Nigella Black Caraway Seeds

Black Nigella Seeds go by many names: Nigella Sativa, Black Cumin, Black Caraway Seeds, Kalonji, Black Onion, Roman Coriander, and Charnuska.

These names are all accurate, though some are misleading. The seeds are a spice in and of their own, and are not related to cumin, caraway, or onion, despite the names. They do have slightly bitter, earthy, toasted flavors that resemble cumin, onion, black pepper, oregano, and poppy seeds which may be where the names come from.

Black Nigella Seeds are best enjoyed lightly toasted to release their essential oils and enhance their subtle tastes. They can be used whole, as a garnish, or freshly ground to evenly distribute their flavor thought the dish. They impart a bitter earthy flavor, and a subtle crunch when used whole.

They are native to South and Southwest Asia, and popular in Indian and Middle Eastern dishes like red lentil soup, Bengali potato stir-fry, butternut squash soup, and naan bread. They are used in curries, kormas, rice pilafs, salads, breads, and cheese. Black Caraway Seeds are often paired with spices like cardamom, allspice, mustard, coriander, fennel, turmeric, pepper, or fenugreek. The spice mix Panch Phoran is made with a blend of Nigella Seeds along with fenugreek, mustard, cumin, and fennel.