Also known as nigella, black caraway, black onion seed or kalonji, the flavor of charnushka can be described as smoky, nutty and peppery. Charnushka is native to western Asia and Southern Europe where it is cultivated and grows in the wild.
In the Middle East it’s used for breads, in India for spiced vegetables and curries. Cooks from India usually dry-roast or fry the seeds to bring out their full flavor before sprinkling them on vegetarian dishes and salads. Try experimenting with charnushka; it combines well with allspice, coriander, savory and thyme.
This seed also known as nigella is smoky, nutty, and peppery and pairs well with allspice, coriander, savory, and thyme.
Season breads, green and root vegetables, and curries. Flavor rice and legumes.
For 5 T of mix: Blend 1 T charnushka seeds, fenugreek seeds, fennel seeds, cumin seeds, and mustards seeds
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