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I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute sauce poured over something bland).

Just now, I was shopping in a Turkish grocery store, and they had nigella oil (I am not sure which plant it is exactly. The label says Nigella big, then Black cumin in the English translation and Schwarzkümmel in the German translation. Schwarzkümmel is usually translated to English as Black caraway). I almost bought it, but at the steep price (14 Eur for a 250 ml bottle) it would have been too bad if it turned out to be a neutral tasting oil.

Has somebody tasted it? How strong does it taste? The stronger, the better (for my purposes). Does it taste at least as strong as avocado oil, or is it a weak aroma, like grapeseed oil, or even neutral, like sunflower? Also, if it has a taste, is it a taste most people are likely to accept (like macadamia, or almond oil) or one which is at best an acquired taste (like the overly bitter flaxseed oil)? For reference, I like black caraway seeds as a spice.

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up vote 2 down vote accepted

It is supposed to be fairly aromatic, though bitter; can't say as I've tried it - and at that price, am unlikely to do so!

I believe it is sold as a health supplement, hence the inflated price, rather than for culinary use - in middle eastern culture it was originally viewed as a panacea apparently.

(As for the plant, Nigella sativa, English name translations are numerous, I always just use nigella seeds.)

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There's a nice list of names on the wikipedia Nigella sativa page. –  Jefromi Apr 1 '11 at 14:46
    
@Jefromi: Aye, looked there before, most of them I considered to be unwise to use. The nigella seeds I have at home are labelled "Black onion seeds", a misnomer. When we buy them for bird seed, they are simply called nigella which is much more sensible. –  Orbling Apr 1 '11 at 14:57
    
Thank you, I think I'll buy it when I go to this store again. The price isn't that unusual, I am accustomed to paying around EUR 10 for 250 ml on the exotic oils, with some rare delicacies like organic roasted argan costing significantly more than the nigella. I think they are worth it, the taste is very good, and they get used up much slower than an all-purpose refined oil. –  rumtscho Apr 4 '11 at 18:40
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I bought a bottle some time ago and wanted to share my experience. The nigella oil has turned out to be one of my favorite oils. I don't have any other like it.

It has a very strong aroma, more similar to fresh carrot than to black caraway seeds. It is slightly bitter, and also slightly hot. The hotness is weak when compared to most hot spices, but it is there. The bitterness is very pleasant. It doesn't have the fatty, clingy quality of flaxseed oil bitterness (and has no fish taste at all). All in all, it is a very green, fresh taste, more like a herb than like an oil. "Robust" style olive oils taste this way, but the nigella oil is much stronger.

It is too strong for combinations, but it is easily made the main star of many dishes. Frying an omelette in it completely changes the taste, no need for other spices at all (it does get more bitter at low frying temperatures, but does not lose the strongest part of the flavor, just the overtones). It is also very good for dipping a rustic bread. It is also economical in the sense that a little bit of it goes a long way (using too much of it makes it really overwhelming). Conclusion: a great thing to have in the kitchen.

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How good of you to revisit this thread after learning the answer from experience. I'll keep my eyes open for the oil. –  Jolenealaska Nov 18 '13 at 11:45
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