Middle East

Nigella Seed

Nigella sativa.

Seed.

Part Used

Dried, whole seed.

Form

Habbat al-barakah ('seed of blessing,' Arabic); çörek otu (Turkish).

Turkey, Levant, Egypt, Iran.

Bitter, oniony-peppery with a faint oregano note.

Topping for breads and pastries (notably Turkish çörek/simit-adjacent baked goods); folk-medicinal use.

Turkish poğaça and çörek; Middle Eastern flatbreads.

Sesame, cheese pastries.

Scatter whole seeds on dough just before baking.

Whole seed keeps well over a year sealed and dark.

No close flavor substitute; sesame for texture only.

The ingredient holds shared regional significance across North Africa and the Middle East.

Not typically part of a dry spice blend.