Also known as tikur azmud, nigella seeds, charnushka seeds, kalonji, black caraway, black onion seeds, and Roman coriander. Aromatic with a peppery bite with a very complex flavor tasting like a mix of onion, cumin, and oregano.

An ingredient in the Ethiopian spiced butter Niter Kibbeh and the spice blend Berbere. Dry-roast in a skillet until they pop for a smokey, crunchy topping for hummus, breads, salads, and stir-fry. I love it in the Indian spice blend panch phoron which I almost always use in Indian Dals and Indian Curries.

Cuisines: Lebanon, Ethiopia, India