Nigella whole

also: Nigella, Kalonji

Description:
Black cumin has been known since ancient times and was already mentioned by name in the Bible. In the eastern Mediterranean, it is often used as a bread spice, especially for flatbreads. In India, the aromatic seeds season vegetable curries, dals and pickles.

Black cumin tastes great with omelettes, oriental potato dishes, beans, pickled vegetables and savoury pastries.

Our tip: Black cumin is also very tasty with pancakes.

Usage:
For bread: sprinkle the grains optionally over the shaped bread or work them directly into the dough. Two teaspoons per kilogram of dough are sufficient.

For other dishes: You can add the black cumin at the beginning or end of the preparation. After longer cooking in liquid, the seeds become a little softer.
Roasting without fat beforehand intensifies the aroma.

Well-known dishes:
Turkish pita bread

Aroma/flavour:
Oregano-like aroma with a nutty-bitter taste.

Harmonises with:
Savory, coriander, cumin, pepper, thyme

Origin:
Egypt