Black cumin adds a warming base note to so many dishes, which is why one of my favorite ways to use it is in a versatile dressing.
In this recipe, we toast and grind the seeds to release their fragrant aroma. The process also helps to soften even the slightest bitterness they might otherwise have, especially since we won’t be cooking them into a dish. As a result, the flavor they offer is mellow.
When we then whisk the ground seeds into olive oil along with acidic red wine vinegar, slightly smoky paprika, our tangy and funky Cardoz Legacy Chaat Masala, and a touch of sweet honey, the dressing achieves a balance of flavors and a warm, inviting aroma.
This all-around dressing complements a fall salad beautifully, especially when it’s filled with grilled bitter lettuces, warm toasted nuts, and creamy, complex cheeses.
But it’s also robust enough to handle heartier applications.
Drizzle it over hot grilled zucchini before serving.
Toss it with cooked and cooled white beans, chopped onions, and fresh parsley or cilantro for a refreshing bean salad.
Spoon it over roasted sweet potatoes or carrots for a versatile side dish that offers a gentle pop of acidity and slightly smoky heat.