NIGELLA SEEDS TEA
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.
Provided by FlemishMinx
Categories Beverages
Time 12m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Sodium 4.7
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