Black seeds

• Dry Goods

Nigella has as many flavor nuances as it does names. The spice is also known as black caraway, black cumin and onion seeds and is used to flavor dishes in the Middle East, Persia, Afghanistan, Pakistan and India. Nutty, slightly hot and a little sweet and bitter, the taste of these seeds has nuances of roasted nuts, oregano thyme and pepper. Nigella is mentioned in the Old Testament by the Prophet Muhammad — its Arabic name “Habba el Baraka” (blessed seeds) is a reference to this. A spice commonly used in Middle Eastern flatbread, nigella is currently enjoying a boost in popularity in Europe.
Nigella is primarily considered a seed spice, derived from the dried seeds of the Nigella sativa plant, also known as black cumin or kalonji; though it's a plant, its seeds are used like a spice for their nutty, earthy, and slightly peppery flavor in cuisines like Indian, Middle Eastern, and Polish, and it's also valued as a medicinal herb in traditional systems.
Nigella has a slight onion taste, making it ideal for savory dishes.