Nigella flower and Naan bread

Culinary Uses
Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.

Attributed Medicinal Properties
Nigella is used in Indian medicine as a carminative and stimulant and is used against indigestion and bowel complaints. In India it is used to induce post-natal uterine contraction and promote lactation. The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin. Melanthin is toxic in large dosages and Niugelline is paralytic, so this spice must be used in moderation.

Plant Description and Cultivation
An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray--green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it.


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NAAN BREAD

Ingredients:
• 1 tsp sugar
• 3/4 cup (210 ml) water, warm
• 1 oz (30 g) dried yeast
• 1 lb (455 g) white flour
• 1 tsp nigella seeds
• 1 tsp salt
• 6 tbsp yogurt
• 2 tbsp ghee or butter, melted
• oil to coat

Preparation:

Dissolve sugar in the warm water and sprinkle yeast on it. Leave for 15 minutes. Make sure it froths, otherwise use a new batch.

Sift flour and salt into bowl and mix in nigella seeds.

Make a depression in the flour and pour in yogurt, ghee and the yeast mixture. Mix well and knead into a dough for about 10 minutes. form a ball.

Put a little oil in another bowl and turn the ball of dough in it until it is covered in oil. Discard excess oil. Cover with a damp cloth and allow to double in size - about 2 hours)

Knead the ball down again and divide into 6 portions. Flatten these in turn and mould into pear shapes. Place on a greased tray and bake for 10 -15 minutes at 450°F (230°C). Finish under grill if necessary.