[Sca-cooks] spices question

[Olwen the Odd]

>Morgana Abbey wrote:
>
> > Nigella seeds:  nifty little black seeds, mildly onion-like flavour.
> > Related to the ornamental "love-in-a-mist."  Used in pastries,
>especially
> > Indian ones.
> >
> > Morgana
>
>They are also known as "black caraway" although I am not sure they are
>closely related to the familiar brown caraway.  I discovered them first in
>real Armenian string cheese, not the pale American version, this stuff
>comes
>in skeins, you could practically tat with it.  I seem to remember seeing a
>mention of them in Russian rye bread, which sounds really nice.
>
>Back at the original question:  if I were entering the contest, I think
>that
>whole nutmegs with a little grater would be a lovely prize.
>
>Selene, Caid

I love black caraway.  I use it in stews and crushed in maranades as a
sprikle on meats as well as in bread.

Hmm...I don't think I sent you any did I Aethlwulf?  No worries, your
Northern cousins are putting together another box; arent' we Ro?

Olwen

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