Black Seeds

Black seeds, also referred to as Nigella sativa or kalonji, are a cherished addition to the global culinary panorama. These small, black, and slightly curved seeds imbue dishes with an earthy and subtly bitter flavor, adding a distinct element to a multitude of recipes. Black seeds are traditionally used in their entirety, contributing both texture and taste to dishes.

The robust profile of black seeds has found a place in a diverse range of dishes. It's not uncommon to find these seeds sprinkled over flatbreads or incorporated into pickles for a distinct flavor in South Asian cuisine. In Middle Eastern cuisine, they often adorn pastries and bread, lending a characteristic crunch and taste. Their unique flavor also lends depth to a variety of savory dishes, from curries to stews.

Beyond the realm of culinary arts, black seeds are appreciated for their versatility. They are often infused into oils, which are then used in skincare and haircare routines. This versatility, coupled with their culinary uses, makes black seeds an invaluable addition to our daily lives.

How to use it

Scatter a teaspoon over naan, flatbread or a savoury pastry before baking, or bloom half a teaspoon in hot oil with mustard seed for a panch phoron style tadka. They also go into pickles and into a simple dressing for roasted vegetables. Technique tip: toast them for no more than twenty seconds, since the seeds are small and their oil turns acrid the moment they begin to smoke.

Botanical Name: Nigella sativa

Also known as: Nigella sativa, Kalonji, Black cumin, Black caraway, Onion seeds, Fennel flower, Black sesame, Roman coriander, Nutmeg flower, Habbatus Sauda, Schwarzkümmel, Chernushka, Nigelle