Origin and special features
“ THE BLACK GOLD OF THE ORIENT ”.
Nigella, also known as Kalajira or Kalonji, originates from Southwest Asia and the Middle East, where it has been valued for centuries in both cuisine and traditional medicine. The small black seeds of the Nigella sativa plant belong to the buttercup family and are known for their distinctive, slightly bitter and spicy flavor. Despite its name, black cumin is botanically unrelated to caraway – its taste and effects are unique.
Taste and aroma
Nutty, slightly bitter, spicy, peppery and complex – with hints of onion, pepper, oregano and a touch of coriander.
Application
Ideal for curries, lentil dishes, soups, flatbreads, or baked goods. Nigella also unfolds its characteristic depth in marinades, stews, or in combination with cumin, coriander, and turmeric. Briefly roasted, it develops a particularly rich aroma that rounds out and refines dishes.
Interesting facts
In many cultures, nigella is considered a symbol of vitality and is used not only in cooking but also traditionally to support digestion and well-being. Rich in antioxidants, it has been an integral part of Middle Eastern culinary traditions for centuries.
Ingredients
100% Nigella black cumin (Nigella sativa).
