Ingredients: Nigella Sativa Seeds
Taste & Aroma: Strong, slightly bitter, peppery, and smoky
Uses:
• Traditionally sprinkled on Jewish rye bread for its distinct flavor
• Delicious with lamb, roasted vegetables, and savory pastries
• Used in Middle Eastern and South Asian cuisines
• A key ingredient in Panch Phoron (Bengali Five Spice)
• Can be added to breads, liquors, and pickling blends for complexity
Note: Despite some confusion, Nigella seeds are not the same as Kala Jeera (black cumin). They come from entirely different plants and have distinct flavor profiles.