Witnessed by: Ayurveda · Unani
Black cumin (Bunium persicum), of the Apiaceae family. Slender tuberous-rooted perennial umbellifer of the high hills; native range: the high dry uplands of Iran, Afghanistan, Kashmir and Central Asia. Globally recognized as krishna jiraka in Sanskrit, kala zeera / shahi jeera in Hindi, zeera siyah / kamun aswad in Arabic, and black caraway, Kashmiri cumin in English. The part used is fruit (seed). Slim, dark, curved seeds, more slender than common cumin, with a warm, sweet-earthy, penetrating aroma and a pungent taste.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
BLACK CUMIN
IDENTITY
Name
- Common
- Black cumin
- Scientific name
- Bunium persicum (Boiss.) B.Fedtsch.
- Family
- Apiaceae
Form
- Part used
- fruit (seed)
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- pungent (katu) · bitter (tikta)
- Unani
- pungent · aromatic
Temperature
- Ayurveda
- heating (ushna)
- Unani
- hot & dry (3rd degree)
Affinity
where in the body it travels
Organs / channels
- Unani
- stomach · liver · intestines
PRACTICE
Virtue
Actions
- Ayurveda
- dipana-pachana (digestive and carminative), grahi (astringent to the bowel), stanyajanana (galactagogue), vatakaphahara
- Unani
- hazim (digestive), kaasir-e-riyah (carminative), mudir-e-baul (diuretic), qabiz (astringent)
Cautions
- Contraindications
- high pitta, acidity and heat states, and heavy medicinal dosing in pregnancy
- Toxicity
- none of note as a culinary spice; excess may aggravate heat
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