mezzomediNigella seed
Peppery and herbaceous nigella seed, onion and oregano note, on breads.
Nigella seeds are small black seeds with a slightly spicy, peppery, and bitter flavor, with a delicate nutty note. Crunchy and fragrant, they enhance breads, pastas, and salads in Mediterranean and Middle Eastern cuisine. Often sprinkled raw, they release their aroma with heat.
Best pairings
Cumin Classic88%A common aromatic base of the Levant and Maghreb, harmoniously complementing the earthy notes of nigella.
Bread Classic82%Nigella seeds on flatbreads and pita.
Feta Classic78%Nigella seeds and feta, a fragrant topping for Levantine cheeses.
Pita bread Classic78%Nigella seeds on pita and manakish.
Labneh Classic76%Nigella seeds on mezze labneh.
Greek yogurt Aroma bridge74%Nigella seeds on yogurt and sauces.
Eggplant Aroma bridge72%Nigella on Levantine eggplant.
Za'atar Aroma bridge72%Nigella and za'atar on Levantine breads.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with nigella seed?
Nigella seed pairs especially well with cumin, bread, feta, pita bread and labneh. A common aromatic base of the Levant and Maghreb, harmoniously complementing the earthy notes of nigella.
What can I substitute for nigella seed?
If you don't have it, try: sesame seed, coriander seed, cumin.