Black Cumin (Nigella Seeds)

Description

Black cumin, also known as Kalonji seeds, will pleasantly surprise you with their diverse flavor. Initially, the taste might seem bitter, slightly pungent, and peppery. Sometimes, you can even detect nutmeg and strawberry aromas. Black cumin is a popular spice in Egyptian cuisine, widely used in India, and now increasingly in European dishes.

HOW TO USE: Black cumin tastes great when added to potatoes, carrots, zucchini, pumpkins, tomatoes, and eggplants. Egyptians also include them in legume dishes and various savory sauces, such as chutneys. You can replace classic sesame seeds with these black seeds, sprinkling them over sweet and savory cookies and pretzels. They pair well with celery seeds, ginger, and cardamom. The most aromatic and full flavor will develop if you lightly toast the black cumin in heated oil or butter first, and only then add it to your dish.

MANASGARSAS.LV TIP: Try making classic potato pancakes with black cumin and cranberry or apple sauce.