Black Seeds have a rich history. In Biblical times, they were often used to spice breads and cakes. Throughout Europe, baked goods were traditionally spiced with Black Seeds in combination with cumin or coriander. It is also known as Nigella Seed, Black Cumin, or Onion seed, these little seed is very popular in Indian cooking. Black Seeds have a subtle flavour that is peppery, smoky and nutty, the latter enhanced when the seeds are roasted in a small amount of oil.
Black Seeds should not be confused with Black Sesame Seeds, which are entirely different.
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HOW TO USE
Their light flavour means they can be used generously and are commonlysprinkled on naan and Turkish breads, or added to curries or dhal.