Cumin or Jeera is a very important ingredient in Indian cooking. There are various other spices which are named as variants of jeera like shahi jeera, kala jeera etc, and i realised there is a lot of confusion around them. The objective of this post is to document the many similar spices, so that the confusions are cleared.
Indian names - Jeera, Safed Jeera, Zeera, Jeerakam, Jeerige
Caraway
This gets mistaken for Shaha Jeera/Black Cumin very commonly by Indian chefs.
There are many similar plants in the iron-weed family, with similar properties. It is a bitter medicine and a very potent antiseptic. I wonder how many people mistook this either for nigella or for caraway by the name, and ended up spoiling their food preparations.
Fennel
More expensive than fennel. Used as a spice, and rarely as a mouth freshener. The saunf served in restaurants as mouth fresheners is fennel, and generally not aniseed.
Dill
References -
https://en.wikipedia.org
http://nishamadhulika.com
http://www.indianspices.com/
http://www.ruchikrandhap.com
Cumin
Botanical name - Cuminum cyminum
A very primary spice used in tempering Indian dishes. When soaked in water, makes a cooling drink. Combined with other spices to make "Jal Jeera".
Black Cumin/ Black Caraway
Indian names - Syah Jeera/Shahi Jeera/ Shaha Jeera, Kashmiri Jira, Vilayeti Jeera, Kala Jeera
Botanical name - Bunium Persicum
Though called Shahi Jeera today, it was known as Syah (Syahi is ink) Jeera in the older days. I had seen this reference in an old Hindi cookbook. How words get twisted with time, isn't it?
Has an anise note to it. Much costlier than jeera. Thinner and fragrant seeds. Used in aristocratic dishes. This is also called Kala Jeera.
Has an anise note to it. Much costlier than jeera. Thinner and fragrant seeds. Used in aristocratic dishes. This is also called Kala Jeera.
Caraway
Indian names - Sajeera, Shima Jirakam, Sajirakam
Botanical name - Carum carvi
This gets mistaken for Shaha Jeera/Black Cumin very commonly by Indian chefs.
Nigella
Indian names- Kalonji, Mangralia, Mogrell, Kalo Jeera, Karun Jeerakam
Botanical name - Nigella sativa
Used commonly in Bengali cooking and called Kalo Jeera in those parts. This has confused a lot of people. There is another variant which is also called Kali Jeeri, which is too bitter to be used in cooking.
Some people also confuse these with onion seeds. The rule is - onion seeds are round and flat, while nigella seeds are oval and pointed.
Indian names - Kali Jeeri, Bakchi, Vakuchi, Katuchirakam, Katu Jiragay
Botanical name - Vernonia anthelmintica
Iron-weed
Indian names - Kali Jeeri, Bakchi, Vakuchi, Katuchirakam, Katu Jiragay
Botanical name - Vernonia anthelmintica
There are many similar plants in the iron-weed family, with similar properties. It is a bitter medicine and a very potent antiseptic. I wonder how many people mistook this either for nigella or for caraway by the name, and ended up spoiling their food preparations.
Carom/Bishop's weed
Indian names - Yavani, Ajwain, Owa, Omam, Ayamodakam
Botanical name - Trachyspermum ammi
This has an oregano note to it. People generally mistake this for Cuban Oregano (Sambarpalli) in India.
Men should not consume this too much as it causes a drop in sperm count.
Ajamoda/Wild Celery
This forms part of the Panch Phoron, used in cuisines from eastern part of India like Bengal, Bihar, Assam etc.
Men should not consume this too much as it causes a drop in sperm count.
Ajamoda/Wild Celery
Indian names - Ajamoda, Ajmud, Radhuni, Omam
Botanical name - Trachyspermum roxburghianum
The name Ajamoda is composed of 'Aja' which is the Sanskrit word for goat, probably due to its pungent smell.
This spice has been a part of Indian cuisine from a long time, though these days not many communities make use of it in cooking. The name makes one think it is same as Ajwain, but that is not correct.
Interestingly, this has aphrodisiac properties, unlike Ajwain.
The name Ajamoda is composed of 'Aja' which is the Sanskrit word for goat, probably due to its pungent smell.
This spice has been a part of Indian cuisine from a long time, though these days not many communities make use of it in cooking. The name makes one think it is same as Ajwain, but that is not correct.
This forms part of the Panch Phoron, used in cuisines from eastern part of India like Bengal, Bihar, Assam etc.
Fennel
Indian names - Saunf, Variali, Perum Jeerakam
Botanical name - Foeniculum vulgare
This has a sweet note to it as it is from the carrot family. Used as a mouth freshener. The oil of this plant, along with dill oil, is a major component of "Gripe Water" given to babies.
Aniseed/Anise
Indian names - Patli Saunf, Vilayeti Saunf, Sop, Shombu
Botanical name - Pimpinella anisum
More expensive than fennel. Used as a spice, and rarely as a mouth freshener. The saunf served in restaurants as mouth fresheners is fennel, and generally not aniseed.
Dill
Indian names - Sowa, Sabasige, Sathakupi Sompa, Shepu
Botanical name - Anethum graveolens
The greens of this plant get mistaken for fennel, as the leaf structure is similar. It is used extensively in European cooking and goes well with fish. In India, a lot of people are not big fans of this vegetable. The seeds closely resemble split coriander seeds.
References -
https://en.wikipedia.org
http://nishamadhulika.com
http://www.indianspices.com/
http://www.ruchikrandhap.com
http://www.savoryspiceshop.com/
https://easyayurveda.com
https://easyayurveda.com
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