Nigella seeds, also known as Kalonji or black cumin, are small, black seeds with a crunchy texture and a slightly bitter, spicy flavor often compared to a combination of onion, black pepper, and oregano. They are commonly used in Indian, Middle Eastern, and North African cuisines, both as a spice and as a remedy, due to their numerous health benefits.

Sample Recipe: Naan Bread with Kalonji

Ingredients:

• 500g of wheat flour
• 1 teaspoon of salt
• 2 teaspoons of sugar
• 1 tablespoon of yeast
• 200ml of warm water
• 2 tablespoons of yogurt
• 50ml of milk
• 2 tablespoons melted butter
• 1 tablespoon of Nigella seeds

Instructions:

• In a bowl, mix the flour, salt, sugar and yeast.
• Add warm water, yogurt and milk to form a soft dough.
• Knead the dough until it is smooth and elastic, then let it double in size.
• Punch down the dough, divide it into balls, and shape each into a thin circle.
• Sprinkle nigella seeds on top and press them into the dough.
• Cook the naan bread in a hot pan or in the oven until puffy and golden brown.
• Brush with melted butter before serving.

Curiosities:

• Historical Significance: Nigella seeds have been used in cooking and medicine for thousands of years, with records dating back to ancient Egypt.
• Healthy Properties: They are known for their anti-inflammatory, antibacterial and antioxidant properties.
• Culinary Versatility: Beyond bread, Nigella seeds are used to flavor curries, pickles, and salads.