Carmantyuc or Kndzmdzuk: Does anybody know what this is???


Catherine, a new reader of The Armenian Kitchen wrote asking
for a common name  of a specialty herb
she came across. 

Here’s her request:

“While searching for Armenian Herbed Flatbread information I
found your site and also a reference to a “specialty” herb used.  Can you give me the English or Latin name of
this herb.  The special herb is called
either [sic] carmantyuc  or kndzmdzuk.”

So, I did some hunting, came up empty-handed, and suggested
to Catherine that I’d put this request on the website.

Catherine thought
that was a great idea, and added:

“I am always interested in new-to-me culinary herbs and
spices.  I live in the Phoenix, AZ area
and because of that I can grow just about any herb or spice (with rare
exceptions) here.  Regarding the herb in
question, it may be a regional variety of a common family, like oregano, thyme
or mint, so a ‘hint’ may help find it :-)”

There you have it, folks.

If anyone reading this knows an English or Latin name for carmantyuc
or kndzmdzuk, please leave a comment, or email robyn@thearmeniankitchen.com.

Once we have an answer, I’ll post it for all to see. Thanks a bunch!


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19 Comments

  1. Marash Girl January 13, 2013 at 12:40 pm

    Sounds like sev gundug (black seed).

    Reply
    1. Robyn January 14, 2013 at 3:21 pm

      I just found a recipe for Djingialov Hats in the AGBU cookbook, Flavors with History… Armenian Cuisine. Although the recipe name is spelled differently from the one mentioned in the above comment, this one lists specific herbs used in the preparation: sage, thyme, rosemary, oregano, mint, cilantro, parsley, chives, etc. So far, that's all I've discovered.

      Reply
  2. Marash Girl January 14, 2013 at 11:53 am

    And so it's come full circle — my Armenian pal's cousin wrote the following: If they're foraging for herbs like chickweed, mint, etc. then go find out native herbs in Karabagh region and you'll get a good idea what's edible, abundant there.
    Could be thyme since it grows wild abundantly many places. Maybe sorrell.
    These people are looking for it as well, probably from the same website source:
    http://thearmeniankitchen.com/2013/01/carmantyuc-or-kndzmdzuk-does-anybody.html

    Reply
    1. Robyn January 14, 2013 at 1:25 pm

      Dear MG,
      Thank you so much for taking the time to help figure this out. Your participation is truly appreciated!

      Reply
  3. Anonymous January 15, 2013 at 7:53 pm

    karamdzuk/kndzmndzuk are sold in russia as wild cilantro or wild coriander.
    hope that helps.

    Reply
  4. Ara January 15, 2013 at 10:02 pm

    After looking through a bunch of Armenian dictionaries, including the superlative online Nayiri, it appears that this herb (Armenian spelling կարմանտյուկ or կնդձմնձուկ) is some kind of herb native to Karabagh. Even in pages where the Latin names of the other herbs is denoted, this herb is only listed by its Armenian name.

    Considering the large number of other herbs used in the preparation of Jenkyalov Hats, I think you can pretty much use anything that is in the right herb family.

    For the record, the recipes list: green onion, spring (green) garlic, cilantro, karamtyuk/kndzmnzuk, cerastium, trtntjuk (pickles?), mint, and urtica. I assume also salt/pepper. Some commentators have also suggested sumac.

    Frankly, if you can find even half of these herbs, you're doing pretty well.

    Reply
  5. Marash Girl January 16, 2013 at 11:14 am

    Sev gundug should be on the list! It's in those Armenian breads I used to have as a kid, both flat breads and choeregs! I think it's called black seed in English.

    Reply
  6. Anonymous January 16, 2013 at 4:08 pm

    I BELIEVE THE GUNDIG IS NIGELLA.

    Reply
  7. Anonymous January 17, 2013 at 4:32 am

    Sev Gundug is also known as Corek otu (in turkish), and they are nigella seeds in english

    Reply
  8. Ara January 18, 2013 at 6:27 pm

    I know the "sev gndig" as "black caraway". According to Wikipedia, that is a common name for nigella. But I have eaten "jenkyalov hats" and I don't remember it having any sev gndig. And in the videos that I have seen, the stuffing does not have any seeds; just herbs.

    Reply
  9. Anonymous January 19, 2013 at 5:51 am

    Isn't nigella seed(sev gundig) also known as onion seed?

    Reply
    1. Catherine, The Herb Lady January 22, 2013 at 9:33 pm

      Nigella Seed is also known as Black Sesame in the US (I've grown it 🙂

      Reply
  10. Catherine, The Herb Lady January 22, 2013 at 9:42 pm

    Robyn and all THANK YOU so much for jumping in on this request. I think from the original description of the recipe the suggestions of sorrel would be a logical fit but I think Anon's reference to the Russian herb for sale with the so-similar name might also fit – cilantro is widely used in many ethnic dishes. I thought you all might like to know about a wonderful spice site – here is his page on cilantro: (Thank you all again).
    http://gernot-katzers-spice-pages.com/engl/Cori_sat.html

    Reply
  11. Anonymous March 9, 2013 at 12:15 am

    Hi,
    I inherited my husband's Armenian grandmother's Choyreg recipe. It calls for sev gundeeg. I also have a jar that she gave us that has lasted along time. It does look like a small black sesame seed. It is now almost gone, where can you buy it? Any ideas?

    Reply
  12. Catherine, The Herb Lady May 9, 2016 at 4:23 pm

    Anonymous, thank you for the tip it might be chervil – "wild chervil" is listed in some sites. I am still hoping to find some verification of it. In looking through translation sites, the name "kndzmdzuk" Could be the Karbagh region dialect, Russian, Farsi or Turkish and not Armenian as apparently there were those 3 cultural influences. I really appreciate everyone's thoughts.

    Reply

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