Product Snapshot – Nigella Seeds

Nigella seeds – also known as kalonji or black onion seeds – are small, matte black seeds that have a warm, peppery and slightly bitter taste. They are native to Western Asia, the Middle East and parts of Northern Africa, and can be found in many recipes from these regions.

Culinary Uses:

Below are just some of the uses nigella seeds have in the regions they can be found:

Indian Cuisine:

• Can be sprinkled on naan or parathas
• Used in spice blends like panch phoron – a Bengali five-spice mix
• Sometimes added to vegetable dishes, lentils and chutneys

Middle Eastern Cuisine:

• Used in flatbreads
• Mixed with za’atar spice blends
• Can sometimes be found in cheeses and pickles

North African Cuisine:

• Common in Moroccan and Egyptian recipes
• Used in spice rubs for meats or roasted vegetables

Medicinal Uses:

Along with various culinary uses, Nigella seeds have also been used in traditional medicine for over 2,000 years – particularly in Islamic, Unani and Ayurvedic traditions.

There are potential health benefits to using Nigella seeds, due to its active compound of Thymoquinone – which some studies show can have an antioxidant and anti-inflammatory effect. However, it is important to note that research is still ongoing and not all claims can be supported:

• Anti-inflammatory & antioxidant effects
• May help with digestive health
• May support immune function
• Used traditionally to treat coughs, asthma and colds

Recipe Idea – Roasted Vegetables with Nigella Seeds:

Below is a quick and easy recipe that incorporates the flavour of Nigella seeds, giving your veg a little kick without the overwhelming spice.

Ingredients:

• 2 carrots, peeled and cut into sticks
• 1 small cauliflower, cut into florets
• 1 medium eggplant (aubergine), cut into chunks
• 2 tbsp olive oil
• 1 tsp nigella seeds
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika (optional)
• Salt and pepper, to taste
• Fresh herbs to garnish (like cilantro or parsley – optional)

Instructions:

1. 1. Preheat oven to 200*C (Fan 180*C).
2. 2. Prepare vegetables: In a large bowl, toss the carrots, cauliflower and eggplant with olive oil.
3. 3. Add spices: Sprinkle in the nigella seeds, cumin, coriander, paprika, salt and pepper. Mix well to coat everything evenly.
4. 4. Roast: Spread the vegetables out in a single layer on a lined baking tray. Roast for 30-40 minutes, tossing halfway through, until golden brown and tender.
5. 5. Serve: Sprinkle with fresh herbs (if using), and serve warm as a side dish, salad topping, or part of a grain bowl.

Interested? You can buy Nigella Seeds direct from us – just click here!