Nigella seeds 800g

Recipes & Uses

Recipe for Nigella Seeds

Nigella Seed Naan (Tandoori Style)

Makes: 6 naans
Prep Time: 2 hours (includes rising)
Cook Time: 15 mins

Dough Ingredients:

• 3 cups (375g) all-purpose flour (or sub 50% whole wheat)

• 1 tsp sugar

• 1 tsp active dry yeast

• 1 tsp salt

• 1 tsp nigella seeds + extra for topping

• ¼ cup plain yogurt

• 2 tbsp ghee or olive oil

• ¾ cup warm water (110°F/43°C)

To Finish:

• 2 tbsp melted butter or ghee

• 1 tbsp nigella seeds for sprinkling

• Optional: Garlic butter or fresh cilantro

Instructions:

1. Activate yeast: Mix sugar, yeast, and warm water. Let sit 5 mins until frothy.

2. 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.

3. Shape & cook:

   • Divide dough into 6 balls. Roll each into an oval (~¼-inch thick).

   • Wet fingers and press lightly to create dimples. Sprinkle with nigella seeds.

   • Cook on a hot skillet or grill 2–3 mins per side until puffed and charred in spots.

4. 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.

Perfect for Naan & Flatbreads

Nigella Seeds are a classic topping for naan, roti and other South Asian flatbreads.

Sprinkle the seeds over the dough before baking or cooking and gently press them into the surface so they stay in place.

Great for Curries & Dhal

Use Nigella Seeds in vegetable curries, dhal and lentil dishes, particularly as part of a traditional tempering or tadka.

Briefly cook the seeds in warm oil to release their aroma before adding the remaining ingredients.

Ideal for Pickling & Chutneys

Nigella Seeds are traditionally used in pickles, chutneys and brines, particularly in South Asian cooking.

Their peppery flavour and subtle bitterness work especially well alongside mustard seed, fenugreek, cumin and chilli.

Excellent for Bread & Savoury Baking

Sprinkle Nigella Seeds over focaccia, savoury scones, bread rolls and crackers before baking.

The small black seeds also add attractive colour and a delicate crunch to baked goods.

Great on Vegetables & Salads

Lightly toast Nigella Seeds and sprinkle them over roasted vegetables, potatoes, salads or grain bowls for flavour, texture and visual contrast.

Try Them with Cheese

Nigella Seeds pair particularly well with strong cheeses, olives and savoury platters.

Sprinkle them over baked cheese dishes or incorporate them into savoury breads and crackers.

How to Use Nigella Seeds

Use them whole or lightly crushed.

For a stronger aroma, toast the seeds gently in a dry pan for around 1–2 minutes until fragrant, taking care not to burn them.

Nigella Seeds, Kalonji or Black Onion Seeds?

These names are often used for the same culinary seed.

For clarity, Nigella Seeds / Kalonji are the best names to use, while “Black Onion Seeds” is a common descriptive name even though the plant is not part of the onion family.

Buy Nigella Seeds in Bulk in New Zealand

The generous 800g pack is ideal for restaurants, bakeries, caterers and home cooks who regularly prepare naan, curries, pickles and breads. SpicenEasy currently sells this product in its Bulk Buy range.

Order Nigella Seeds online in NZ from SpicenEasy for flatbreads, curries, dhal, pickling and savoury baking.

Storage

Keep tightly sealed in an airtight container in a cool, dark and dry place to help preserve the seeds' aroma and flavour.

Other Top Nigella Seed Recipes:

1. Bengali Aloo Posto – Potatoes cooked with nigella seeds and poppy seed paste.

2. Kalonji Paratha – Whole wheat flatbread stuffed with spiced nigella seeds.

3. Middle Eastern Za’atar Blend – Mix with thyme, sumac, and sesame seeds for dips.