Traditions with nigella

Nigella seeds, also known as kalonji or black cumin, are small black seeds with an oniony, peppery taste, scattered on naan and bread, in pickles, in Bengali panch phoron and in the breads of the Middle East. They have been used for thousands of years, and were found in Tutankhamun's tomb. In Islamic tradition, they are respected, as the Prophet is reported to have praised them. These pages describe where they feature and what they mean.

Where it is used

In India and Pakistan, nigella tops naan and paratha, and flavours pickles and vegetable dishes. In Bengal, it is part of panch phoron. In Turkey, it is on simit, pastries and cheese breads, in Egypt and Iran it tops flatbreads and in Ethiopia it is in berbere. In Armenia it is in the string cheese. In Germany and Eastern Europe, it is baked into rye breads.

What it means

In Muslim communities, nigella seed and honey are a traditional food, in line with the Prophet's reported saying, and are described here as tradition and not as medical advice. In Egypt, the seeds are strewn over bread to mark celebrations. Their dark colour against the golden crust makes them a sign of a freshly baked loaf, and bakers across the region use them as a signature.