Niger seed (noog)

Guizotia abyssinica

nuts & seeds

Small black seeds, roasted and pounded, or pressed into oil: it is Ethiopia's main cooking oil.

Origin

Ethiopia

Season (United States)

all year round

Preparation

The seeds are dry-roasted for one to two minutes, then pounded into a paste or stirred into sauces.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein · Omega-6 (linoleic acid)

Did you know?

In Europe, it is sold as bird seed, under the name “nyjer”.