"NIGELLA" BLACK CUMIN WHOLE

Nigella, also known as kalajira or kalonji, comes from Southwest Asia and the Middle East, where it has been valued in cooking for centuries. The small black seeds of the Nigella sativa plant belong to the buttercup family and are known for their distinctive, slightly bitter and pungent note. Despite the name “black caraway”, nigella has nothing to do with caraway botanically – its flavor is unique.

Nutty, slightly bitter, pungent, peppery and complex – with nuances of onion, pepper, oregano and a hint of coriander.

Ideal for curries, lentil dishes, soups, flatbread or baked goods. Nigella also develops its characteristic depth in marinades and stews or combined with cumin, coriander and turmeric. Briefly toasted, it develops a particularly rich aroma that rounds off and refines dishes.

In India and the Middle East, the small black seeds belong on flatbreads such as naan, in cheese and in pickled vegetables. Briefly toasted in a dry pan, their nutty, oniony aroma becomes especially intense.