Black Cumin seeds are hugely popular too many cuisines especially the Mediterranean, Egypt, South East Asia, Middle East, North Africa and Southern Europe. These black cumin seeds originate from a flowering plant that has tiny seeds that grow in a fruit, known in the scientific world as Nigella sativa.
Used as a spice in Indian and Middle Eastern cuisines. The dry-roasted nigella seeds flavour curries, vegetables and pulses. The black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds.
Black Cumin seeds add oodles of flavour to many savoury dishes such as breads, cheese, pulses, vegetables, curries to name just a few. They are also great mixed with other herbs and spices to create new flavours for meats, or fish. They go well with most, but especially with mint, thyme, or paprika.
Ingredients: Black Cumin Seeds (Nigella Kalonji)
Country of Origin: India
Allergen Warnings: Packed in a facility handling gluten, dairy, soy products, sesame seeds, tree nuts and sulphites.
Storage: Store black seeds in an opaque or glass airtight container away from direct light or heat. Make sure the area is cool and dry. Being a strong aromatic spice, ensure that the lid is tightly closed to retain the freshness of the spice.