How to use
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) flat breads all over the world (Persian taftan and Indian bhatura or naan) 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 cous cous 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 vegies and chickpeas. Many spice-mixes feature nigella including Zaatar, Garam masala, and Panch phoron (literally Bengali “5 spice”) roasted and ground nigella, mustard seeds, cumin, fennel & fenugreek. Nigella goes beautifully with chillies or great in pickles and chutneys.
Nigella Seeds (steam sterilized). Preservative Free, Non GMO.v>
No known Allergens. May contain traces of allergens due to cross contamination.
Store in an air tight container in a cool, dry place, away from direct sunlight.Refrigeration recommended in warm climates.
Up to 12 months when stored as above. See Best Before date.