Description

Nigella seeds are a small and triangular exotic spice. The seeds are black and have a nutty sharp flavour that lingers and pungent aroma. Even tough they can be incorrectly called black sesame seeds or black onion seeds, these are completely different. They are widely used in Middle Eastern and Indian cuisine. They are most commonly used in Turkish bread and are used in the Indian five seed blend Panch Phora.

Culinary Notes :

• Use to make curries and vegetarian dishes
• Use to flavour curries, dhal, rice, salad, chicken, chutneys, lamb and yogurt.
• Use for Arabic blends and garam masala recipes
• Use in flatbreads and savory biscuits and pastries
• Use as a pepper subtitute
• It goes well with mustard, cumin, fennel, fenugreek, allspice, cardamom, cinnamon, coriander, cumin, pepper and turmeric
• Use to season legumes, beans and vegetables dishes.
• Sprinkle on naan, breads and rolls

Recipe/ product links:

West African Satay

Country of origin:

Asia, Middle East and Europe

Other names or spelling: black cumin seed, black cumin, black caraway seed, black onion seed, kolonji, love-in-a-mist, Nigella sativa, Nigella, Kalonji, Charnushka