Black caraway seeds

Black caraway seeds, also known as kalonji or black cumin in different regions of Latin America, are the tiny seeds of the Nigella sativa plant. These seeds have a characteristic intense flavor, slightly bitter and spicy, with an earthy aroma and nutty notes, making them a highly valued ingredient in the traditional cuisines of the Middle East, India, and some regions of Latin America.

Originating from Southwest Asia, these seeds have been used for centuries in both gastronomy and traditional medicine for their multiple benefits. Their use in recipes ranges from breads, flatbreads, and curries to pickles and marinades, providing a distinctive flavor and a special aromatic touch.

Regarding their properties, black caraway seeds are rich in antioxidants, contain anti-inflammatory compounds, and are known to aid digestion. Additionally, they provide minerals such as calcium, iron, and magnesium, and are a good source of essential fatty acids.

For cooking, it is recommended to lightly toast the seeds before use to enhance their aroma and flavor. They are ideal for adding a spicy touch to traditional breads, flatbreads like naan, stews, and spice blends.