Nigella Seeds Whole – 45g

$3.45

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45G

Product description

Nigella seeds are a small and triangular exotic spice. The seeds are black and have a nutty sharp flavour and pungent aroma. Even tough they can be incorrectly called black sesame seeds or black onion seeds, these are completely different. They are widely used in Middle Eastern and Indian cuisine. They are most commonly used in Turkish bread and are used in the Indian five seed blend Panch Poran.

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Flavour Notes:

With a nutty, sharp flavour and a pungent aroma, Nigella Seeds are predominantly used in Turkish, Middle Eastern and Indian cuisines.

Culinary Notes:

Use as a finishing garnish for texture and flavour or to add a sharp, zesty flavour to your curries, sauces and stews or sprinkle on top of your flatbread or loaves before baking for a hint of tang and texture.

Health Benefits:

Nigella Seeds are rich in antioxidants and known for immune-boosting, reducing inflammation, aiding in blood sugar regulation and even helping to lower cholesterol levels.

Ingredients:

100% Whole Nigella Seeds

country of origin:

India

other names or spelling:

Black cumin seed, black cumin, black caraway seed, black onion seed, kolonji, love-in-a-mist, Nigella sativa, Nigella, Kalonji, Charnushka

How to use

  • Use to make curries and vegetarian dishes
  • Use to flavour curries, dhal, rice, salad, chicken, chutneys, lamb and yoghurt.
  • Use for Arabic blends and garam masala recipes
  • Use in flatbreads and savoury biscuits and pastries
  • Use as a pepper substitute
  • It goes well with mustard, cumin, fennel, fenugreek, allspice, cardamom, cinnamon, coriander, cumin, pepper and turmeric
  • Use to season legumes, beans and vegetables dishes.
  • Sprinkle on naan, breads and rolls

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.