Nigella black cumin whole

Origin & Special Features

Nigella Black cumin (also known as kalajira or kalonji) is native to Southwest Asia and the Middle East, where it has been used for centuries in both cooking and traditional medicine. The spice is extracted from the small black seeds of the Nigella sativa plant, which belongs to the buttercup family. These seeds are known for their distinctive, slightly bitter and spicy flavor and are often used in Indian, Arabic, and Turkish cuisine. Although the name "black cumin" suggests it's a type of caraway, botanically it's a completely different plant.

Taste & Aroma

Nigella Black Cumin offers an intense, nutty flavor with a combination of mildly bitter, slightly spicy, and peppery notes. The seeds reveal their unique aroma best when freshly ground or lightly toasted. The flavor is complex, reminiscent of a blend of onion, pepper, and oregano with a hint of coriander. Using nigella in the kitchen adds depth and a distinctive aroma that enhances dishes without overpowering the other flavors.

Application

Nigella black cumin is excellent in a variety of dishes. Use it in curries, lentil dishes, soups, or as a topping for flatbreads and baked goods. Nigella can also unleash its aromatic power in sauces, marinades, and stews. It is particularly popular in Indian and Arabic cuisine and is often used in combination with other spices such as cumin, coriander, and turmeric. Lightly toasting the seeds releases their full aroma and adds additional depth to the dish.

Health benefits

Nigella black cumin is valued in many cultures not only as a spice but also as a medicinal plant. It is traditionally used to support digestion and boost the immune system. Black cumin is rich in antioxidants that can help reduce inflammation and is believed to have a positive effect on overall well-being.

Ingredients

Nigella black cumin whole (Nigella sativa).