Ethiopian black seeds (habachia): 100 g bag, whole seeds.
The most highly rated origin of Nigella sativa, in its least processed form. Peppery flavour with notes of oregano, to scatter over breads and Oriental dishes. A Miel Impérial selection.
Ethiopian habachia black seeds 100 g
€5.90
Ethiopian black seeds (habachia): 100 g bag, whole seeds.
The most highly rated origin of Nigella sativa, in its least processed form. Peppery flavour with notes of oregano, to scatter over breads and Oriental dishes. A Miel Impérial selection.
A Miel Impérial Selection
Ethiopian Black Seeds 100 g (Habachia)
Black seeds, from the plant Nigella sativa, are known in the Arab world as habba sawda, the black seed, and are sometimes called black cumin in English. Small, angular and matt black, they have accompanied the cuisines of the Maghreb, the Middle East and India for millennia. Miel Impérial offers here the habachia seeds, the Ethiopian origin regarded as the most highly rated, whole and unprocessed, in a 100 g bag.
Miel Impérial Black Seeds: whole habachia in 100 g
• Miel Impérial black seeds are the whole seeds of Ethiopian Nigella sativa, known as habachia, offered in a 100 g bag.
• Of Ethiopian origin, they are black, small and angular, with a peppery, slightly bitter flavour and notes recalling oregano.
• This is the least processed form of nigella: the seeds have been neither ground nor pressed.
• They are used in cooking, whole or lightly crushed, on breads, cheeses, salads and Oriental dishes.
• They are not recommended for pregnant women, and consumption should remain moderate.
100 g bag
whole, unprocessed seeds
Origin Ethiopia
the habachia seeds
Peppery flavour
notes of oregano
Cooking and blends
breads, dishes, honey
The plant: Nigella sativa
Cultivated nigella, Nigella sativa, is an annual plant native to West Asia, now grown across the Mediterranean basin, the Middle East, India and Ethiopia. Its flower is pale, often white or slightly blue-tinged, with inner parts tending towards green and yellow. After flowering, the plant forms capsules holding the precious black seeds.
One important point: do not confuse Nigella sativa with love-in-a-mist (Nigella damascena), a purely ornamental plant that is not eaten.
One seed, several names
In the Arab world it is called habba sawda, literally the black seed, and also habbatul baraka, the blessed seed. In English it is found as nigella, black cumin or black seed. In India it is known as kalonji.
Another little-known feature: nigella is a melliferous plant. Bees forage on it, which explains the existence of honeys associated with this flower.
How to use black seeds
On breads
The most widespread use, from Egypt to India. Scatter the seeds over the dough before baking: they toast lightly and release all their fragrance.
With honey
The traditional gesture: half a teaspoon of seeds in a spoonful of honey. The honey softens their peppery character.
In cooking
On fresh cheese, in a salad, a soup, a tagine, a dressing, or in Oriental pastries. Crush them lightly to release more aroma.
Lightly toasted
A few seconds in a dry pan and the seeds develop rounder, toastier notes. Watch them closely, they burn quickly.
Seeds, powder or oil?
Whole seeds are the least processed and most versatile form in cooking: they add crunch and keep for a long time. The powder releases its aroma immediately and blends in anywhere, with no grinding needed. The oil, pressed from the seeds, is intended for cold culinary and cosmetic uses.
Nigella in all its forms
For immediate use in cooking, discover our nigella powder.
And for cold or cosmetic uses, our habachia black seed oil.
Worth noting: other craftspeople also work with this seed, such as Huilerie Meziana.
Precautions
• Not recommended for pregnant or breastfeeding women without medical advice, nor for young children.
• Consume the seeds in moderation: excessive consumption is not advised.
• If you are on any medical treatment, ask your doctor or pharmacist before regular consumption.
• If you have a known allergy to seeds or spices, try a very small amount first.
• This product is a food seed. It replaces neither a varied, balanced diet, nor medical treatment, nor the advice of a healthcare professional.
Storage
Keep the seeds dry, in a tightly closed container, away from light and humidity. Whole, they keep considerably longer than the powder: that is one of the advantages of this form. Keep out of reach of young children.
FAQ - Black seeds
What is habba sawda?
It is the Arabic name for black seeds, literally the black seed. They come from the plant Nigella sativa and are also called habbatul baraka, the blessed seed, or black cumin in English.
What is the difference between Nigella sativa and love-in-a-mist?
Nigella sativa is the cultivated species whose seeds are eaten. Love-in-a-mist (Nigella damascena) is a purely ornamental plant that is not eaten. A common and important confusion to avoid.
What do black seeds taste like?
A peppery, slightly bitter taste with notes recalling oregano. Their character is marked: a small amount is enough to flavour a dish.
How do you use black seeds in cooking?
Scattered over breads before baking, on fresh cheese, in salads, soups, tagines or Oriental pastries. Crush them lightly to release more aroma.
Seeds or powder: which to choose?
Whole seeds add crunch, keep longer and are dosed by eye. The powder releases its aroma immediately and blends in without grinding. The two forms complement each other.
Should black seeds be toasted?
It is not compulsory, but a few seconds in a dry pan develop rounder, toastier notes. Stay attentive, they burn very quickly.
How should black seeds be stored?
Dry, in an airtight container, away from light and humidity. Whole, they keep far longer than in ground form.
Why choose Ethiopian nigella?
Among the origins of Nigella sativa, Ethiopian seeds, known as habachia, are regarded by connoisseurs as the most highly rated. The term comes from Arabic and means Abyssinian, a reference to the former name of Ethiopia.
Habachia, in its original form
Black seeds · 100 g · Ethiopian habachia · whole Nigella sativa. A Miel Impérial selection.