What are nigella seeds (also known as Kalonji)
Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal, edgier than sesame, but they can be used in many of the same ways. Give them a quick toast in a dry skillet to bring out the most flavor. Nigella seeds can be sprinkled on all manner of vegetable dishes and salads, from a simple stir fry to baked sweet potatoes
One of the oldest spices known to be used, nigella seeds (n. sativa) were found in Tutankhamun’s tomb and are mentioned in the Bible’s Old Testament, although their use is not clear.
Nigella sativa, also known as black cumin or black seeds, is a medicinal herb native to the eastern Mediterranean, northern Africa, southwest Asia, and the Indian subcontinent.
Their appearance means they are commonly called black onion seed, but they have nothing to do with the onion family. They are an original and non-challenging spice with which to experiment.
Kalonji is packed with fibers, proteins, sodium, iron, potassium, and calcium. The tiny black seeds are rich in vitamins including vitamin A, B, C, and B12. Kalonji seed oil is a powerhouse of essential fatty acids, minerals, and vitamins.
How to cook nigella seeds