See How Black Cumin is Harvested #shorts

See How Black Cumin is Harvested:

Hi Friends,
Nigella sativa (black caraway, also known as habbatul sawdah (black seed) or habbatul barakaah (blessed seed) in the Arabic language, black cumin, nigella, kalonji, mangrail, charnushka is an annual flowering plant in the family Ranunculaceae, native to western Asia (Arabia, the Levant, Cyprus, Turkey, Iran and Iraq), and eastern Europe (Bulgaria and Romania), but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. It is used as a spice in many cuisines, especially in the Arab and Muslim World.
The dry-roasted seeds flavour curries, vegetables, and pulses. They can be used as a seasoning in recipes with pod fruit, vegetables, salads, and poultry. In some cultures, the black seeds are used to flavour bread products. They are used as a part of the spice mixture panch phoron (meaning a mixture of five spices) in many recipes in Bengali cuisine and most recognizably in some variations of naan, such as nân-e barbari. Nigella is also used in tresse cheese, a braided string cheese called majdouleh or majdouli in the Middle East.
Here in this short video we tried to show how black cumin is harvested by sickle. Please watch and enjoy.

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