Also known as Nigala, Charnushka, Kalonji or Black Seed. Do not confuse with Kala Jeera (Black Cumin).
Nigella is a member of the buttercup family. The bulk of the crop is produced in India and North Africa. Nigella seeds have little aroma, but give off a peppery aroma when rubbed between the finger tips. It is widely used in Indian and Middle Eastern cuisines, especially pilafs, kormas, and curries. Nigella is an essential ingredient to Panch Phoron. Excellent with breads, legumes and rice.
Traditional Healers use it to treat flatulence, indigestion and bowel disorders.
It is the seed of a Biennial Plant that has delicate leaves and white blossoms.
Caraway use declined a few hundred years ago, but it has begun a revival in the past 50-70 years.
Caraway Seed Caked is a traditional dish made with Caraway.
Austrian and German cooking is where Caraway is used most today.
This seed is used to flavor breads and pastries. The Black Caraway Seed is smaller than Traditional Caraway and has more of an intense flavor.
Black Caraway or Nigella is a well known ingredient in English seed cake and is used in other desserts as well.
It is also chewed after meals as a digestive aid.
It is good with potatoes, cabbage and carrots; also sausages, duck and goose.