1 Serve
54 Mins
Prepare the ginger and other aromatics by finely chopping them on a cutting board using a chef's knife.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
634 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a small saucepan, gently heat the black seed oil over low heat to avoid degrading its nutritional properties.
Add the prepared ginger and spices to the saucepan, allowing them to infuse into the oil slowly.
Season the mixture with a pinch of salt and pepper, then strain into a small glass to serve warm.
25
g95
g20
g
Yemeni
