Total Time
12mins
Prep 2 mins
Cook 10 mins

This has nothing to do with the British cooking queen, Nigella Lawson, but with the spice seed, nigella (sometimes called black cumin, but unrelated to cumin). This spice, to be found in middle-Eastern and Indian markets, has been traditionally used for both culinary and medicinal purposes; current studies suggest it may serve as an immune-system booster and is effective in treating asthma and whooping cough (information courtesy of The Herb Companion website, I make NO medical claims!!). I've tried it, I like it (with the dash of vanilla), so I'm posting it here.

Ingredients Nutrition

Directions

  1. Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils.
  2. Place them in a teaball, and the teaball in your cup.
  3. Pour hot water over and allow to steep 8 to 10 minutes.
  4. Remove teaball and discard contents.
  5. Flavor with milk, cream, honey or vanilla as desired.

Reviews

(5)
Most Helpful

I haven't tried this so I won't give it any stars. I just wanted to say that Nigella seeds are also called onion seeds or Kalonji in Indian cooking. Black cumin is a specific type of cumin used in Indian cuisine and not the same as Nigella.

HappyBunny April 15, 2005

It was okay. I love the smell of Nigella seeds so I was looking for opportunities to use them... this did not taste quite as good as the seeds themselves smell. I used the vanilla and some honey as well.

willarseny October 11, 2008

I'm always on the hunt for new ways to use Kalonji, and this was nice! I had never thought to use it to make tea. I added a little vanilla and some soy milk. It is cold season around here, so anything will help! Thanks Flemish!

Pikake21 February 17, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a