Nigella

Nigella sativa is an annual herb about 20 to 60 centimetres tall with finely divided, feathery leaves and pale blue or white flowers. After flowering it forms an inflated capsule that splits open to release many small, tear-shaped seeds with a rough black surface and a creamy-white interior. The seeds are about 2 to 3 millimetres long. When crushed they release a pungent, resinous scent, and when toasted the flavour becomes nutty and mildly bitter. They should not be confused with true cumin or with onion seed, even though some English names suggest otherwise.

Nigella sativa is thought to have originated in south-western Asia and the eastern Mediterranean region, and it has been cultivated for so long that its exact wild range is hard to determine. Today it is grown in Egypt, Iran, Turkey, Ethiopia, India, Pakistan and Bangladesh, as well as parts of Eastern Europe. It prefers well-drained soils and a dry season for ripening. The plant is sown in spring or autumn depending on the region, and the capsules are harvested when they turn brown and dry, then threshed to free the seed.

Nigella seed has been found in archaeological contexts in the ancient Near East, and seeds were reported among the contents of the tomb of Tutankhamun in Egypt. The seed is mentioned in Greek and Roman writing on herbs, and it has been used in traditional medicine systems of the Middle East and South Asia for many centuries. In Islamic tradition the seed is well regarded and is commonly called habbat al-barakah, often translated as seed of blessing.

In modern times the seed is best known in the cooking of India, Bangladesh and the Middle East. It is one of the five seeds in the Bengali spice blend panch phoron, and it is sprinkled on naan, Turkish pide, Armenian string cheese and many types of bread. Nigella oil is pressed for use in cooking and in cosmetics, and research on the seed has grown, although most studies are small and the findings are preliminary.

Nigella seeds are used whole, usually after a brief dry toasting or a short fry in hot oil to release their aroma. They are scattered on flatbreads, rolls and savoury pastries, added to pickles, lentil dishes, vegetable curries and spiced rice, and included in spice blends such as panch phoron. Ground seed can be mixed with honey or yoghurt and used in marinades. Cold-pressed nigella oil has a strong flavour and is usually used in small amounts as a finishing oil or in dressings. The seeds pair well with cumin, fennel seed, fenugreek, mustard seed and onion.

Nigella seeds supply fat, protein and fibre in small serving sizes, along with minerals such as iron, calcium and magnesium. They contain thymoquinone and other plant compounds that have been studied in laboratories and in some small human trials, but the results are not strong enough to support firm health claims. The seeds are best viewed as a flavourful addition to a varied diet rather than a treatment for any condition. Typical culinary amounts are small, so their nutritional contribution is modest.