Nigella seeds, also known as Kalonji, are tiny black seeds known for their slightly bitter and spicy flavor, with hints of oregano and onion. Used predominantly in Indian and Middle Eastern cuisines, these seeds are not only versatile in culinary uses but are also valued for their medicinal properties, which include anti-inflammatory and antioxidant benefits.

Sample Recipe: Kalonji Oil Dressing

Ingredients:

• 1 tablespoon of Nigella seeds
• 1/2 cup olive oil
• 2 tablespoons of lemon juice
• 1 teaspoon of honey
• Salt and pepper to taste

Instructions:

• Lightly toast the nigella seeds in a dry pan over medium heat until they begin to pop.
• Remove from heat and let cool.
• Combine the toasted nigella seeds with olive oil, lemon juice, and honey in a jar.
• Season with salt and pepper.
• Shake well before spraying on salads or grilled vegetables.

Curiosities:

• Historical Use: Nigella seeds have been used for over two thousand years, found in several ancient civilizations, including Egyptian tombs.
• Health Claims: Often called "miracle seeds," they are believed to help with a variety of health problems, from allergies to hypertension.
• Culinary Flexibility: Beyond traditional curries, nigella seeds are excellent for breads like naan, as well as for pickles and preserves.