posted on Oct, 2 2013 @ 05:40 AM
Nigella Sativa is also called Charnushka and many other names.
This is commonly used on the top of jewish Rye bread.
I tried it out of curiosity and fell utterly in love with it. It's the first time I ever understood what it means when someone says a spice tastes
"smoky." It also tastes slightly salty despite it isn't a salt so if you reduce your salt, this is a good addition for your palate I suppose.
It is really wonderful used on eggs and really anything that is non-sweet. You can overdo it though, as it is a strong flavor.
My favorite seed is caraway, so I wasn't surprised to discover this is also sometimes called "black caraway." Even though to me, it tastes quite
different than caraway.
As for the long list of medicinal uses, actually you'll find that nearly any truly native plant material that has been researched has about the same
situation, of a shockingly long list of beneficial uses. Generally, if we spent more time eating real food instead of chemically enhanced cardboard
with twinkie-fats we'd probably be healthier as a culture...