Nigella seed
The spice nigella seed is also called black cumin seed, even though the spice has nothing to do with cumin seed.
Nigella seeds grow on an annual plant that reaches a height of about 60 cm. The plant produces light blue or white flowers. The seeds grow in the follicles of fruits and are narrow, pear-shaped, and white. They turn black when exposed to oxygen.
The origin of nigella seed
Nigella seeds originate in West Asia. The spice has since spread throughout the world to areas with a subtropical climate. India, Egypt, and Turkey are the main export countries. Nigella seeds are now also exported from China, Australia, Morocco, Iran, and various European countries. The highest quality nigella seeds are found in Egypt, which is also where Verstegen's nigella seeds originate.
Nigella seeds in the kitchen
The flavor of dried nigella seeds is neutrally spicy, comparable to thyme and oregano. It is also slightly bitter and peppery, resembling the taste of juniper berries. These are all flavors also found in Turkish and Persian cuisine. There, nigella seeds are primarily used to flavor or garnish bread and pastries. The seeds are also frequently used in Turkish white cheese. In Indian cuisine, the spice is often used as a topping on the typical Indian naan bread.
