Nigella seeds 800g
Discover the unique, bold flavour of Nigella Seeds. These intriguing black seeds offer a complex taste—reminiscent of onion, oregano, and black pepper—with a subtle, bitter crunch. A staple in Indian, Middle Eastern, and Bengali baking for flatbreads, pickles, and curries.
The Ancient Seed with a Modern Culinary Punch
Despite their common name "black onion seeds," Nigella Seeds are not related to onions. Instead, they offer a truly unique flavour profile all their own: a sharp, peppery kick with warm, earthy tones and a hint of oregano. Their intriguing, slightly bitter taste and crunchy texture make them a captivating addition to both savoury and some sweet dishes.
A cornerstone of culinary traditions from India to Egypt, these seeds are celebrated for their ability to add depth, texture, and a visually striking black speckle to everything from naan bread to cheese platters.
Why Choose Our Nigella Seeds?
Unique, Complex Flavour: Delivers a multi-layered taste of onion, pepper, and herbs that is impossible to replicate with any other spice.
Textural Crunch: Adds a delightful, subtle crunch and visual appeal as a garnish or topping.
Flatbread Essential: The classic seed sprinkled on top of naan, roti, and other South Asian flatbreads.
100% Pure & Natural: Nothing added, nothing taken away. Just pure, whole nigella seeds (Nigella sativa).
Culinary Inspiration: How to Use Nigella Seeds
Unlock the bold potential of this ancient seed:
Flatbreads & Baking: Generously sprinkle over naan bread, focaccia, and savoury scones before baking.
Pickling & Preserving: A traditional ingredient in pickles, chutneys, and brines, especially in Bengali cuisine.
Salads & Vegetables: Sprinkle over green salads, potato salad, or roasted vegetables for a flavourful crunch.
Cheese & Charcuterie: An excellent pairing for strong cheeses, cured meats, and olives on a platter.
Curries & Dals: Often used in tempering (tadka) for Indian dals and vegetable curries.
How to Use: For the most flavour, lightly toast the seeds in a dry pan for 1-2 minutes until fragrant. They can be used whole or lightly crushed. When baking, press them gently into the dough so they adhere.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect their potent aroma.
Ingredients: 100% Whole Nigella Seeds (Nigella sativa).
Information
Recipe for Nigella Seeds
Nigella Seed Naan (Tandoori Style)
Makes: 6 naans
Prep Time: 2 hours (includes rising)
Cook Time: 15 mins
Dough Ingredients:
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3 cups (375g) all-purpose flour (or sub 50% whole wheat)
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1 tsp sugar
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1 tsp active dry yeast
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1 tsp salt
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1 tsp nigella seeds + extra for topping
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¼ cup plain yogurt
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2 tbsp ghee or olive oil
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¾ cup warm water (110°F/43°C)
To Finish:
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2 tbsp melted butter or ghee
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1 tbsp nigella seeds for sprinkling
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Optional: Garlic butter or fresh cilantro
Instructions:
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Activate yeast: Mix sugar, yeast, and warm water. Let sit 5 mins until frothy.
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Make dough: Combine flour, salt, and 1 tsp nigella seeds. Add yeast mix, yogurt, and ghee. Knead 5–7 mins until smooth. Cover and let rise 1–2 hours until doubled.
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Shape & cook:
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Divide dough into 6 balls. Roll each into an oval (~¼-inch thick).
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Wet fingers and press lightly to create dimples. Sprinkle with nigella seeds.
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Cook on a hot skillet or grill 2–3 mins per side until puffed and charred in spots.
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Finish: Brush with melted butter and extra nigella seeds. Serve warm!
Why Nigella Seeds Shine:
✨ Unique flavor: Earthy, slightly bitter, and onion-like (but milder than onions).
🔥 Textural pop: Tiny crunch contrasts the soft naan.
🌿 Digestive aid: Traditionally used in Ayurveda for gut health.
Other Top Nigella Seed Recipes:
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Bengali Aloo Posto – Potatoes cooked with nigella seeds and poppy seed paste.
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Kalonji Paratha – Whole wheat flatbread stuffed with spiced nigella seeds.
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Middle Eastern Za’atar Blend – Mix with thyme, sumac, and sesame seeds for dips.
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Nigells seeds 1kg
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