Story: These black cumin seeds are also known as “Nigella Seeds”, and are not related to the standard cumin we are all accustomed to, nor do they have a similar flavor profile. Traditionally regarded as a strong medicine for a variety of ailments in several cultures, black cumin seeds have been found in Tutankhamun’s tomb, ostensibly put there to join him in the afterlife.
Flavors: Tea-like aromas give way to a slightly bitter, mineral laden flavor with an almost grassy and peppery finish not unlike fine olive oils. When toasted and ground, black cumin becomes extremely exotic, deepening its intensely nutty, citric tones.
Use: Toast in a dry pan just until the seeds start to pop, then grind to release an exotic tapestry of aroma and flavor. Sprinkle over fish or chicken, then grill or broil for an extremely unique flavor. More traditionally, use in baking more unusual breads like naan, or on home baked hamburger buns and bagels.
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