Nigella
Nigella seeds, also known as black cumin or kalonji, are small black seeds with a slightly bitter and nutty flavor. They are commonly used in Middle Eastern, Indian, and North African cuisines as a spice and flavoring agent.
Nigella seeds have been used for medicinal purposes for centuries and have been found to have anti-inflammatory, antioxidant, and antimicrobial properties.
In cooking, nigella seeds are often used as a seasoning for bread, pastries, and curries. They can also be added to pickles and chutneys for added flavor and texture.
Majority of the nigella is growing in the southern regions of Turkiye and being exported to the world. These regions has the best climate and soil conditions for the highest quality of nigella to grow.
The harvest season of nigella begins from June until the end of July. The nigella harvested in Turkiye is being cultivated. The spring rains helps revealing the amazing flavor, aroma and maximize the quality of the product.