Description

Nigella seed, also known as black cumin or kalonji, have a smoky, nutty and slightly bitter flavour profile.

Its aromatic flavor and crunch make it particularly useful in bread and pastries. It is also used in curries, soups and stews.

You can lightly toast nigella seed to release their natural oils or simply use them raw.

Sprinkle them over eggs, pancakes, oatmeal, yogurt, salad, vegetables, fish, or rice.

You can also add them to bread, crackers, sauces, curries, dips, or smoothies for an oniony flavor.

Try mixing them with feta cheese, yogurt, and lemon juice for a condiment.

Storage: Store in an airtight container in a cool, dry spot away from direct sunlight. Use within 6 months for best flavour.