Nigella Seeds

Nigella Seeds come from the Nigella Sativa plant, an annual that is native to Eastern Europe and Western Asia. These jet black seeds have a taste like onion, cumin, oregano and pepper and are great for adding to many foods. Dry roasting enhances the flavours, which can then go with curries, rice dishes, vegetables and more. Bake them into breads (great in naan), biscuits, crackers and muffins, or use in pickles, sauces and chutneys.

It seems Nigella Seeds have been around for a long time, some even being found in Egyptian tombs. Some know it by other names, some of which are a bit of a misnomer. Black Cumin is a common name for Nigella seeds, but is actually a different spice altogether, for example. But then Black Cumin is often mistaken for Caraway Seeds or Black Onion Seeds, so what can you do?! There are claims that Nigella Seeds can help with headaches, toothaches, blood pressure, infections, Alzheimer’s and cancers. There isn’t enough research to claim it as a wonder food, so just use them because they taste great!

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!