Nigella auch Schwarzkümmel genannt ist ein typisches Gewürz der indischen, türkischen und asiatischen Küche.

Nigella - Black Cumin

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NIGELLA - Black Cumin, India

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. Its 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 it spreads an odor of oregano. Its taste is nutty, peppery and reminiscent of sesame with a light touch of cumin.

Culinary use of Nigella

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 seasoned 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 take fruits and vegetables. He also spices Pilaws, curry or kormas in India.

With Nigella, vegetarian dishes give a delicate nutty note. Season root vegetables as well as omlets or potatoes with blackcorn and enjoy the delicious Oriental flavor.

Extra tip

Nigella is very well combinable 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.