Nigella seeds are a small and triangular exotic spice. The seeds are black and have a nutty sharp flavour 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 Poran.
With a nutty, sharp flavour and a pungent aroma, Nigella Seeds are predominantly used in Turkish, Middle Eastern and Indian cuisines. Use as a finishing garnish for texture and flavour or to add a sharp, zesty flavour to your curries, sauces and stews.
100% Whole Nigella Seeds
How to use:
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 savoury biscuits and pastries
Use as a pepper substitute
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
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructionsWest 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
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