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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Nigella
[also Black Caraway, Black Cumin, Damascena, Devil in-the-bush, Fennel
flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed]
(Nigella sativa)
Family: Ranunculaceae
Native to Asia, Nigella is a spice that has been used since antiquity.
It was popular with Asian herbalists and pharmacists, and Nigella was
also used by the Romans for culinary purposes. The name nigella derives
from the Latin nigellus, or niger, meaning black. Nigella seeds are
small, matte-black grains with a rough surface and an oily white interior.
They are roughly triangulate, 1/16 to 1/8 inch long, and similar to
onion seeds. The seeds have little bouquet, though when they are rubbed
they give off an aroma reminiscent of oregano. The flavor is slightly
bitter and peppery with a crunchy texture. Nigella seeds also repel
certain insects, and are therefore used like moth balls.
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