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.
- DIY Curry Powder
- 10 Essential Spices for Indian Cooking
- Gluten Free Cumin Roasted Cauliflower
- How to Make Your Own Curry Powder
- Indian Fried Pumpkin
- Meatless Monday: Spicy Moroccan Chickpea Spaghetti
- Simple Cooking: Cumin Scented Rice
- Black Lemons
- The Perfect Condiment, Homemade Zaatar
- INDIAN 5-SPICE TOMATO RELISH