Botanical Name: Nigella sativa
Also Called: Ethiopian Black Cumin
Tikur Azmud is a small but potent spice treasured in Ethiopian and other East African cuisines for its distinctive flavor and numerous health benefits. Not to be confused with regular cumin or caraway, Tikur Azmud is sometimes referred to as black seed, black caraway, or kalonji in other parts of the world. It boasts a strong, peppery flavor with slightly bitter and nutty undertones, adding a complex depth to dishes.
In Ethiopian cooking, Tikur Azmud plays a crucial role, often used as a key ingredient in traditional spice blends like berbere, the fiery mixture that defines many Ethiopian dishes, and mitmita, another hot and flavorful seasoning. The bold flavor of Tikur Azmud complements the rich, spiced stews, lentil dishes, and meats typical of Ethiopian cuisine. It’s also sprinkled over injera, the famous Ethiopian flatbread, where it enhances the sour tang of the bread with its spicy, earthy notes.
Tikur Azmud’s versatility extends to many savory dishes. It can be added to curries, soups, or roasted vegetables to introduce a unique peppery flavor that intensifies as the spice is toasted or heated. Its bitterness makes it ideal for balancing rich, fatty meats like lamb or beef, where it cuts through the heaviness, offering a bright, pungent contrast. Ethiopian cooks also use Tikur Azmud in sauces, marinades, and even in making spiced butter, known as niter kibbeh, which is often infused with the spice to flavor meats, legumes, and vegetables.
When cooking with Tikur Azmud, it’s best to use it sparingly due to its potent flavor. Toasting or frying the seeds can enhance their nutty qualities, while adding them at the end of cooking can preserve their aromatic intensity.