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| − | [[Image:Nigella Sativa Seed.jpg|right|thumb|Nigella]]
| + | {{wikipedia::Nigella|Nigella}} |
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| − | '''Nigella''', also ''kalonji'' (कलौंजी or कलोंजी - Hindi), ''kezah'' (קצח - Hebrew), ''charnushka'' (Russian), çörek otu (Turkish), ''habbah Albarakah'' (حبه البركه - Arabic), ''siyah daneh'' (سیاهدانه - Persian).
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| − | Nigella is a small, black seed of the plant ''Nigella sativa''. Is is used as a spice across the [[Cookbook:Middle Eastern cuisines|Middle East]] and [[Cookbook:South Asian cuisines|South Asia]], providing a bitter taste and a faint smell of [[Cookbook:Strawberry|strawberries]]. It is one of the spices that make up the Bengali Five-Spice Mix, [[Cookbook:Panch Puran|Panch Puran]].
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| − | Nigella is often used in vegetable dishes. The seeds are roasted with other whole-seed spices such as [[Cookbook:Cumin|cumin]] and [[Cookbook:Coriander|coriander]] before being added to the main meal to simmer for a while. Nigella is also traditionally sprinkled on top of some types of [[Cookbook:Naan|naan]].
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| − | {{Wikipedia|Nigella sativa}}
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