Nigella seeds are matte black seeds from the kalonji herb, or Nigella sativa. They have a chewy texture and oregano-black pepper notes. To bring out the full flavours of nigella seeds, dry-fry them, or grind them in a pestle and mortar. Try sprinkling some nigella seeds over Moroccan bread and Indian naan, or incorporate them into tagines, pickles and curries – particularly slow braised dishes such as kormas. You can also try this with Shingara!
Nigella seeds are also known as baraka, black seed, fennel flower, nutmeg flower, black caraway, Roman coriander and kala jeera. So, if you see any of these names in a recipe reach for a packet of nigella seeds.
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