Kalonji / Nigella
黒ゴマに似て非なるもの！オレガノと玉ねぎの香りを持つ黒い雫
Description
Looks exactly like black sesame, but frying yields a highly aromatic savory faint bitterness resembling onions or oregano. An accent for Naan and veg dishes.
Classification: For Hardcore Fans,Whole Spice,Onion Aroma
Shops selling Kalonji / Nigella
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Kalonji(Nigella seeds)
Instructions
- When making Naan, scatter Kalonji on the dough surface and bake in a tandoor oven as a visual/aroma accent.
- In Bengali cuisine, fry briefly in oil at initial tempering to transfer savory flavor to potatoes/veg stir-fries.
- Since aroma evaporates easily, don't boil long; just apply brief heat.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Black sesame (subs for looks but aroma is completely different)
Pairing
Naan topping, Bengali potato stir-fry (Aloo Posto)
Trivia
[Trend] Sometimes called 'Black Cumin' or 'Onion Seed', but botanically unrelated to onions or cumin. An important member of Bengali cuisine's ultimate spice mix 'Panch Phoron', significantly tightening the dish's visuals.
Eating tips & etiquette
[Unique Eating] Bite and crush the Kalonji stuck to the surface of freshly baked Naan, directly tasting the onion-like savoriness bursting amidst the wheat's sweetness!
Allergen
None