Nigella Seed is a seed with 38 known flavor compounds. The most distinctive molecule is octen-3-ol. It pairs most strongly with fenugreek. Nigella Seed appears in 48 recipes.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Nigella Seed's inventory contains 13. Most of the other 25 compounds are below detection threshold.
+ 1 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Nigella Seed's 38 known compounds break down by aroma category. Percentages are of compounds with a known label.
29 of 38 are distinctive to nigella seed — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in nigella seed — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Nigella Seed and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Nigella Seed side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Environmental heat stress causes significant economic loss in the poultry industry. Therefore, interest has increased in using feed additives to reduce the negative impacts of heat... Read abstract →
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils... Read abstract →
Strongly anti-oxidant and medicinal, <i>Nigella sativa</i> L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and... Read abstract →
<h4>Background</h4>Plants have been pivotal in traditional and modern medicine globally, with historical evidence supporting their therapeutic applications. Nigella (<i>Nigella sat... Read abstract →
Highlights • 46 and 107 volatiles were quantitatively detected by GC-quadrupole-MS and GC-Orbitrap-MS respectively in 7 Chinese commercial sunflower seed oils.• 23 volatile compoun... Read abstract →