Elwendia persica
| Elwendia persica | |
|---|---|
| A field of cultivated plants of Elwendia persica | |
| Scientific 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 | |
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Elwendia persica is a plant species in the family Apiaceae. It is related to cumin (Cuminum cyminum) and sometimes called black cumin, blackseed, or black caraway, and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin, black caraway, or black seed), 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.
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