Nigella Seeds

Nigella seeds, also known as kalonji, boast a complex flavor profile that combines nutty, peppery, and slightly bitter notes with a hint of onion. Their aroma is earthy and pungent, reminiscent of oregano, while their texture is crunchy yet delicate. Originating from the eastern Mediterranean and Southwest Asia, these seeds have been prized in Middle Eastern and Indian cuisines for centuries. Their unique taste adds depth to dishes, making them indispensable in spice blends like panch phoran and za'atar.

Notes

Store nigella seeds in an airtight container in a cool, dark place to preserve their potency. Toasting them before use enhances their flavor. They are most aromatic when freshly ground.

Uses

Sprinkled on naan bread before baking for a nutty crunch.
Added to spice blends like panch phoran for curries and lentil dishes.
Mixed into yogurt or salad dressings for a peppery kick.
Incorporated into Middle Eastern flatbreads like barbari.
Used in pickles and chutneys for added complexity.

Replacements

Caraway seeds for a similar earthy flavor.
Cumin seeds to replicate the nutty, slightly bitter taste.
Black sesame seeds for texture and mild nuttiness.

Lamb Chops

Tender and succulent, lamb chops are a culinary delight with their rich, gamey flavor and juicy, pink interior. Each chop is a perfect canvas for herbs and spices, promising a burst of savory goodness.

Cashews

Creamy, buttery, and irresistibly crunchy, cashews are the culinary chameleons of the nut world. Their rich, slightly sweet flavor makes them a beloved snack and a versatile ingredient in countless dishes.

Recipes to try

Spicy Arrabbiata Shells with Parmesan

Fiery and fresh, these pasta shells are smothered in a spicy tomato sauce and crowned with nutty Parmesan.

Tomato Tortellini Soup with Spinach

Warm up with this hearty, vibrant soup that's brimming with juicy tomatoes, tender tortellini, and a lush swirl of spinach.