Seeds of nigella, sometimes called black cumin or black caraway, are described as tasting like a mix of onion, black pepper and oregano.

Dry roasting helps to unlock their flavour for use over salads and in curries, soups and stews.

Add them to pickled vegetables and include in flat bread dough when baking or sprinkle them over later.

How To Use

Nigella seeds are best when toasted in a dry pan for 2 – 3 mins. They can then be added to any number of recipes or spice mixes. Sprinkle over soups, lamb or chicken tagine as well as hotpots.

Toss seeds through couscous or saffron rice. Its peppery herbaceous flavours are perfect with eggplant and squash or potatoes and other root vegetables.

Try your hand at making flatbreads from all over the world such as Persian taftan, Indian bhatura or naan which all use nigella seeds.

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.