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Fennel Flower | | Name : | Fennel Flower | | Botanical : | Nigella sativa | | Synonyms : | Roman Coriander. Nutmeg Flower. | | Family : | Ranunculaceae | | Parts Used : | Seeds, herb. | | Description : | The plant has a rather stiff, erect, branching stem, bears deeply-cut greyish-green leaves and terminal greyishblue flowers, followed by odd, toothed seedvessels, filled with small somewhat compressed seeds, usually three-cornered, with two sides flat and one convex, black or brown externally, white and oleaginous within, of a strong, agreeable aromatic odour, like that of nutmegs, and a spicy, pungent taste. | | Constituents : | The chief constituents of the seeds are a volatile oil and a fixed oil (1.3 per cent of the former and 35 per cent of the latter), and an amorphous, glucoside Melanthin, which is decomposed by diluted hydrochloric acid into Melanthigenin and sugar. Rochebrune, Toxicol Africaine, has found a powerful paralysing alkaloid, to which he gives the name of Nigelline. Melanthin is stated to exhibit the typical physiological action of the most poisonous saponines. | | Uses : | In India, the seeds are considered as stimulant, diaphoretic and emmenagogue, and are believed to increase the secretion of milk. They are also used as a condiment and as a corrigent or adjuvant of purgative and tonic medicines.
In Eastern countries they are commonly used for seasoning curries and other dishes, and the Egyptians spread them on bread or put them on cakes like comfits, believing them to be fattening. They are also used in India for putting among linen to keep away insects- and the native doctors employ them medicinally as a carminative in indigestion and bowel complaints. |
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