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.
- 1 cup water (almost boiling)
- 1 tablespoon nigella seeds
- milk (optional) or cream (optional)
- honey (optional)
- 1 dash vanilla extract (optional)
- Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils.
- Place them in a teaball, and the teaball in your cup.
- Pour hot water over and allow to steep 8 to 10 minutes.
- Remove teaball and discard contents.
- Flavor with milk, cream, honey or vanilla as desired.
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.
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.
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!