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FOOD NIGELLA EACH SPICEJET AIRCRAFT HAS BEEN NAMED AFTER A PARTICULAR SPICE. IN THIS ISSUE WE TALK ABOUT THE BENEFITS AND USAGE OF NIGELLA tend to miss it out. Case in point, the naan or bread variety that comes with a generous sprinkling of this bitter seed that lends that otherwise onedimensional accompaniment, its taste profile. Corporate Chef, ITC Hotels, Chef Majit Gill calls nigella seeds, “a fascinating spice that can work wonders to a dish, and is the single spice that pairs beautifully with all other spices – be it coriander, cumin, fenugreek or even ajwain.” In fact, he adds, “What not many people realize is that it is kalonji that gives the pickle the bitter-soursweet to bitter-sweet taste that one remembers an achar for.” The interesting manipulation of nigella seeds is perhaps one of the reasons why it is one of the five ingredients of the Oriya Paanch Phoran, which is used from dal to relish to fish and even making vegetables, especially poi saag and water cress. Assamese Masor Tenga and Punjabi Achari Fish Tikka are some fine examples of how Salmon Tikka beautifully nigella seeds – an Italian THE ANONYMOUS SPICE FROM PICKLES TO BREAD GARNISH, IT IS EASY TO CONFUSE KALONJI OR NIGELLA SEEDS WITH BLACK SESAME, black cumin or even jhakia (wild mustard) seeds of Uttarakhand, to the naked (untrained) eye at least. After all, each of the spices here though terminology that came from grano nero, which literally means black grain – lends itself to a dish. And yet fascinatingly, adds food historian Ashish Chopra, who uses the seeds liberally to add flavours to toast, fish curries and even pizza, “Kalonji, FROM BISCUIT FLAVOURANTS TO characteristically different is tiny in which is often mistaken as onion seeds BEING THE KEY INGREDIENT OF EAST shape, black (or a shade of black) in and assumed to be a substitute for onion INDIA’S PAANCH PHORAN, HERE IS A colour and often used either for (which is a sweet-astringent herb), is a SPICE THAT IS ABUNDANTLY USED BUT tempering, as a flavourant in bread or spice with a dull bitter taste. In fact, RARELY SPOKEN OF – NIGELLA SEEDS together to give a dish or pickle its taste, someone who has tried its peers like OR AS WE CALL IT, KALONJI. BY MADHULIKA DASH and interestingly, each one of them has a bitter-to-pungent taste while raw. This perhaps is the reason that most of the time even when we see kalonji, we black cumin and even black sesame seeds would find biting into a raw kalonji disappointing. Because on its own, it gives little promise to what wonders it MADE IN PUNJAB 78 MAY 2017
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