Nigella Sativa

For some reason, the Nigella Sativa, a plant that produces a small black spice seed, is almost entirely unknown in the United States. It is known by many names. Black Cumin, Black Fennel, Black Onion Seed, Roman Coriander, Black Carroway or Nutmeg Flower in English. All utterly inaccurate names. Kolanji in Hindi. Kezah in Hebrew. ḥabbatu l-barakah or "seed of blessing" in Arabic. It has a long history- King Tut was found with a bottle of the oil extracted from this seed. It is mentioned in the Bible (Isaiah) and in the Koran. In the latter case, Muhammad claims it cures everything but death. Claims of that nature are still quite common.

Whether it cures cancer or not, the seed is an amazing addition to a huge number of foods. Historically it is added to breads throughout the Middle East, sprinkled on Peshawari naan, added to curries and chutneys in India, added to cheeses in the Mediterranean, made into tea in Asia. I find it goes quite well in any number of dishes. Mixed with mashed sweet potato and served with thinly sliced seared salmon. Added to chicken sausage. Essential in pear chutney. Or even in something as simple as a 1-2-3 sugar cookie, which I made today- inspired by Ruhlman's brilliant new book 'Ratio'-about which I have much to say, but perhaps later.