What is black cumin called in urdu?

Have you ever found yourself wandering through the spice aisle, overwhelmed by the vibrant colors and exotic scents? It’s easy to get lost in a world of cumin, turmeric, saffron, and coriander. And while we might be familiar with common names for spices in English or other languages, when it comes to Urdu – one of South Asia’s most prominent languages – things can get a little confusing.

In this article, we’re going to uncover what Black Cumin is known as in Urdu. By the end of it all, you’ll finally have solved one more mystery on that never-ending quest for perfect spice blends.

A Brief Introduction

Before we dive into the nitty-gritty details about what Black Cumin goes by in Urdu let’s take a moment to understand what black cumin really is.

Black Cumin or Nigella Sativa – its scientific name – belongs to the Ranunculaceae family and grows extensively throughout India and some parts of Africa. These small seeds have been used since ancient times not only for culinary purposes but also as medicine due to their anti-inflammatory properties.

The Name Game: What Is Black Cumin Called In Urdu?

Now that we’ve acquainted ourselves with black cumin let’s focus on our primary question – what do they call black cumin in urdu? Brace yourselves because here are some interesting answers:

Kala Zeera

The first answer seems simple enough; however, looks can be deceiving! Kala Zeera directly translated means ‘black zeera.’ However,Kala Zeera bears no resemblance nor should be mistaken with another commonly used seed called Zeera (Cuminum Cyminum). The two spices although spelled similarly differ entirely regarding aroma,taste,nutrition,and medicinal value.Zeeras’ closest match from an International point of view would be Cumin.


Kalonji or Nigella seeds are the closest relatives (boldword) to black cumin.Both of them belong to the same botanical family and share many distinctive health benefits properties.However,due to their distinct taste it’s best not to substitute with one another.Typically used in North Indian dishes, they come across as bitter-ish; coupled with a warm aroma.

Let’s examine some other variations of Black Cumin’s name from different parts of India

Shaahi Jeera

Directly translates into royal cumin probably because it was used by Mughal emperors in their meals during the medieval period.

Siaah Dane / Kali Dane

Common names given in Urdu/Hindi for black seed.The word “dane” means ‘seeds’ .

As we can see, there is no straightforward answer! It all depends on which region you’re referring to – each one has its own unique name for this little seed.

The Culinary Uses Of Black Cumin

Now that we’ve uncovered the different names for this enigmatic spice let’s understand what diverse culinary uses these tiny black seeds have:

  1. As A Flavoring Agent: Utilize crushed or whole grains roasted gently over stove flipping continously ; at their fragrance release point add soup,noodles,rice,popcorns ,kebabs ,bread & pastries.You will notice an intense earthy flavour profile followed by slightly bitter undertones.
  2. Traditional Medicine: Used since ancient times specially Middle Eastern and South Asian cultures.Research shows extracts could possibly help maintain healthy insulin levels,digestion problemsand even soothe common allergies alongside respiratory infections .The antioxidant present helps support our immunity system combating free-radicals.
    3.Beauty Regime : Oil extracted from black cumin seeds called kalonjii oil has numerous benefits for skin and hair. The oleic acid in the oil acts as a natural emollient, softening the skin and promoting hair growth by nourishing follicles.

  3. Insect Repellant: Crush or burn nigella seeds.Burning releases an aroma that deters insects from entering our homes similar to citronella candles .So be it ants,mosquitoes,cockroaches rodents black cumin is easy on nature; whereas chemical products can harmful pests besides also enviormentally unwise.

Overall these small little black seeds are versatile at just how generously they can be added into recipes without overpowering – typically used sparingly.Black Cumin/Kalonji/Siaah dane/Kali Dane/ Shaahi jeera cover all corners of Indian Sub-Continent , Middle Eastern,Hellenic regions cultures.


With that, we’ve reached the end of this light-hearted yet informative (emphasized) article.In summary,variations certainly exist on what Black Cumin is known as throughout South Asian cultures.One seed countless names add richness (bold)to defining versatility.Spices appear simple enough but one single ingredient packs a tantalizing range of deeply complex characteristics well deserving adding depth to culinary studies .

Next time you reach over for your daily spices wondering about name changes with international ingredients ; remember: there’s more than meets eye (or tongue) in terms dialect,songs & culture which warrants diverse interpretations.A charming aspect indeed!

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