No. No seed is added to the jar and the recipe holds honey alone. The mention of Nigella sativa refers to the floral origin stated by the supplier; the published document, for its part, covers the sample analysed. The peppery edge on the finish comes from the blossom, not from an addition.

Its mahogany brown colour comes with a texture that is dense on the spoon. In the mouth the profile stays warm and carries on into a peppery edge. Taste it on its own first, at room temperature, then wait a few seconds to follow that progression without covering it with another food.

The declared origin is the Nile Delta, Egypt. The dedicated document describes the “Miel Nigelle” sample; it does not by itself geographically certify every batch sold.

The box holds a 250 g jar and a tasting spoon. The honey stays protected in its container after serving; simply close the jar again and keep it somewhere dry, at room temperature and away from any direct source of heat. Box and spoon therefore come with this tasting format from the first day.

Lift a small amount with a clean, dry spoon, then taste it on its own at room temperature. Let the peppery edge appear before a second spoonful. Close the jar carefully after serving and keep it away from moisture. Its density shifts naturally with the temperature of the room.

It sets out the results for the sample named “Miel Nigelle”. It documents the honey examined, without in itself amounting to a certification of geographical origin. The document is published on this page complete and unabridged, never as an extract, so that anyone can read it.