Natural Himachali Kala Zeera (Black Cumin) - Kinnaur

Himachali Kala Zeera received Geographical Indication Tag of India and are known as “The Jewel of India”. They are also known as “Black Cumin Seeds” and they have different names in different languages. They originated in the area between Central Asia and Northern India. They are wild plants and grow in the forests, grassy slopes of dry temperate and high mountainous regions of North Western Himalayas like Kinnaur, Lahaul, Spiti, Pangi and Bharmaur. They are small, grassy and perennial plants which produce white and pink compound umbel of flowers on the terminal and lateral stems during the third year of its life. They are collected by farmers in the form of matured seeds. The major difference between Himachali Kala Zeera and other spices is the presence of volatiles oils - monoterpene aldehydes; the main components are cuminaldehyde, p‐mentha‐1,3‐dien‐7‐al and p‐mentha‐1,4‐dien‐7‐al; terpene hydrocarbons are ‐terpinene, p‐cymene, ‐pinene.

Himachali Kala Zeera is superior to all the other spices and zeera’s because of its aroma, chemical composition and taste. They have anti-inflammatory, analgesic, antispasmodic, carminative and lactation stimulant properties. Their demand is much higher than the actual production. They are high value crops and known for their medicinal and herbal values. They are scientifically known as “Bunim Persicum” and have many health benefits like:

• Helps is digestive disorders

• Helps in urinary tract disorders

• Beneficial for the treatment of piles/hemorrhoids

• Useful in renal colic

• Helps in common cold and fevers

• Helps in increasing the secretion of breast milk, if taken during pregnancy

• Helps to cure amnesia, boils and scorpion sting

• Cures respiratory problems

• Helps in treating diabetes and prevents heart and brain diseases

• Promotes weight loss

• Increases memory and concentration

• Best blood cleaner

• Boosts immune system

• Helps in treatment of hepatitis

Himachali Kala Zeera are used in mixed spices, flavoring of curries, soups, sausages, bread and cake, pickles and chutneys. They are also used in Indian medicines as a carminative and making perfumes. They are darker and are usually used in small amounts because of their exotic taste.