Nigella Seeds Are My New Everything Bagel Seasoning

When everything bagel seasoning dropped as a supermarket seasoning blend, I admit, I bought a giant container of the stuff. The powerful concoction that transforms consolation prize, plain bagels into the most coveted bagel could now be mine? And I could use it on everything? And by golly, I did. I put it on everything—that is, until everything tasted the same. I lost myself for a while in that hoi polloi of seeds and dry onion, and I had to reset. Now when I crave a savory, oniony flavor, nigella seeds are my secret ingredient for better breads, salads, and spreads.

What are Nigella seeds?

Nigella seeds are from the nigella sativa plant. They’re small, black seeds that look deceptively similar to black sesame seeds. You have to look closely to see that nigella seeds have something of a pyramid shape, where sesame seeds are flatter and rounded. You’ll see it used frequently in South Asian and Western Asian cooking, though the seed has become available worldwide in most big box supermarkets. 

Nigella, sometimes called black seed or kalonji, has a strong onion flavor that borders on caraway seed. While this might sound like the most unattractive flavor, I’m telling you, it’s fantastic. I never would have known about it if my culinary mother, Nigella Lawson, hadn’t once used the seed in an episode of her TV show. I don’t remember what she sprinkled them in, but I remember becoming dedicated to the mission of finding some for myself. Once I finally did find them, hanging in a small pouch by the spice section of the nearby supermarket, I didn’t really know what to do with them. I don’t want you to run into the same problem.

How I use nigella seeds

Credit: Allie Chanthorn Reinmann

Breads. When I think to myself, “Would I use everything bagel seasoning on this?"—that’s when I use nigella seeds. They’re absolutely lovely as a seed to stick on different breads. I spill some nigella out onto a plate and press the raw dough of any savory bread or roll I’m making before the final proofing period. Try using them on hamburger buns, dinner rolls, or savory biscuits. 

If you’re making pretzels, why not mix some nigella seeds into the finishing salt? Pigs in a blanket or sausage rolls are incredible with nigella seeds. Just brush the rolls lightly with an egg wash (or water if you can’t spare the egg) and sprinkle the seeds on. When you’re making homemade pizza—here are my top tips for a great ‘za—season the edge of the crust with a brush of oil and a sprinkle of nigella seeds before baking. You’ll get a hint of floral onion flavor that blossoms with the sweetness of the tomato sauce.

Salads. I find that it’s the small details that bring the most interest to salads. Salads don’t always have a ton of flavor. I think that’s part of the reason they’re a hard sell. Sautéing and roasting ingredients with oils and fats make for flavorful meals, so in order to have a good salad, each component must pull its weight. Seeds are a phenomenal way to add flavor to salads. Add nigella seeds directly to the dressing, or sprinkle them in after the dressing has been tossed with the other ingredients so they’ll stick instead of falling to the bottom of the bowl.

Dips and spreads. This is the easiest place to start if you’re not used to using seeds in cooking. Simply start by sprinkling them on top of dips and spreads. Homemade or purchased hummus is my favorite go-to. I’ll open a container of hummus or tzatziki and cover the surface with nigella seeds. Then I’ll get a little pop of herbal allium-esque flavor with every dip of a cracker. When you’re making a sandwich, swipe some mayo onto the bread and sprinkle nigella onto it. Nigella seeds are brilliant for garnishing your avocado toast. And of course, for the bagel that truly has everything, coat a split everything bagel with cream cheese and sprinkle on nigella seeds for a complementary flavor and a gorgeous contrast of color. 

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