Nigella Sativa Seeds

Nigella Seeds are one of these confusing spices as its known by many names with some crossovers that are not right

As spice merchants travelled and peddled their wares back in the day they offered some new flavours that were similar to others, nigella is known as black cumin, this is not correct, black cumin is middle eastern slightly bitter cumin seen which can be found here

In Hindi Nigella Seeds are Kalonji

Nigella Sativa are the best nigella seeds grown

Nigella Seeds have been used for thousands of years with reports of a jar found in the Tomb of Tutankhamen

Ancient medics would prescribe Nigella Seeds for headaches, toothaches and more

I am not sure what they cure in todays world but when eating good pure spice our ancestors used will ensure good proper food!

The nutty slightly cumin flavour adds a great dimension to any soup, curry, stew, can be mixed into rice and breads

Grown in Egypt

Nutrition Facts Nigella Seeds
Amount Per 100 grams
Calories 345
Total Fat 15 g    
Saturated fat 0.5 g 
Polyunsaturated fat 1.7 g    
Monounsaturated fat 10 g    
Sodium 88 mg    
Total Carbohydrate 52 g  
Dietary fibre 40 g    
Protein 16 g    

Packed in a unit that handles - MUSTARD - CELERY - SESAME

Nigella Sativa Seeds - Quick Reference

What is it?: Nigella sativa seeds are small black aromatic seeds also known as kalonji, black onion seed or black cumin, although they are unrelated to onion and cumin.

Flavour: Peppery, nutty and savoury with notes of oregano, toasted onion and a slight bitterness.

Common uses: Naan and flatbreads, panch phoron, pickles, lentils, vegetable dishes, cheeses and savoury pastries.

Pairs well with: Cumin, fennel, fenugreek, mustard seed, coriander, sesame, potato, aubergine and bread dough.

How to use: Use whole in doughs and pickles, or toast briefly to deepen the nutty aroma. Avoid prolonged high heat.

Compare with: More peppery and herbaceous than sesame, and quite different from true cumin despite the name black cumin.

Substitute: There is no exact substitute; a small blend of sesame and cumin can add texture and warmth but will not reproduce nigella's flavour.

Storage: Keep airtight and away from heat to protect the aromatic oils.

Good to know: Nigella is one of the five whole spices in Bengali panch phoron, where each seed contributes a distinct flavour as it cooks.