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These tiny black seeds go by various regional names, but pack a solid punch in terms of flavour - imagine a nutty, slightly bitter taste with undertones of onion and pepper. Nigella or kalonji form one of the five spices in East Indian and Bangladeshi panch phoron, a spice mix made with five seeds and used to flavour lentil stews and vegetable stir fries. You might also recognize it as the black seeds traditionally flecking soft, buttery naan bread! Other cultures use nigella in baking, for the crunch and the onion-like flavour. Try sprinkling some on bread, bagels and croissants for a new flavour dimension, or add it to salad dressings for texture. JK Masale's specially packed nigella seeds will be a lovely, flavourful addition to your spice rack!