Otherwise known as kalonji or black onion seeds, these tiny beauties are the product of a flowering herb plant that is native to Southwest Asia. The seeds and oil from this plant are often utilized in homeopathic medicine to treat a wide range of ailments, from indigestion and intestinal disorders to muscle aches, skin inflammations, and dandruff. The seeds are triangular in shape and pungent in aroma, with a savory, slightly bitter flavor that is reminiscent of dehydrated onions. Here, we have pressure-cooked them for fifty minutes to tenderize them and remove some of their bitter backbone. The result of the pressure cooking produced a tender seed, which still has its bold allium flavor along with notes of pine and citrus. The tenderized version of Nigella Sativa opens up a number of possibilities, from flavoring breads to making a puree to using in a relish of grapefruit and celery leaves. Time and a few tests will begin to allow us to uncover a few more thoughts and uses.
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