Organic Nigella Seeds 100g

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Organic Nigella Seeds 100g

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Nigella seeds are one of the oldest recorded spices. Part of the Ranunculaceous family of flowering annual plants, Nigella sativa is found growing in many parts of the world. These...

Nigella seeds are one of the oldest recorded spices. Part of the Ranunculaceous family of flowering annual plants, Nigella sativa is found growing in many parts of the world. These small black tear-drop shaped seeds are often called black cumin or black onion seeds Ð but are not at all related to either of these. …

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Nigella seeds are one of the oldest recorded spices. Part of the Ranunculaceous family of flowering annual plants, Nigella sativa is found growing in many parts of the world. These small black tear-drop shaped seeds are often called black cumin or black onion seeds Ð but are not at all related to e...

Nigella seeds are one of the oldest recorded spices. Part of the Ranunculaceous family of flowering annual plants, Nigella sativa is found growing in many parts of the world. These small black tear-drop shaped seeds are often called black cumin or black onion seeds Ð but are not at all related to either of these. You may also find it in recipes as Chamushka or Kalonji. Organically certified, these seeds are grown and processed without the use of pesticides, herbicides, synthetic chemicals or fertilisers, and preservatives. The raw seeds have a slightly peppery Ð toasted onion flavour that is a little bit bitter. When dry roasted (as they are most often used) the flavour becomes sweeter. Nigella seeds are extremely versatile and used in many cuisines including Indian, African and Middle Eastern.

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Nigella seeds are best when toasted in a dry pan for just 2-3 minutes. They can then be added to any number of recipes or spice mixes. They are used in (or on) flatbreads all over the world Ð Persian taftan; Indian bhatura or naan Ð and are great in home-made crackers, bread, or savoury scones and muffins.

Sprinkle over soups, tagine dishes of chicken or lamb, and hotpots. Toss through couscous or saffron rice. Nigella is perfect with eggplant and squash, or spuds and root vegetables. Often used in Indian potato curries cooked with ghee.

Or try roasted beetroot with feta. Delicious in salad dressings with tomato and baby spinach or charred veggies and chickpeas. Many spice-mixes feature nigella including Zaatar, Garam masala, and Panch phoron (literally Bengali Ò5 spiceÓ) Ð roasted and ground nigella, mustard seeds, cumin, fennel & fenugreek. Nigella goes beautifully with chillies or great in pickles and chutneys.

NUTRITION INFORMATION  

Serving size:                                           10 g

  Average Quantity

Per Serving

Average Quantity

Per 100 g

Energy

Protein

159 kJ

2.09 g

1592 kJ

20.9 g

Fat, total

– saturated

Carbohydrates

– sugars

2.59 g

0.43 g

16.4 g

0.26 g

25.9 g

4.3 g

16.4 g

Sodium 3 mg 34 mg
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