B"H

There is a frothy relish used in the Yemenite cuisine called "Hilbah," eaten in soups, or by itself with a sop. It is made from ground fenugreek seeds (Trigonella foenum-graecum) that had been soaked overnight, and blended into a frothy paste.

Maimonides says that fenugreek is the (Tiltan -תלתן) of our Mishnah. RASHI says that the "rubiya," tradionally eaten on Rosh Hashana, is fenugreek.

Once, when I had given the recipe to some friends on how this relish is, to this day, traditionally prepared, I received an e-mail telling me that since the "Hilbah" contained cumin, one should beware of eating it – since it is purported to be dangerous to one's health. Quickly, out to allay all fears, I wrote him back. Here is a copy of my reply:

(Quote)
Thanks for your post. It would seem that you are referring to the Gemara in Berakhoth 40a, where we learn two conflicting opinions about Qetzah (Heb. קצח ), or what is known in English as "black cumin" (Nigella sativa). Rabbi Hamma, the son of Rabbi Hanina, says: "He who is regularly accustomed to eating Qetzah shall not experience any heart ailment." Rabban Shimon, the son of Gamliel, says: "Qetzah is one-sixtieth the concoction of death, and he who sleeps to the east of his threshing floor [wherein is laid up black cumin] is responsible for his own death." The Gemara, there, rectifies the dispute by saying, "There is really no difficulty [with these two statements]. One refers to smelling its savours. The other refers to tasting it." The same episode is followed by an incident where the mother of Rabbi Yermiyah baked for him a loaf of bread, and caused the black cumin seed to cling to the bread just long enough to impart its taste (flavour). Meaning, the taste was not considered injurious to one's health, but rather its smell.

This same condiment is called in Arabic "shunz," and by others, "habasoda," and was used by some Yemenites, howbeit sparingly, as a flavouring spice in baking Sabbath bread known as "Koubana." (The Yemenites would eat Koubana instead of "Kugel" as a traditional Sabbath meal.) No one has ever suffered ill effects by eating the seed of black cumin. If you haven't seen the seed, they resemble very small, round black seeds. This is not to be confused, however, with our regular cumin (Heb. כמון), which has the taxonomic name of Cuminum cyminum. Our regular cumin is what is used in the Hilbah recipe. (END Quote)

So, if anyone will now be willing to try the famous Yemenite "Hilbah," the recipe is written below:


Ingredients:
2 tablespoons of ground fenugreek seeds
2 tablespoons of hot, green pepper sauce*
1/2 teaspoon of salt
Water
Lemon juice - half lemon (optional)

Instructions:
Put the ground fenugreek seeds and water into a bowl, covering over the ground fenugreek entirely with water up unto two fingerbreadths. Leave in this state (soaking) overnight.
The next day, pour out excessive water, and blend the soaked
fenugreek in a blender, or in a food processor that has a steel
blade, together with the hot, green pepper sauce. During this
process, gradually add 1/2 cup of fresh water.

Hilbah should be refrigerated. It can also be frozen, to be stored
for future use. Best stored in glass jar.

Recommended use: A tablespoon of Hilba in chicken or beef soups, or just eaten with a sop.

* NOTE: Hot, green pepper sauce is really a relish, known as "zhug" by the Yemenites. This is made by grinding 10 hot green peppers, mixed with 1 large stem of fresh coriander (finely chopped), 1 tablespoon of salt, 1 teaspoon of black pepper, 1 tablespoon of cumin, 1 teaspoon of ground cardamom, and 1 head of whole, peeled garlic (crushed).


Sincerely,
David

Your description and explanation was very nicely done. I would like to add one brief comment. Cumin was often placed on the bandage a mohel used for the circumcision wound. It seems to have antibiotic properties.

Although there is much evidence to support antibiotic properties to Cuminum cyminum, it seems that there is significant research to support "black cumin" (Nigella sativa), as the more potent of the two. It is possible that either one was the cumin used after circumcisions. Regardless, when used properly, they are most likely, helpful, not harmful.

In support, I'm quoting one of many published research papers to show the potential in its use.

Antimicrobial activity of Nigella sativa oil against Staphylococcus aureus obtained from clinical specimens
Salman, Mohd Tariq; Khan, Rahat Ali and Shukla, Indu (2005)

In: 38th Annual Conference of Indial Pharmacological Society, 28- 30 Dec 2005, Chennai, India.

Abstract
Objective: To study the effect of Nigella sativa essential oil on sensitive and multidrug resistant strains of S. aureus.Methods: Fifty-four strains of S. aureus were obtained from clinical specimens (pus, blood, conjunctival swab, cervical swab, urine, ear discharge, etc) from patients attending J.N. medical College Hospital, Aligarh during 2003 and 2004. Their sensitivities were tested to N. sativa oil (obtained from Mohammedia products, Hyderabad) in 1:1, 1:10 and 1:50 dilutions along with 20 other antibiotics by Disc Agar diffusion technique using impregnated filter paper discs on inoculated Muellar Hinton agar plates. Results: Out of 54 strains tested, 11 were resistant to 1-3 antibiotics, 16 to 4-6 antibiotics, 16 to 7-9 antibiotics, 3 to 10-12 antibiotics, 5 to 13-15 antibiotics and 1 to 16 antibiotics. Resistance was highest to Amikacin, followed by Tetracycline, Cotrimoxazole, Ciprofloxacin, Ampicillin, Ceftriaxone, Tobramycin, Gentamicin and Erythromycin. The oil was found to be active against 50 strains. It was active upto a dilution of = 1:50 in 22 strains, upto 1:10 in 14 and only in undiluted state in 14 strains.Conclusion: N. sativa oil is active against sensitive as well multi drug resistant strains of S. aureus and may be used therapeutically in susceptible cases.

B"H

Thanks, Baruch, for this useful information. Yes, I have always known that cumin (Heb. כמון) has been used as a styptic in circumcisions, as also a spice in foods.

Black cumin (Heb. קצח), as far as I know, has primarily been used in cookery.

By the way: According to Tosefta Ma'aser Sheni, beginning of chapter 2, fenugreek was also used by women in washing their hair. It was, most likely, applied to the hair only after being ground and soaked in water overnight, and beaten into a frothy texture.

David

David, it turns out that most of the research has found that black cumin has the more potent antibacterial properties. I don't know, however, if either of the cumins retain these properties if ingested.

Additionally, as I'm sure you may know, the medicinal properties are only one of the uses attributed to many of the spices that were and still are used throughout the mideast. Cosmetics, veternary uses, etc, abound. In fact, I understand that some universities have people dedicated to searching the various Hebrew seforim for possible medical and other uses, for them to research for modern use.

Chapter 2 of the book "The Wings of the Sun" by Rav Avraham Greenbaum is entitled Hezekiah and the Book of Remedies and seems to be about an ancient book which documented the medicinal values of very many herbs. And this book was hidden away so that Jews would be more actively aware of our dependence on only Hashem for healing.

There is a quote of Rashi on Pesachim 56A.


Which Hebrew Seforim are being researched at universities?

Sorry, but I have no specifics. Over 30 years ago, I remember hearing a news report that the gemora and commentaries were being studied as part of an ongoing search at several universities, to try and identify what plants were referred to for various uses. Several possible treatments were being researched and were said to look promising.

I, also, recall that one of today's Gedolim explained that many of the mentioned plants, mixtures, kameias, talismen, etc, were not effective for us anymore. Since we are so much more goshmius and less ruchnius than people of that time, we no longer react as then.

Sorry I'm not able to recall details. Perhaps if Dr. Shore reads this thread, he'll be able to set this all straight?