Nigella sativa

Nigella is the botanical name for a beautiful garden plant with pale blue flowers and feathery leaves, also known as "love in a mist". The variety grown for its seeds is closely related but not as decorative.

Originally from Asia and Southern Europe, where it is cultivated, it also grows wild.

India is the largest producer of nigella and a very large consumer. Small, black seeds are often mistakenly called and sold as black onion seeds.

TASTE OF BLACK CARAWAY

Nigella doesn't have a strong aroma; when crushed between the fingers, it smells grassy, perhaps slightly like oregano. The taste is nutty, earthy, peppery, somewhat bitter, dry, and quite pungent. The texture is crispy.

USED PART: Seeds.

BLACK CARAWAY - BUYING AND STORING

Buy whole seeds because they retain the flavor and aroma better. The aroma and flavor of ground seeds dissipate more quickly. Stored in a closed container, they will retain their flavor for up to 3 years.

Nigella is sold in spice shops and markets in India and the Middle East.

USE OF NIGELA IN COOKING

Nigella is sprinkled on bread and pastries, alone or in combination with sesame and cumin.

Cooks in Bengal combine it with mustard seeds, cumin, fennel, and fenugreek seeds to get the local spice blend panch phoron, which gives a distinctive flavor to vegetable dishes.

In India, nigella is used in pilafs, curries, and pickled vegetables. In Iran, it is popular as a spice for pickling both vegetables and fruits.

It pairs well with roasted potatoes and root vegetables. Ground, in combination with coriander and cumin, it adds depth to Middle Eastern vegetable omelets.

Indian cooks usually roast nigella on a pan or in the oven before use to develop its flavor before sprinkling it on vegetarian dishes and salads.

CRUTIAL FOR panch phoron.

GOOD WITH bread, rice, potatoes, green and root vegetables.

COMBINES WELL WITH peppercorn, cardamom, cinnamon, coriander, cumin, caraway, fennel, ginger, pepper, cloves, thyme, turmeric.