Svart Spiskumminpulver
124,00 kr - 278,00 kr
Brews pale amber-brown
- Black cumin comes from Nigella sativa, a plant in the buttercup family that is unrelated to regular cumin. Known across kitchens as kalonji, black seed, and black caraway, it carries a nutty, peppery taste with gentle notes of onion, oregano, and thyme, plus a mild bitterness that deepens when warmed. Choose whole seeds for crunch and a slow release of aroma, or the fine powder when you want the flavour spread evenly.
- A little goes a long way in baking. Scatter whole seeds over naan, flatbread, focaccia, crackers, and savoury rolls before the oven, or stir the ground form into the dough itself. The fine grind blends smoothly into batters where whole seeds would sit on top, giving even colour and a rounded aroma right through the crumb.
- Use it to season dals, lentil soups, curries, roasted vegetables, and rice pilafs. Add it toward the end of cooking, or bloom it briefly in warm oil with other spices, since long high heat turns it bitter. A small amount sharpens pickles, chutneys, yogurt dips, and dressings, and it pairs naturally with coriander, fennel, paprika, and turmeric.
- Both forms slot into homemade spice mixes such as panch phoron style blends, dukkah, and all purpose table seasoning. Toasting whole seeds in a dry pan for a minute deepens the fragrance noticeably. With the milled version there is no grinding or toasting step before it goes into a rub or marinade.
- Available as whole seeds and as a fine, even powder, in a choice of pack sizes: a smaller jar to sample and a larger one for frequent cooking. Store either form in an airtight jar away from heat and light to protect the aroma, and use within about a year for peak flavour.
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