13.5 Food Applications
Nigella seeds are pungent–bitter in taste and have strong aroma. Seeds are used in
the Middle East and India as a spice and condiment and sporadically in Europe as a
substitute of pepper as well as spices (Srinivasan 2018; Sharma et al. 2005). It is
widely used as a minor ingredient in food preparation including pickles, naan (a type
of Indian flat bread), and bakery products to give a characteristic flavor. In the
Middle Eastern countries, Nigella seeds are used in bread dough and are a vital
component of choereg rolls. Roasted Nigella seeds are widely used to flavor the
curries, dhal, and chutney and several other culinary preparations including mildly
braised lamb dishes such as korma. Nigella seeds, seed meal, and oil are also used as
adjuncts to give characteristic flavor.
Nigella is also used as an ingredient in a mixture of spices (garam masala) and is a
crucial part of one of the five spices in panch phoran which is a combination of five
different whole spices including Nigella seed, fenugreek seed, black mustard seed,
cumin seed, and fennel seed. The panch phoran originated from the Indian subcontinent and widely used in Bangladesh, Eastern India, and Southern Nepal cuisines
(Malhotra 2012). Since Nigella seeds have a strong flavor and aroma, they are also
used as insect repellent to preserve the grains. Conventionally, Nigella seed oil is not
used for edible purpose; however, it is widely utilized for medicinal purpose due its
numerous health benefits including antifungal, antibacterial, antidiabetic, antioxidant, anticancer, and cholesterol-lowering activities. Looking in to Nigella seed oil’s
health benefits, recently, it has been introduced as an edible oil in several countries
including Egypt, Southern Europe, Israel, and Lebanon.
13.6 Conclusions
Nigella seeds are widely used as part of food recipe; however, it is not utilized as a
major ingredient in food preparation due to its pungent flavor which comes from its
essential oil. Nigella seed contains all nutrients including fat and water-soluble
vitamins as well as minerals. Nigella seeds have balanced proteins and contain all
essential amino acids which may play an important role in combating protein
malnutrition. The high oil content of Nigella seeds makes it a perfect source of
edible oil which contains numerous biological active compounds and may help in
reducing the burden of noncommunicable disease. Presently, Nigella seeds have
limited food application, and further efforts are required to develop food recipes
where it should be used as key functional ingredient.
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P. Sharma and T. Longvah
Nigella seeds are pungent–bitter in taste and have strong aroma. Seeds are used in
the Middle East and India as a spice and condiment and sporadically in Europe as a
substitute of pepper as well as spices (Srinivasan 2018; Sharma et al. 2005). It is
widely used as a minor ingredient in food preparation including pickles, naan (a type
of Indian flat bread), and bakery products to give a characteristic flavor. In the
Middle Eastern countries, Nigella seeds are used in bread dough and are a vital
component of choereg rolls. Roasted Nigella seeds are widely used to flavor the
curries, dhal, and chutney and several other culinary preparations including mildly
braised lamb dishes such as korma. Nigella seeds, seed meal, and oil are also used as
adjuncts to give characteristic flavor.
Nigella is also used as an ingredient in a mixture of spices (garam masala) and is a
crucial part of one of the five spices in panch phoran which is a combination of five
different whole spices including Nigella seed, fenugreek seed, black mustard seed,
cumin seed, and fennel seed. The panch phoran originated from the Indian subcontinent and widely used in Bangladesh, Eastern India, and Southern Nepal cuisines
(Malhotra 2012). Since Nigella seeds have a strong flavor and aroma, they are also
used as insect repellent to preserve the grains. Conventionally, Nigella seed oil is not
used for edible purpose; however, it is widely utilized for medicinal purpose due its
numerous health benefits including antifungal, antibacterial, antidiabetic, antioxidant, anticancer, and cholesterol-lowering activities. Looking in to Nigella seed oil’s
health benefits, recently, it has been introduced as an edible oil in several countries
including Egypt, Southern Europe, Israel, and Lebanon.
13.6 Conclusions
Nigella seeds are widely used as part of food recipe; however, it is not utilized as a
major ingredient in food preparation due to its pungent flavor which comes from its
essential oil. Nigella seed contains all nutrients including fat and water-soluble
vitamins as well as minerals. Nigella seeds have balanced proteins and contain all
essential amino acids which may play an important role in combating protein
malnutrition. The high oil content of Nigella seeds makes it a perfect source of
edible oil which contains numerous biological active compounds and may help in
reducing the burden of noncommunicable disease. Presently, Nigella seeds have
limited food application, and further efforts are required to develop food recipes
where it should be used as key functional ingredient.
344
P. Sharma and T. Longvah