Little black seeds, big savory personality! Nigella seeds bring a peppery, slightly bitter bite with hints of onion—perfect for giving breads and everyday dishes a flavorful finishing touch.
Often called kalonji in Indian cooking, these seeds are delicious sprinkled over naan, flatbreads, and rolls. Add them to potatoes, vegetables, lentils, or pickling mixtures, or briefly toast them to bring out their aroma. Despite the nickname “black onion seeds,” nigella seeds aren’t onion seeds at all!
Ingredients: Nigella seeds.
Nigella Flatbread: Brush 2 naan or flatbreads with 1 tablespoon melted butter or olive oil. Sprinkle with 1 teaspoon nigella seeds and a pinch of salt. Bake at 400°F for 5–7 minutes, until warm and lightly crisp.
Nigella Roasted Carrots: Toss 1 pound sliced carrots with 1 tablespoon olive oil, 1 teaspoon nigella seeds, ½ teaspoon cumin, and salt to taste. Roast at 425°F for 20–30 minutes, turning halfway through, until tender. Finish with a squeeze of lemon.