Nigella (Black Cumin)


Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin.  Used primarily as a spice in Indian and Middle Eastern cuisines.

Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.


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(Based on 3 reviews)

This fiery spice blend is used in many Ethiopian dishes. Builds a powerful curry sauce and doubles as a rub on meats and vegetables. Great addition to a Bloody Mary, sweet potato and cob corn.

Hand blended in small batches with: Chiles, fenugreek, ginger, long pepper, cardamom, cinnamon, nigella, coriander, allspice, and clove.


Recommended Recipes:

Berbere Doro Wat

Berbere Sweet Potato Curry


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Mustard, Black


Black Mustard, though very similar to Brown Mustard, comes from a different plant — the Brassica Nigra.  The seeds are very flavorful, but have almost no aroma.  Black Mustard is thought to be the seed of which Jesus spoke.

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