The Food Coach

Healthy Food Database - Nigella seed

Also called kolonji, or incorrectly called black cumin or onion seed. These small, very black seeds have no noticeable aroma and an agreeable, slightly sharp, almost metallic taste. They are often sprinkled on Turkish bread and used with other spices in Indian recipes.
Category: Spice
In Season: all year
To Buy: Buy from a specialty retailer or good delicatessen. If buying from an Indian store, ask for kolonji to avoid getting the wrong thing.
To Store: Store in an airtight container away from heat.
Tips & Tricks: Nigella is compatible with all carbohydrates - so add to breads and savoury biscuits. It is also an ingredient in the Indian blend, Panch Phora, along with fenugreek, fennel, mustard, and cumin.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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