a culinary spice in northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan, and Iran. It is practically unknown outside these areas.[citation needed]

  1. ^ "Elwendia persica (Boiss.) Pimenov & Kljuykov". Plants of the World Online. The Trustees of the Royal Botanic Gardens, Kew. n.d. Retrieved September 20, 2020.
  2. ^ "Elwendia persica (Boiss.) Pimenov & Kljuykov". Global Diversity Information Facility. GBIF Secretariat. n.d. Retrieved September 20, 2020.
  3. ^ "Bunium persicum". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2022-11-28.
  4. ^ "Nigella sativa". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 2022-11-28.
  5. ^ "Black seed". WebMD. Retrieved 28 November 2022.