Nigella Seed

Botanical Name: Nigella sativa

Flavor: Aromatic, Warm, Smokey, slightly Bitter and Pungent, mildly Sweet and Nutty, with notes of Oregano, Onion, and Black Pepper

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, Vegetables, Paneer, Rice, and Baked Goods

Description: Nigella Seeds (AKA ‘Kalonji’ and ‘Black Seed’) have a flavor that is hard to pin down, each person seems to perceive the flavor differently with some claiming that they taste like cumin or coriander, others say that it tastes similar to caraway, some say they have a slightly nutty flavor, and others claim that they are mild and sweet. Whatever you taste, these tiny, black, tear-drop shaped seeds are used extensively in the cuisines of Eastern Europe, the Middle East, North Africa, India, and South Asia where they add their aromatic flavor depth, complexity, and texture to breads, savory pastries, curries, soups, stews, vegetable dishes, and meats. Though often mistakenly referred to, and even sold as ‘onion seed’, 'black caraway', or ‘black cumin’, Nigella Seed has no relation to onions and are botanically unrelated to caraway (Carum Carvi) and black cumin (Bunium persicum)

Suggested Uses:

• Add to pickling brines, soups, stews, stocks, curries, braises, marinades, and dressings
• Sprinkle over breads before baking to add a peppery, oniony flavor and warm oregano-like aroma – Try adding some to your ‘everything bagel’ topping for a pleasant change or use as a substitute for caraway seed on your homemade rye bread
• Add into your dough for savory pastries (such as samosas), biscuits, muffins, and rolls for wonderful flavor and a delightful crunch
• Mix a bit into your rice or couscous, add some to your roasted vegetables, ar sprinkle a bit over roasted meats for added texture, aroma, and flavor