The dry-roasted seeds flavour curries, vegetables, and pulses. They can be used as a seasoning in recipes with pod fruit, vegetables, salads, and poultry. In some cultures, the black seeds are used to flavour bread products, and are used as part of the spice mixture panch phoron (meaning a mixture of five spices) and alone in many recipes in Bengali cuisine and most recognizably in naan.[10] Nigella is also used in tresse cheese, a braided string cheese called majdouleh or majdouli in the Middle East

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