Their shape has a unique appeal, more edgy than sesame, but they can be used in similar ways. Give them a quick toast in a dry skillet to bring out maximum flavor.
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Nigella is the black seed that is used a lot in Indian and Asian cuisines, but it is being discovered by European and North American chefs as a versatile seed that adds both color and a little dynamic and subtle flavor to all kinds of breads, dishes, sides, and desserts.WHAT IS IT?
Nigella are soft seeds that have a mild peppery pop with a little jicama overtones. It is called “black caraway” but that is misleading. Their taste is very delicate and not overpowering like a caraway seed. They add a nice bit of crunch with a little peppery pungency, not heat.
The seeds originate from South and Southwest Asia, and are found commonly in Indian cuisine, but can be found in many other cultural foods from Armenia to England.
They are found in Egypt tracing back to the tombs of the Pharaohs, in Persia and in the Hittite culture in what is modern day Turkey.
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