Nigella seeds come from the annual herb Nigella sativa and are tiny, black and slightly peppery and are common to Indian and Middle Eastern cuisine. Sometimes called black cumin to which they bear no taste resemblance.
Nigella seeds
Also known as black onion seeds. These tiny, angular, deep black seeds have a nutty, peppery flavor. Used in India and the Middle East as a seasoning for vegetables.
Nigella seeds have little odour, but when ground or chewed they develop a vaguely oregano-like scent.
In the Middle East, Nigella Seeds are added to the bread dough to enhance the flavor and texture. The flavor within the seed is enhances after it is baked, toasted or fried in a small amount of oil or juices of foods.
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Heat the oil in a lidded frying pan, add the nigella seeds, onions and a generous sprinkle of salt and cook for 4-5 minutes, or until the onions have softened. Stir in the remaining turmeric, Madras powder and cauliflower florets.
Cut the potatoes into 12mm (½") cubes and cook them in only a little water with salt, haldi and nigella seeds.
When the potatoes are almost cooked mix in the fresh coriander and green chilies.
The Indian word for the jet-black seeds of the nigella plant used as a spice. It is often sprinkling over curries, naan bread and rice pilau. Look for nigella seeds at spice stores.
Kecap manis ...
 See also: Spices, Seed, Onion, Nigella, Tongue
  
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