Nigella Sativa
Nigella sativa seeds, also called black cumin in our earlier notes, have a strong, slightly bitter flavor with peppery and smoky edges. These whole seeds come from India and lend a distinctive savory aroma to breads and spice blends.
Sprinkle a little over flatbread before baking or add them to vegetables, lamb dishes or a garam masala-style blend. Start sparingly so their pungent flavor supports the other ingredients; the noodle bowl below offers another way to try them.
Origin: India
Ingredients: Nigella Sativa Seeds
Recipe to try
Eggplant & Pepper Sesame Noodle Bowls with Nigella Sativa
Serves: 4
Ingredients
- 1 teaspoon Nigella Sativa
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- 2 cups eggplant, cut into ½-inch cubes
- 2 cups bell pepper, diced
- 1 tablespoon neutral cooking oil
- 8 oz dry rice noodles
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons Sesame Seed, Hulled (toast before measuring)
Method
- Mix the featured seasoning with the olive oil and lemon juice.
- Prepare the rice noodles according to the package and drain.
- Heat the neutral oil in a large skillet over medium heat. Add eggplant, cut into ½-inch cubes and bell pepper, diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Stir the soy sauce and sesame oil into the seasoning mixture. Toss with the noodles and vegetables, adding a splash of water if needed. Scatter over sesame seeds.
Further reading
For independent information about botanicals and their safety, see the NIH Herbs at a Glance directory. Research on other preparations does not establish an effect for this product.
Product and wellness information
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