Ingredient: Nigella Seeds
Nigella seeds come from the Nigella sativa plant and are often known as black onion seeds, which grow across the Middle East, parts of Asia, and eastern Europe. They have been used for centuries and a small jar of them was even discovered in Tutankhamun’s tomb, which is a lovely reminder of how long they’ve been around for, and how valued they have always been.
They are sometimes called black cumin or kalonji and are used like a spice as they have a peppery and slightly oniony – almost smoky flavour. They will add tremendous depth to anything you cook, from breads to curries and I often toss them through carrots or cauliflower before they go in the oven, which is absolutely delicious. Despite their size, they’re full of antioxidants, healthy fats and natural compounds that help support digestion and immunity.
