Melanthi
Melanthi (scientific name: Nigella sativa) is an annual flowering plant whose black seeds are highly valued both in cooking and in traditional medicine. In Greece, and especially in regions with a long-standing agricultural tradition such as Samos, it is known by multiple names, such as “mavrokouki” or black cumin, and is often confused with black sesame (Sesamum indicum). Its seeds have a distinctive strong, peppery and slightly bitter taste, which makes them an ideal seasoning for baked goods and pies. The cultivation of Melanthi on Samos is part of the island’s rich flora and agri-food tradition, producing a product of high nutritional and aromatic value.
The product concerns the seeds of the plant Melanthion to hemeron or Nigella the edible (Nigella sativa).
Synonyms/Name Variants:
- Mavrokouki (the predominant name in Greece).
- Black cumin (although botanically it does not belong to the genus of cumin, Cuminum).
- Mavrosousamo (this is a misnomer, as black sesame comes from the plant Sesamum indicum).
Its cultivation is part of the rich tradition of herbs and spices that thrive in the Greek islands. The seeds are small, angular, rough to the touch and dark gray to black in color. The uniqueness of the Samos product, as with any local cultivation, lies in the adaptation of the variety to local soil and climate conditions, which enhance its content of essential oils and bioactive compounds, chiefly thymoquinone, which is responsible for its medicinal properties.
The Mediterranean climate of Samos, with its hot, dry summer months and mild, rainy winters, combined with limestone soils with good drainage, is ideal for the development of Nigella sativa. Although Melanthi is native to Southern Europe and Western Asia, its cultivation on Samos benefits from the island’s biodiversity, which helps shape the seeds’ distinctive aromatic profile.
The cultivation of Melanthium in Samos often follows traditional or organic practices, as it is a plant that requires minimal cultivation.
Sowing usually takes place in the autumn or early spring, since Nigella sativa is an annual plant. Well-drained soil and full sun exposure are required. The crop is not particularly demanding in water, being adapted to the dry conditions of the island. The use of traditional techniques includes the avoidance of chemical fertilizers and pesticides, allowing the plant to develop a high concentration of its characteristic essential oils.
Harvesting takes place in the summer, as soon as the fruit, which is a swollen capsule (follicle), ripens and begins to dry out. The plant is cut and then naturally dried in the sun, a critical process that ensures the proper preservation of its aromatic and medicinal components. After drying, shaking or threshing follows to release the small, black seeds.
By-products: The most important by-product of Melanthium is black cumin oil (Nigella Sativa Oil), which is produced by cold pressing the seeds. This oil is particularly rich in fatty acids and thymoquinone, and is widely used for its medicinal and cosmetic properties.
The cultivation of Melanthion in Samos contributes to the preservation of agricultural biodiversity and the diversity of the island’s crops, beyond the dominant vine cultivation. It offers an alternative source of income for local producers, especially for small, family-run farms that follow organic or traditional methods. Furthermore, its use in local gastronomy and its connection with traditional medicine strengthens the cultural and gastronomic identity of Samos, adding value to local products.
Melanthi is one of the oldest herbs that were used in the Mediterranean and Middle Eastern regions. Its use in Greece dates back to antiquity. The Greek physician Dioscorides refers to the plant as “Melanthion” and used it to treat headaches, nasal congestion and toothache. Hippocrates considered it valuable for digestive and liver disorders. Its use in Samos, as a spice and a medicinal herb, reflects this long Greek tradition. Its presence in traditional Samian baked goods indicates the transmission and preservation of gastronomic practices from generation to generation.
In Greek (and broader Eastern) tradition, black cumin held particular significance. It was often used as a seasoning for “white” bread or for festive pies and tsourekia, such as the Constantinopolitan vasilopita. Its intense aroma was believed to ward off evil spirits or to enhance fertility. Although there are no specifically recorded customs exclusively for Samos, its use in local baked goods (rings, breads) is its most characteristic tradition on the island, underscoring its importance as a key ingredient in island cuisine.
