Nigella Seeds
Nigella Seeds
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The little black seeds scattered across naan and Turkish flatbread, with their faint oniony, almost herbal crunch: those are nigella seeds, also called kalonji. Sprinkle them over bread dough, flatbreads, and savory crackers before baking, stir them into vegetable stir-fries and potato dishes, or bloom them in hot oil as a tempering base. They add a nutty, peppery bite and a little textural pop wherever they land.
Nigella seeds are often mislabeled, so it helps to know what you have. They are not onion seeds, despite the look and the nickname, and not the same as black cumin, which is a different, caraway-like seed. Ours are true nigella (kalonji), the matte black teardrop seed with the mild, oniony-herbal flavor.
We pack our nigella seeds whole and fresh in Portland, so you toast or temper them at full aroma. In Indian and Bengali homes, nigella (kalo jeere) is one of the five seeds in the classic five-spice blend panch phoron, and it flavors dals, pickles, and fish curries. Whole seeds keep their crunch and oils far longer than any pre-ground version.
Single ingredient: nigella seeds. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
Are nigella seeds the same as black cumin?
Are nigella seeds the same as black cumin?
No, though they are often confused. Nigella (kalonji) is a matte black teardrop seed with a mild oniony, herbal taste. Black cumin, sometimes called shahi jeera, is a different, thinner seed closer to caraway. If a recipe from a Bengali or North Indian kitchen calls for kalo jeere or kalonji, nigella is what you want.
Are nigella seeds onion seeds?
Are nigella seeds onion seeds?
No. The nickname comes from their flavor and small black look, but nigella is its own plant, unrelated to onions. Nothing about the seed comes from an onion.
How do I use nigella seeds?
How do I use nigella seeds?
Two easy ways. Sprinkle them raw over bread, flatbread, or crackers before baking for crunch and flavor, or bloom them in hot oil or ghee for a few seconds to start a tempering, then pour that over dal or vegetables. Toasting deepens their nutty, peppery aroma.
What is panch phoron?
What is panch phoron?
It is a Bengali five-spice blend of whole seeds, nigella among them, used across eastern Indian home cooking. The seeds go into hot oil so each one blooms before the vegetables or lentils are added. Nigella gives the blend its dark, oniony note.
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Ingredients:
Nigella Seeds
$12.00