Otherwise known as kalonji or black onion seeds, these tiny beauties
are the product of a flowering herb plant
that is native to southwest
Asia. The seeds and oil from this plant are often utilized in
homeopathic medicine to treat a wide range of ailments from indigestion
and intestinal disorders to muscle aches, skin inflammations and
dandruff. The seeds are triangular in shape and pungent in aroma with a savory,
slightly bitter flavor that is reminiscent of dehydrated onions.
Here we have pressure cooked them for fifty minutes to tenderize them and remove some of their bitter backbone. The result of the pressure cooking produced a tender seed which still has its bold allium flavor along with notes of pine and citrus. The tenderized version of Nigella Sativa opens up a number of possibilities from flavoring breads to making making a puree to using in a relish of grapefruit and celery leaves.
Time and a few tests will begin to allow us to uncover a few more thoughts and uses.
Here we have pressure cooked them for fifty minutes to tenderize them and remove some of their bitter backbone. The result of the pressure cooking produced a tender seed which still has its bold allium flavor along with notes of pine and citrus. The tenderized version of Nigella Sativa opens up a number of possibilities from flavoring breads to making making a puree to using in a relish of grapefruit and celery leaves.
Time and a few tests will begin to allow us to uncover a few more thoughts and uses.
