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BLACK CUMIN Seeds
- Botanical Name: Nigella sativa
- Found in several sites from ancient Egypt, including Tutankhamun's tomb. Tastes like a combination of onions, black pepper, and oregano. They have a pungent, bitter taste and smell. The dry-roasted seeds flavor curries, vegetables, and pulses. They can be used as a "pepper" in recipes with pod fruit, vegetables, salads, and poultry.
- CULINARY USE: The seeds of N. sativa are used as a spice in Indian and Middle Eastern cuisines, and also in Polish cuisine. The black seeds taste like a combination of onions, black pepper, and oregano. They have a pungent, bitter taste and smell. In Palestine the seeds are ground to make bitter qizha paste.
The dry-roasted seeds 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 products, and are used as part of the spice mixture panch phoron (meaning a mixture of five spices) and alone in many recipes in Bengali cuisine and most recognizably in naan. Nigella is also used in Armenian string cheese, a braided string cheese called majdouleh or majdouli in the Middle East.
- Storage: Keep tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Store red spices, such as paprika and red pepper, in the refrigerator. They will hold their color and keep their flavor longer.
| PROCESSING | PACKING | 20' FCL Load | 40' FCL Load |
| Seeds, whole | PP Bags, 25 kg | 12,500 kgs | 25,000 kgs |
Specifications of Nigella Seeds
