Summary

Nigella seeds, with their mild, nutty onion flavor, are a staple condiment in India and the Middle East. These tiny, black seeds are often found sprinkled on flatbreads and vegetable dishes. Their edgy, textured shape sets them apart from the smoother sesame seeds, though they can often be used interchangeably. For the best flavor experience, give them a quick toast in a dry skillet before sprinkling them over your favorite dishes.

History

Nigella seeds have a past that spans continents and cultures. In the culinary realm, these seeds have been used for millennia in the Middle East and South Asia, often incorporated into breads like naan or used as a seasoning for vegetables. Their unique flavor profile has made them a favorite among those looking to add a dash of intrigue to their dishes.

Across different cultures, nigella seeds have been embraced in various forms. In Turkish cuisine, they are sprinkled on breads and pastries, adding a crunchy, oniony zing. In Indian kitchens, they are a key ingredient in 'Panch Phoron,' a five-spice mixture used to temper dishes, contributing a robust depth to the flavors. This versatility in usage highlights the adaptability and widespread appreciation of nigella seeds across culinary traditions.

Why We Love It

We love nigella seeds for their subtle yet distinct flavor that complements a wide array of dishes. Their versatility is truly remarkable—from enhancing the taste of simple stir-fried vegetables to becoming a key player in complex spice blends. For tossing onto a salad for an extra crunch or stirring into a curry for added depth, these seeds never fail to impress with their flavor-enhancing capabilities.

The More You Know

Did you know that nigella seeds are sometimes called "black cumin" though they are not related to the common cumin seed? This nickname likely stems from their similar appearance and the fact that both spices are used widely in Middle Eastern and Indian cuisines.