Spice 101: Nigella Seeds, with a Roasted Butternut Recipe

Again we bring you a unique and wonderful spice from the Middle East. This delicacy is the seed of a beautiful flower and is often called "black cumin" for it's savory depth of flavor.

Dry roasted nigella seeds have a flavor similar to a mix of onion, black pepper and oregano, with a slight bitterness like a mustard seed.

 This spice can trace its roots back to references found in the Bible, and is commonly found in tombs in Egypt as a precious spice to aid Pharaohs in their journey through the afterlife.

And I would be remiss if I didn't mention that Nigella Seeds also are extremely beneficial to your health. 

• has shown clinical benefit as an anti-malaria agent
• shown to prevent bacterial sepsis, or blood poisoning
• restores liver antioxidants and prevents harmful damage from chemotherapy
• when included in diet, has shown to decrease rates of pancreatic cancer
• effective in easing the effects of asthma
• http://www.nigellaseeds.com/health-benefits-of-nigella-seeds
• http://www.livestrong.com/article/398171-health-benefits-of-black-nigella-seeds/

So without further ado, this is what you can DO with nigella seeds, these gems of Middle Eastern cuisine!

Roasted Butternut with Cardamom and Nigella Seeds

1 1/2 tbs butter

1 tbs STM Basil EVOO

1 large red onion, peeled and cut into 1 cm- thick slices

1 large butternut squash, peeled and cut into 1 inch pieces

salt

2 Tbs pumpkin seeds

1 tsp STM Nigella Seeds, plus extra to garnish

1/2 tsp STM ground cumin

1/2 tsp STM ground coriander

1/4 tsp STM turmeric

1/2 tsp STM cardamom seeds, crushed

1 STM cinnamon stick

1 green chili, halved lengthwise

1 Tbs sugar

3/4 c vegetable stock

1/2 c greek yogurt

1 Tbs chopped fresh cilantro

Heat oven to 400F degrees. In a large saute pan, fry onion in butter for 8 minutes over medium heat, until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to brown. 

Remove from the heat and add half a teaspoon of salt, seeds, spices, chili and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated. 

Serve warm with yogurt spooned on top, a sprinkling of chopped cilantro and a few nigella seeds.