Nigella

ORIGIN

Nigella is a herb originating from the Mediterranean and East Asia. Its scientific name is Nigella Sativa and it belongs to the Ranunculaceae family. Nigella seeds can also be called ‘black cumin’ because of their appearance.

This plant has been grown since Ancient Egyptian times, when it was used mainly for its curative properties. Nigella is used primarily in the Middle East, Africa and Asia for its various benefits and has spread to Europe.

CULTIVATION METHOD

Black cumin, a herb measuring up to 60 cm, grows in sandy, clay soils in hot and not very humid climates. Nigella blooms from July to August.

Nigella is harvested at about the same time, when the follicles start to turn brown, usually in mid-August.

The major features of the plant are its straight stems with split leaves and flowers with 6 petals. Black cumin is mainly grown in the Mediterranean, East Asia, Saudi Arabia, Ethiopia and Sudan.

HOW TO USE IT WHEN COOKING

Nigella is an odourless seed, with plant-like flavours similar to marjoram.

It is very popular in Turkish and Indian cuisine. Black cumin is often used in baking, especially to give bread some flavour. This spice is often used in Moroccan cuisine to make tagines and couscous. Nigella seeds are also used to spice vegetables and side dishes (rice, pasta, etc.), enhance the flavour of soups and give taste to yoghurt-based dishes. They go perfectly with Ras el Hanout!