Unique Ways to Use Black Seed (Nigella Seeds)

Black seeds, also called nigella seeds or kalonji, are from the Nigella sativa species and are often sold in bulk quantities.

Although not as popular in the states, they are a common recipe ingredient in other parts of the world, especially India and the Middle East.

They are a bit different than your average nut or seed however with a savory, bitter and slightly peppery taste. About the size of a sesame seed, they have a chewier texture not really all that palatable for eating by the handful.

Frequently considered a "spice seed" because of its distinct flavor profile, black seed often accompanies other seasoning favorites on the list of herbs and spices.

While not as concentrated as black seed oil, the small dark dense seeds do, of course, contain the valued list of compounds known as thymoquinone, thymohydroquinone (also called nigellone) and thymol. These are the bioactive constituents known for their strong antioxidative, anti-microbial and anti-inflammatory qualities.

In gourmet cooking, the seeds are often dry-roasted briefly to enhance aroma and flavor. And yes, they can withstand heat via roasting as shown in some research. But we feel it's best to keep cooking time to a minimum to preserve these precious nutrients. Luckily, the many ways we will now discuss do just that.

1) Salad Dressings - Because of their savory thyme-like flavor, nigella seeds blend well in salad dressings using either the whole seeds or ground powder. When placed in a vinegar base they will naturally release their medicinal components. Kind of like a tincturing method. This is one of our favorite ways to use black seed. They are also great in a fire cider recipe.

2) Spice Mixtures - Black seeds make the perfect addition to many spice mixture blends. These are combos, like Chinese five spice or Za'atar, that are ready in your spice rack when you need them. Black seed is used specifically in the East Indian whole seed five spice blend called Panch Phoron, composed of equal parts of kalonji (black seed), cumin seed, fenugreek seed, fennel seed and mustard seed. They are also utilized in the Egyptian spice mixture known as Dukkah, usually a combination of toasted hazelnuts, sesame seeds, nigella seeds, coriander and cumin.

3) Flavored Oil - Black seeds or kalonji can be infused into melted ghee, butter or coconut oil. When cooled and solidified, this can be used as a type of low temp cooking fat when preparing savory foods, sautéing vegetables or when grilling onions. This is similar to the way nigella seeds are utilized in Ethiopia when serving a collard green dish called Ye’abesha Gomen.

4) Black Seed Honey - Black seeds can be infused into honey and used by the teaspoon when you feel the onset of a sore throat. The Palestinian thick paste known as Qizha, is made from ground nigella seeds, honey and date syrup. It’s eaten as a diamond-shaped dessert, used in dessert recipes or traditionally taken by the spoonful to ward off sickness.

5) Flatbreads - It is very popular to use the almighty black nigella seeds when baking bread and especially when making flatbreads. In India, they are used in naan or brushed with ghee and pressed on the dough before pan-frying.

6) Food Topping - Raw black seeds, especially when ground, make a nice topping for meals and salads. They can be served over hummus or any dip or pate.

7) Tea Infusion - One unique way to use these seeds is to infuse them in hot water and consume as a tea. This will release their fragrance as well as beneficial compounds.

8) Stir-Frys - You can add black seeds or ground powders to quick vegetable stir-fries. They pair well with ginger or garlic and other aromats like thyme or oregano. Black seeds are used in the classic Bengalese Indian dish called Sada Aloo Chorchori, a type of stir-fry blend of potatoes, onions, nigella seeds, asafoetida and green chilies.