Black cumin is not without reason called "The Black Gold of the Pharaohs" and "Cure for all diseases except death".
The seeds of the Nigella Sativa plant are known for their diverse culinary uses and medicinal properties.
With a slightly spicy flavor that is described as a mix between oregano and onion, it is often found in Middle Eastern and South Asian cuisine.
It is usually lightly toasted and then ground or used whole to add flavor to pasta or curries. One of the best ways to use nigella seeds is to sprinkle them on homemade bread or bagels before baking. Use them anywhere you would use sesame seeds.
The seeds are also used in recipes with vegetables, potatoes, casseroles, fried, as a crunchy sprinkle on salads. Some people also eat the seeds raw or mix them with honey or water. They can also be added to oatmeal, smoothies or yogurt.
They are often used in North India as a spice for vegetable dishes. The short toasting of the seeds gives a new and stronger flavor to the dish.
Black cumin, sometimes called black sesame and kalonji, is actually the seed of the Nigella Sativa plant, which is not in the same family as cumin. Widespread in Southwest Asia and North Africa, black cumin is gaining more and more popularity in Europe. It is used as a spice in Asian cuisine and has a bitter taste and aroma reminiscent of a mixture of black pepper, cumin and onion.
Method of use:
Black cumin seeds can be added to curries, omelettes, soups, vegetable and meat dishes. They are suitable for sprinkling on pulses, bread, savory muffins and breads, rice and cereals. Lightly toasting the seeds before adding them to the recipe intensifies their flavor.
Ingredients:
Black cumin seeds (Nigella Sativa).
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