Nigella Seed /Kalonji /black seeds
Nigella Seed /Kalonji /black seeds, also known as black onion seeds, boast a rich history dating back to ancient times, discovered in Tutankhamun’s tomb and mentioned in the Old Testament.
Despite their association with onions, these tiny black seeds offer a unique flavor profile with subtle hints of bitterness and pungency reminiscent of onion, along with other nuanced flavors.
While traditionally used as a topping for Indian naan bread and incorporated into North African white breads, nigella seeds present opportunities for culinary experimentation. Consider adding them to pancakes, savory scones, or as a finishing touch to dishes like plain rice, sweet vegetables such as carrots and parsnips, and onion-free tomato salads. They also complement egg dishes, cheese, and cheese-based recipes.
To intensify their flavor, dry roasting or microwaving the seeds before use is recommended. Embrace the versatility of nigella seeds in your cooking, exploring their potential to enhance a variety of dishes with their distinct taste and visual appeal.
Depan singh –
Nice seeds.