Aroma reminiscent of oregano with a mild smokiness. Slightly bitter and peppery with a crunchy texture. Releases its aroma when fried in oil. Used in Indian and the Middle East cuisines. Often used with vegetable and lentil dishes. It can be used in combination with cumin seeds and fenugreek as a tempering spice blend.

Try using ½ tsp of Nigella in oil with onion, green beans and chopped potato to produce a quick and delicious stir fried vegetable.

As of 1st January 2017 Cardamome and Compagnie has stopped trading. It has been a pleasure and we are very grateful to our loyal customers who have supported us over the years. Sadly our endeavour comes to an end. Our best wishing and happy cooking.