A culinary spice in Northern India, Afghanistan, Tajikistan and Iran. Smaller in size than regular cumin seeds. Also known as Nigella Sativa.
It is known to have a pungent and bitter taste used in confections, liquors, and as topping.
They can be used to make tea by pouring hot water over 1 tablespoon of seeds for 10 minutes. It can also be used in breads, casseroles, or canning. When ground they can be mixed with honey or added to salad dressings.
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