Specialist oil is produced in unrefined form, meaning it undergoes minimal processing and keeps its natural aroma and distinctive spicy flavour. This is exactly why it is not recommended for frying: high temperatures destroy heat-sensitive components and change the flavour profile of the oil.
The best ways to use it:
- Dressing salads — a few drops or a teaspoon give the dish a pronounced oriental aroma.
- Adding to vegetable mixes and ready dishes — the oil is added after cooking, once the food has cooled slightly.
- Taking it on its own — in small amounts, if you like the rich spicy taste by itself.
Black cumin oil has a bold, distinctive taste, so people trying it for the first time find it easier to start with a minimal amount and gradually find a suitable combination with other foods.