Nigella Seeds

Earthy, savory, peppery, lightly bitter and onion-like.

Nigella gives a peppery, savory accent with a little bitterness. Despite overlapping common names, it is not the same as cumin or black sesame; those substitutions change both flavor and texture.

Naan, flatbreads, lentils, roasted vegetables, potatoes, pickles, salads and panch phoron-style blends.

Start with 1/2 teaspoon per pound of vegetables or a light scattering on bread.

Use whole for texture; toast gently only until aromatic and remove from heat before the seeds turn acrid.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Toss cooked carrot ribbons with 1 teaspoon olive oil, 1/4 teaspoon nigella and a squeeze of lemon. Add chopped parsley and serve warm or chilled. Keep the seed layer light so the carrots remain the leading flavor.

Nigella sativa seeds.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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