Black seed is the name used for Nigella sativa, an herb in the Ranunculaceae family that produces small black seeds. Black seed is also referred to as nigella, black caraway, black cumin, and fennel flower. Recipes may use whole or crushed seeds.
United States: Black seed is an optional decorative ingredient in one version of the braided challah, a Jewish-style bread loaf served at Shabbat meals. It is commonly used in American cuisine.
Canada: Early settlers of Canada supposedly cultivated black seed extensively and used it as a substitute for nutmeg or pepper.
England: Nigella sativa was brought to England from Egypt in 1548, and its seeds were used as a seasoning.
Poland: In Polish cuisine, black seeds are primarily sprinkled on breads and rolls like poppy seeds.
India: Nigella sativa is commonly used in Indian cuisine to add flavor to curries, korma, and dahl. It is also a part of many spice mixtures, such as the Bengali five-spice, and can be found in Indian breads such as naan. It is also used in casseroles, stews and vegetable dishes.
Egypt: In ancient Egypt, Nigella sativa was sprinkled on breads and rolls. It was also mixed with other grains to make barley meal porridge, food for the afterlife.
Iran: Black seed is used to flavor vinegar, which is then utilized for pickling vegetables such as the torshi-ye leeteh and torshi-ye meeveh.
Lebanon: Black seeds are used to add flavor to cheeses, such as the Lebanese haloumi.
Turkey: A Turkish bread called corek is flavored with Nigella sativa. In most of the Middle East, the black seed is sprinkled on breads and crackers.
Ethiopia: Nigella sativa is cultivated in many provinces of Ethiopia. The seeds are used in flavoring bread and local beverages. Black seed powder is added to berbere sauce ("wot") to mask the pungency of pepper.
References
Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
Where to buy Black seed oil
http://www.theblessedseed.com/
http://www.regenerativenutrition.com/
http://www.taylor-jackson.com//
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