Black Seed

Equipment

• Small skillet or frying pan
• Mortar and pestle or spice grinder
• Small mixing bowl
• Airtight glass jar for storage

Ingredients

• ½ cup raw black seed ( Nigella sativa ), whole
• ⅓ cup raw sesame seeds
• ½ cup raw honey (preferably unprocessed)
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon ground cinnamon (optional)
• Pinch of sea salt

Instructions

1. Step 1: Toast the Seeds Heat a dry skillet over medium heat for 1–2 minutes. Add the black seed and sesame seeds. Toast for 3–4 minutes, stirring frequently, until fragrant and slightly darker. Be careful not to burn, as black seed becomes bitter when overheated.
2. Step 2: Cool and Grind Transfer the toasted seeds to a plate to cool for 5 minutes. Once cooled, transfer to a mortar and pestle or spice grinder. Grind coarsely—you want a textured mixture, not a fine powder. Some whole seeds remaining is desirable for crunch.
3. Step 3: Combine In a small mixing bowl, combine the ground seed mixture, honey, olive oil, cinnamon (if using), and salt. Stir vigorously until fully incorporated. The mixture should be thick but spreadable.
4. Step 4: Store Transfer to an airtight glass jar. Store at room temperature for up to 2 weeks, or refrigerate for up to 2 months. If refrigerated, the honey may crystallize; simply warm the jar in a bowl of warm water to restore consistency.

Nutrition

Calories: 85 kcal · Protein: 1.8 g · Fat: 5.8 g · Carbohydrates: 7.2 g — Dietary · Saturated Fat: 0.7 g — Monounsaturated · Fiber: 1.2 g — · Sugar: 5.8 g · Sodium: 12 mg