Nigella is the botanical name for the species of flowers where the seeds originate.
Nigella seeds are one of the oldest recorded spices.
The seeds of this plant are called nigella, black caraway, and or kalonji. The seeds are tiny as pinpricks and carbon colored. The seeds are often sold whole as grinding them releases its volatile oils which degrade quickly. While added to spice mixtures, the seeds are often used whole as a garnish for breads and curries. The seeds are also mixed with salt and used to flavor legume, grain, potato, and vegetable dishes before cooking.
While their crunchy texture is lovely it is their unique-to-the-spice-world flavor that makes them so darn keen. Subtle to be sure, but salt and starches bring out their nutty-earthy flavor. The aroma is uniquely yeasty and bready, with hints of oregano.
- High Cholesterol.
- Metabolic Syndrome.
- Autoimmune Disorders.
Read more about Black Seed benefits here.