Nigella Seeds (Churfranken)

Nigella from Churfranken, regionally grown seeds for bread and vegetables

Nigella, also called black cumin or Roman caraway, from regional cultivation in Churfranken. A very aromatic, decorative seed with a nutty-savoury, lightly peppery note. Botanically, nigella is related neither to caraway nor to cumin. Sorted and packed in Klingenberg am Main.

How to use

A classic for flatbread, rolls, naan and savoury pastries. Seasons leaf and root vegetables, pulses, rice and fried potatoes. Adds an accent to Indian curries, Turkish salads and cream cheese.

Important: Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.

At a glance

• Nigella seeds from regional Churfranken cultivation
• A nutty-savoury, lightly peppery and decorative seed
• Sorted and packed in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for bread, curries and vegetables

Goes well with

From the same regional cultivation come our coriander seeds Churfranken and the fenugreek seeds Churfranken. For bread and bowls, our black sesame seeds are a great match. More in our spices.

Frequently Asked Questions

Is nigella the same as cumin?
No. Nigella (Nigella sativa) is botanically related neither to cumin nor to ordinary caraway. The small black seeds taste nutty-savoury and lightly peppery.

What do I use nigella for?
For flatbread, naan, rolls and savoury pastries, to season vegetables, pulses and rice, as well as in curries, salads and on cream cheese.

Should I toast the seeds?
Briefly toasting them in a dry pan intensifies the nutty aroma. Take care that the seeds do not burn.

How do I store nigella?
Dry, dark and well sealed, so the aroma is preserved for a long time.