Location: Southern Turkey
Botanical classification: Ranunculaceae family
Variety: Nigella Sativa L
Known since antiquity for its gustatory and therapeutic properties (the Greeks and Romans notably used it to treat headaches and nasal fluxes), Nigella, also called black cumin, holds an important place in Oriental and Indian cuisine.
It is consumed in cooking as seeds or ground, and externally as oil.
Its flavor is more pronounced when ground. As seeds, it will infuse your dishes with its warm and slightly airy note.
Pairings:
Besides infusing in tea or coffee, it is used in pastries, tagines, couscous, and naans. You can also sprinkle it on fish en papillote, directly as seeds for a more subtle flavor, or ground to reveal all their flavors.
A little tip: to release its full aroma, you can dry-roast the seeds beforehand in a pan.
Health benefits:
Nigella is known for its many calming, regenerating, and vitalizing properties. Numerous studies have been conducted and reveal that nigella stimulates the immune system (a natural antihistamine boosting the body's defense system).
In phytotherapy, Nigella seeds are renowned for their beneficial effects on the digestive system. Indeed, black cumin seeds are digestive and carminative. They fight against fermentation and expel excess air from the intestines, reducing bloating and gas.
