The Science of Spice

129

NIGELLA

Ni

Flavour Group | EARTHY TERPENES | Nigella

Kitchen

creativity

Nigella is a punchy spice that releases a mild heat on the tongue and has a slightly

bitter, herby, charred onion-like flavour. It is widely used in Indian cooking and its

preservative properties make it a fine pickling spice for fruit and vegetables.

BLENDING SCIENCE

Look to the secondary flavour compounds of nigella for effective spice pairings:

significant concentrations of cymene give the spice its earthy, fresh aroma, and

smaller amounts of the mild terpenes pinene and limonene are also present.

CYMENE

woody | bitter |

turpentine-like

PINENE

pine-like | woody |

camphorous

LIMONENE

citrus | herby

additional pinenes bring

depth to the pine elements:

black pepper contributes

mild pungency and bitterness

cinnamon enhances

the woody qualities, drawing

out sweetness

combine with other cymenes

to enhance the fresh notes:

ajwain’s thymol tastes like

oregano and links to nigella’s

herbiness, adding bitterness

and menthol-like cooling

cumin brings musky warmth

nutmeg used sparingly adds

woody, warming spicy notes

pair with the fruity nuances

of other limonenes:

coriander’s dominant floral

citrus counterbalances nigella’s

onion-like bitterness

caraway brings anise-like,

peppery pungency

FOOD PARTNERS

Vegetables Add to vegetarian

curries made with root vegetables,

squash, or aubergine.

Grains and pulses Flavour rice and

bulgur wheat with lightly toasted seeds;

fry briefly in oil or ghee and stir into

just cooked dhal.

Eggs Sprinkle over scrambled

or fried eggs.

Breads Combine with white sesame

seeds and stir into flatbread dough or

sprinkle on top. Also works well with

rye breads.

Goat’s cheese Work the seeds into

a cheese dip made with whipped feta or

other goat’s cheese.

Lamb Use in a slow-braised Indian

korma or Moroccan tagine.

RELEASE THE FLAVOUR

Nigella seeds are hard to break, and their

flavoursome oils are locked away in

minute capsules. One way to help the oils

escape is by grinding seeds, then toasting

in a dry frying pan, which also generates

additional pyrazine flavour compounds.

The oregano connection

Nigella’s main flavour compound – nigellone – is almost unique in nature, yet many people detect

a similarity with oregano. The explanation is that nigellone forms from the sticking together

of molecules of thymoquinone, a medicinal-tasting compound that is also found in oregano.

BLEND TO TRY

Try this recipe for a classic blend

featuring nigella, or why not adapt it

with some blending science?

Panch phoran p43

Pyrazines are

formed by the

reaction of

proteins

with sugars

Oregano

flavours Thymoquinone Nigellone

Nigella flavour

compound

O

O

O

O O

O O

O

H 3 C

CH 3

CH 3 CH^3

CH 3

CH 3

• =

N

N

N

N NNNN NN

128-129_Nigella.indd 129 13/06/2018 16:23