Nigella / Kalonji

Nigella seeds are small, triangulate, matte-black grains that resemble onion seeds in appearance but imbue a slightly bitter, peppery taste. Usually toasted before use, nigella is common in Indian and Middle Eastern cooking and occasionally European cuisine, it has often used as a substitute for pepper and as a spice to flavor lamb dishes (like korma), vegetables, dhals, chutneys, and sprinkled over naan breads before baking.

Nigella is an ingredient in some garam masalas and is one of the spices in Indian five spice (or panch phoron).

Though it may be confused with black cumin, nigella is a different spice altogether.

FORMS

• whole seeds
• ground

BENEFITS

Nigella has been used in medicinally to:

• Promote lactation
• Work as a stimulant
• Relieve flatulence
• Treat indigestion and gastric problems
• Induce post-natal uterine contractions
• Nigella has also been used as a repellent for moths and other insects.

SUBSTITUTES

Cumin seed (for its peppery and nutty flavor)