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{{Taxobox
| color = lightgreen
| name = ''Bunium persicum''
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = ''[[Bunium]]''
| species = '''''B. persicum'''''
| binomial = ''Bunium persicum''
| binomial_authority = (Boiss.) B. Fedtsch.
}}
'''''Bunium persicum''''' or '''black cumin''' is a plant in the family [[Apiaceae]]. Dried ''B. persicum'' [[fruit]]s are used as a culinary [[spice]] in Northern [[India]], [[Tajikistan]] and [[Iran]]. Local names for that spice are काला जीरा (''kala jeera'', meaning "black cumin") or ''shahi jeera'' (meaning "imperial cumin") in [[Hindi language|Hindi]] and as زيره كوهی (zireh kuhi, meaning "wild cumin") in [[Persian language|Persian]]. It is practically unknown outside these areas, and is not to be confused with the unrelated ''[[Nigella sativa]]'' which is also often called black cumin.
In [[Bengali language|Bengali]], ''kalo jeera'' also means black cumin, but refers to Nigella, not ''Bunium persicum''. [[Nigella]] is widely used as a spice in [[Bengali]] food, while ''B. persicum'' is rare.
The plant grows wild in a wide range from southeastern [[Europe]] east to southern [[Asia]]. It reaches about 60 cm tall and 25 cm wide, bearing frilly leaves and hermaphroditic flowers, pollinated by insects and self-fertile.
The small, rounded [[taproot]] is edible raw or cooked, and said to taste like sweet [[chestnut]]s. The leaf can be used as a [[herb]] or [[garnish]] similar to [[parsley]].
Authorities differ on whether this is the same plant as ''Bunium bulbocastanum'', with similar characteristics and uses.
== External links ==
*[http://www.uni-graz.at/~katzer/engl/Buni_per.html Bunium persicum]
[[Category:Apiaceae]]
[[Category:Spices]]
[[Category:Root vegetables]]
[[Category:Underutilized crops]]
| color = lightgreen
| name = ''Bunium persicum''
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = ''[[Bunium]]''
| species = '''''B. persicum'''''
| binomial = ''Bunium persicum''
| binomial_authority = (Boiss.) B. Fedtsch.
}}
'''''Bunium persicum''''' or '''black cumin''' is a plant in the family [[Apiaceae]]. Dried ''B. persicum'' [[fruit]]s are used as a culinary [[spice]] in Northern [[India]], [[Tajikistan]] and [[Iran]]. Local names for that spice are काला जीरा (''kala jeera'', meaning "black cumin") or ''shahi jeera'' (meaning "imperial cumin") in [[Hindi language|Hindi]] and as زيره كوهی (zireh kuhi, meaning "wild cumin") in [[Persian language|Persian]]. It is practically unknown outside these areas, and is not to be confused with the unrelated ''[[Nigella sativa]]'' which is also often called black cumin.
In [[Bengali language|Bengali]], ''kalo jeera'' also means black cumin, but refers to Nigella, not ''Bunium persicum''. [[Nigella]] is widely used as a spice in [[Bengali]] food, while ''B. persicum'' is rare.
The plant grows wild in a wide range from southeastern [[Europe]] east to southern [[Asia]]. It reaches about 60 cm tall and 25 cm wide, bearing frilly leaves and hermaphroditic flowers, pollinated by insects and self-fertile.
The small, rounded [[taproot]] is edible raw or cooked, and said to taste like sweet [[chestnut]]s. The leaf can be used as a [[herb]] or [[garnish]] similar to [[parsley]].
Authorities differ on whether this is the same plant as ''Bunium bulbocastanum'', with similar characteristics and uses.
== External links ==
*[http://www.uni-graz.at/~katzer/engl/Buni_per.html Bunium persicum]
[[Category:Apiaceae]]
[[Category:Spices]]
[[Category:Root vegetables]]
[[Category:Underutilized crops]]
