Nigella Seed (Whole)

Earthy and nutty, these tiny, crunchy black seeds shine atop flatbreads and salads.

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$9.00

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  • Toast lightly, then sprinkle over flatbread, rolls and savoury pastries before baking.
  • Stir into salad dressings.
  • Also delicious sprinkled over roast potatoes and root vegetables.

Nigella or kalonji is the botanical name of the plant evocatively known as 'love-in-a-mist'. These small black seeds do not have a strong aroma; the taste is nutty, earthy and slightly bitter, with a crunchy texture. In India, whole seeds are dry roasted or fried and spread over vegetarian dishes and salads.

Nigella seed (100%)

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FAQs

A single origin spice comes from one specific growing region, rather than being combined with other spices into a blend. Because it's not mixed with anything else, you get the true, unaltered flavour of that spice.

A blend (like a Ras El Hanout or Souvlaki Rub) combines multiple spices to create a new, layered flavour. A single origin spice is just one ingredient on its own, which can be used in cooking, to create your own blends, or to season a dish with a distinct flavour.

We source each spice from its authentic land of origin, or from wherever in the world the quality is best. That's why you'll find, for example, Tasmanian Pepperberry, French Lavender and Cinnamon from Sri Lanka in our range, each is chosen because that region grows or produces it best.

Many of our ground single origin spices are milled locally in small batches to lock in freshness, rather than being milled overseas months before reaching Australian shelves. Whole spices are packed as they arrive from origin, so you can grind or use them as needed.

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Milled in Melbourne