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Black Cumin from West Bengal
Black Cumin from West Bengal
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Rs. 37.00
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Famously found in the tomb of Tutankhamen in Egypt, nigella or black cumin is a regular feature in Bengali cooking. The seeds find mention in various ethno-botany recipes across cultures, making it one of the oldest known, used and traded spices.
medicinal properties
Nigella is helpful against the common cold because of its anti-bacterial and anti-inflammatory properties
| flavour | woody, peppery, pungent |
| aroma | herbaceous, slightly citrusy |
| appearance | the small seeds are tear-drop in shape and black when dried |
|
storage |
whole seeds stay good for a long time; store them in small jars away from direct sunlight |
what you can cook with it
Traditionally used in Bengali cuisine as a tempering to perk up simple dishes, nigella or black cumin can be used to pepper anything, from fish to vegetables. It goes well in egg salads as well as in cheeses and dips.
| botanical name | Nigella sativa |
| origin | Nadia, West Bengal |
| processing | the seed capsules are dried and gently crushed to release the seeds |
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