Nigella Seeds Are My New Bagel Seasoning.
I’ll admit, when all the bagel seasonings turned into supermarket seasoning mix, I bought a giant container of them. The powerful concoction that transforms the consolation prize of plain bagels into the most coveted bagel could now be mine? And I could use it for everything ? And by God, I did it. I put it on everything—that is, until everything tasted the same. I got lost in this nation of seeds and dry onions for a while and had to reboot. Now, when I crave that savory onion flavor, nigella seeds are my secret ingredient for making the best breads, salads, and spreads.
What are nigella seeds?
Nigella seeds are obtained from the Nigella Sativa plant. These are small black seeds that look deceptively similar to black sesame seeds. You have to look closely to see that nigella seeds are pyramid-shaped while sesame seeds are flatter and rounder. You’ll find it often used in cooking in South and West Asia, although the seeds have become available worldwide in most major supermarkets.
Nigella, sometimes called black seed or kalonji, has a strong onion flavor bordering on cumin. While this may sound like the most unappealing taste, I’m telling you it’s fantastic. I would never have known about this if my cooking mum Nigella Lawson hadn’t once used the seed in an episode of her TV show. I don’t remember what she sprinkled on them, but I remember that I was on a mission to find something for myself. When I finally found them in a small bag in the spice section of the nearest supermarket, I didn’t even know what to do with them. I don’t want you to face the same problem.
How do I use nigella seeds?
Bread. When I think to myself, “Am I going to use all the bagel seasonings for this?” – then I use nigella seeds. They are simply wonderful as seeds to stick to a variety of breads. I sprinkle some nigella on a plate and press the raw dough for any savory bread or bun I’m making before the final proofing. Try using them in hamburger buns, dinner rolls, or savory cookies.
If you’re making pretzels, why not add some nigella seeds to the salt? Pigs in a blanket or sausage rolls are incredibly delicious with nigella seeds. Simply brush the buns lightly with egg wash (or water if you don’t have egg) and sprinkle with seeds. When making homemade pizza (here are my top tips for making a great ‘za), brush the edges of the crust with butter and sprinkle with nigella seeds before baking. You’ll get a light floral flavor from the onions that blooms with the sweetness of the tomato sauce.
Salads. I find it’s the little details that give salads the most interest. Salads don’t always have a ton of flavor. I think this is one of the reasons why they are so hard to sell. Sautéing and frying ingredients with oil and fat makes dishes taste good, so for a salad to turn out well, each component needs to have its weight. Seeds are a phenomenal way to add flavor to salads. Add the nigella seeds directly to the dressing or sprinkle them after the dressing is mixed with the other ingredients so they stick rather than fall to the bottom of the bowl.
Drops and spreads. This is the easiest way to start if you are not used to using seeds in cooking. Just start by sprinkling them onto sauces and spreads. My favorite product is homemade or store-bought hummus. I’ll open a container of hummus or tzatziki and cover the surface with nigella seeds. Then I’ll get a little of the herbal onion flavor with every bite of the cracker. When you make the sandwich, spread a little mayonnaise on the bread and sprinkle with nigella. Nigella seeds are great for garnishing avocado toast. And of course, for a bagel that truly has it all, cover the cut bagel with cream cheese and sprinkle with nigella seeds for extra flavor and a gorgeous color contrast.