Black seed (Nigella seeds)

Delivered in a resealable bag

Uses in Cooking and Beyond:

Also known as "black cumin," nigella has a taste somewhat reminiscent of hazelnut with a slight bitterness. In cooking, it is mainly used in bread and brioches. However, it can also be sprinkled on salads or even on certain fish, especially salmon, where its contrasting color is stunning.

The small black seeds of nigella have a slightly camphor-like aroma when crushed. For this reason, they are highly valued in the Maghreb, where they are crushed in a sturdy cloth to inhale their scent for treating colds, sinusitis, and bronchitis. They are used both for their medicinal properties and their flavor, as they are also sprinkled on bread.

It is said that nigella cures everything except death! An oil is even extracted from the seeds, boasting numerous benefits and often used in personal care products (soaps, oils, and moisturizing creams).

Who am I?

Origin: Syria

Scientific name: Nigella sativa

Common names: Black cumin, poivrette

Nigellas (as there are several species) are annual herbaceous plants with finely divided foliage, belonging to the Ranunculaceae family. They grow 40 to 50 cm tall and thrive in sunny, poor, and dry soils. Their delicate flowers, which bloom in early summer, are white for "sativa" and a stunning blue for the variety known as "Damascus." The flowers are followed by large capsules that last for a long time (often used in dried flower arrangements) and contain numerous seeds.

It is essential to distinguish "Nigella sativa," the only edible species, from other nigellas commonly found in gardens, such as Nigella damascena, which are not edible!

Nigella sativa contains over 100 components, giving it properties considered almost miraculous by some! Its power lies primarily in its essential compounds (nigellone and thymoquinone).

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A Little History:

The name nigella comes from the Latin "nigella," derived from "niger," meaning "black," referring to the color of the seeds.

Nigella, like many plants we still consume today, has been cultivated since ancient times.

Translation:

English and German: Nigella         Arabic: Sanoudj

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