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Raw material information

A plant once loved by Egyptian queens for its emollient, nourishing and soothing properties, today the seeds of Nigella are used to enrich dishes and strengthen salads.

How to use

The seeds can be added to dough for crackers, bread and focaccia, toasted on crostini or used as a delicious decoration on fresh cheeses. Excellent with fish and vegetables such as pumpkin or courgettes.