In Kinnaur, there's a humble herb that holds a special place in every kitchen – Kala Zeera, scientifically known as Bunium persicum. This little wonder grows in parts of Central Asia, Iran, Pakistan, Afghanistan, and India, thriving at medium to high altitudes.
What is Kala Zeera?
Often mistaken as a seed, Kala Zeera is actually the fruit of the Bunium persicum plant. This misconception aside, it's a vital ingredient found in countless recipes and herbal remedies.
Growing and Harvesting of Kala Zeera in Kinnaur
While Kala Zeera flourishes in its natural habitat, it has also been cultivated in Kinnaur for generations. Patience is key when cultivating Kala Zeera. It takes a good four years for the plant to bear fruit when grown from seeds. Once mature, the plant can grow and be maintained by its tubers.
Seed germination requires chilling conditions therefore, sowing seeds in Kinnaur typically happens in October-November, with germination occurring after the snow melts in March. Interestingly, during the initial 3-4 years, the plant focuses on growing its vegetative parts without producing any flowers or fruits.
Come April-May, the plant bursts into a beautiful bloom. While the flowers are hermaphrodites, they exhibit protandry, meaning male parts mature before female parts, encouraging cross-pollination. Besides seeds, the plant can also be propagated using tubers, which are best sown in November.
Culinary and Medicinal Uses of Kala Zeera
Both the leaves and fruits of Kala Zeera find their way into various culinary delights. They serve as veritable treasures in the kitchen, adding depth and aroma to various dishes. From parathas to lentils, and vegetables to Parantha(stuffed bread), Kala Zeera lends its distinctive essence, transforming ordinary meals into extraordinary culinary experiences.
A regional speciality of Kinnaur involves grinding apricot kernel seeds and mixing them with salt and black cumin. The simple three-ingredient recipe has a truly delightful taste combination. This Dugti is commonly enjoyed with potatoes or buckwheat crepes known as 'Hod'.
But its usefulness doesn't end there. The fruit decoction is a go-to remedy for promoting breast milk production, easing common cold symptoms, and addressing digestive and urinary disorders like diarrhoea, indigestion and flatulent colic. Roasted Kala Zeera, often blended with morels (Gucchi), is a popular concoction to alleviate stomach pain. It's also consumed with honey or warm water as a remedy for stomach pain. Its essential oil is rich in oxygenated monoterpenes, boasting antimicrobial and antioxidant properties.
Kala Zeera and farmers of Kinnaur
The government of India has granted a Geographical Indication (GI) tag to Kala Zeera from Kinnaur, recognizing its significance. For the farmers of Kinnaur, particularly the women, Kala Zeera contributes to their income. Ensuring fair pricing for farmers remains a significant challenge, primarily due to the absence of community collectives that strengthen farmers' bargaining positions and create organized distribution channels and processes. However, there are some efforts in this direction. For instance, see here.
From seasoning our dishes to healing common ailments, Kala Zeera stands as a testament to nature's bountiful offerings. The unassuming plant remains connected to the region's heritage and holds the potential to offer even greater benefits to the community under collective efforts and interventions.
Research and Inputs by Preeti Saryan, Pramiti Negi, Kamaljeet Tharangzak, and others.
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