Nigella (Nigella sativa) is also called blackcorn. In the Asian region they are called black onion seeds. Nigella are the seeds of a fragile flower, the buttercup family, which has its origin in South West Asia. Today, India has the largest consumption of blackcorn, being the largest producer of spice.
Nigella seeds have a matte black color and a rough surface. Their shape is reminiscent of small rain drops.
Nigella: the aroma
The aroma of Nigella is rather mild. The seeds are odorless, but in the ground state they spread an odor of oregano. Its taste is nutty, peppery and reminiscent of sesame with a light touch of cumin.
Culinary use
Nigella is a typical spice of Indian, Turkish and Asian cuisine. It is part of many spice mixtures of these regions such as Garam Masala or Panch Phoron.
For baking it is fantastic, it seasons rolls, bread loaf or the Indian Naan bread with its unique aroma. It is also mixed with sesame or caraway, as you prefer.
With Nigella, you can also use it on fruits and vegetables. It also spices Pilaws, curry or kormas in India.
Nigella gives vegetarian dishes a delicate, nutty note. Season root vegetables, as well as omlets or potatoes with blackcorn and enjoy the delicious Oriental flavor.
Extra tip:
Nigella combines very well with other spices. It fits perfectly with pepper, allspice, coriander, cardamom, fennel, ginger, bean, cinnamon, thyme, oregano, turmeric and cross-cumin. Just try it out.
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