Nigella Seeds/ Black cumin 80g
The seeds can be dry roasted or tempered in hot oil for a few seconds to flavor curries, vegetables, and pulses. They can be used as a seasoning in recipes with pod fruit, vegetables, salads, and poultry. In some cultures, the black seeds are used to flavor bread
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Nigells/ Black Cumin Recipe
🥯 Naan Bread with Nigella Seed Topping
The buttery, aromatic flatbread that put kalonji on the global food map
📜 Authentic Recipe
Ingredients:
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3 cups (360g) all-purpose flour
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1 tbsp nigella seeds (plus extra for topping)
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1/2 cup yogurt
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1 tsp baking powder
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1/2 tsp salt
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2 tbsp ghee (or butter)
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1 tsp sugar
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1/4 cup warm milk
Key Steps:
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Activate seeds: Dry-toast 1 tbsp nigella seeds 30 sec → grind half (releases nutty aroma)
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Knead dough: Mix flour, ground seeds, yogurt, and wet ingredients
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Rest: 2 hours (develops tangy flavor)
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Cook: Stretch into ovals → brush with ghee → press whole nigella seeds on top → skillet-cook until charred
Serving Ritual:
🔥 Pair with daal tadka or butter chicken
🌟 Why Nigella Seeds Shine:
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Texture: Crunchy pop contrasts soft naan
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Health halo: Ancient remedy for digestion (Ayurveda/Unani medicine)
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Flavor bridge: Complements both savory (curries) and sweet (Persian pastries)
Pro Tip:
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For extra fragrance, infuse seeds in warm ghee before brushing
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No yeast? Baking powder + yogurt creates perfect rise
🥇 Other Top Nigella Seed Recipes:
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Bengali Panch Phoron (5-spice blend with kalonji)
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Turkish Simit (sesame-nigella crusted bread rings)
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Middle Eastern Za’atar (some versions include nigella)
Science Bit:
Nigella’s thymoquinone compound:
→ Antioxidant properties studied in 1,200+ papers
→ Heat-stable (unlike many spices)
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