Spice
Nigella
Nigella (kalonji, black seed) is the angular black seed of Nigella sativa, with oregano-onion bitterness used on naan, in pickles, and Bengali five-spice. Not true black cumin, though sometimes sold under that name. Best used whole and briefly heated; grinding is less common.
Also known as: Kalonji, Habbat al-barakah, Çörek otu
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Breeds, cuts & preparations
Variety
Black Cumin Trade NameBlack SeedFennel Flower SeedKalonjiNigella sativa
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticBitterEarthyOnionOregano-likePepperyPungentToasty
History
IQ
Nigella seeds appear in Near Eastern archaeological and medicinal food records.
IN
Kalonji entered Indian bread toppings and regional spice mixtures.
Ottoman and Middle Eastern cookery used nigella on breads and in spice blends.
Global Indian and Middle Eastern groceries standardised nigella as a pantry seed.