Black Cumin Seed (Kalonji)
Species: Nigella sativa
Other names: black cumin, upakunchika, black jeera, black zeera, charnushka
Appearance: Small, dark, and oblong
Typically used: Roasted whole, or roasted and then ground fresh
Origin: Black cumin originated in southern Asia, southern Europe, and North Africa. The seed is known as “Habbat al Barakah" - the blessed seed. The black cumin seed oil is known as hubbath-us-sauda in Arabic.
Flavor: Slightly bitter and reminiscent of black pepper, onions, and oregano
Aroma: Slightly peppery
Culinary uses: Black cumin is commonly used in Indian and Middle Eastern cuisine. The spice can be found in the “five spices” spice blend, paanch phoran, along with fenugreek, cumin, black mustard seed, and fennel seed. Black cumin is commonly added to naan bread, and is used to add a peppery flavor to dishes. The seeds can be dry-roasted and added to curries, vegetable dishes and dals. Our organic black cumin seeds are the finest quality and bring great additions to many dishes for added flavor and vitamins. Roast them in a pan for a great peppery taste or boil them in water for a nice refreshing cup of tea. The different ways you can incorporate these seeds into your diet are endless.
Other uses: Black cumin is known to have vitamins B1, B2 and B3. The oil is frequently used cosmetically.
There is a lot of confusion about black seed out there on the internet. The issue is that there are a lot of black-colored seeds! Don't be confused. Avoid black seed confusion by learning more about black seed here.
Cucumber Celery Salad
This recipe is vegetarian, paleo friendly, gluten-free and Whole30® compliant.
- ¼ tsp black seeds (Nigella sativa)
- 1 cucumber
- 2 celery ribs
- 3-4 radishes
- 3 TBSP walnuts
- Fresh flat leaf parsley
- 1 lemon
- 2 TBSP PrimalOil
In a small dry skillet, toast the black seeds over medium heat, stirring frequently until fragrant, about 3 minutes. Remove from heat and set aside. Next, cut 1 cucumber in half lengthwise and then thinly slice crosswise on the diagonal. Trim the ends of the celery and thinly slice crosswise on the diagonal. Halve radishes and thinly slice. Roughly chop the walnuts and also the parsley. Zest and juice the lemon. Combine everything in a large bowl, along with the PrimalOil. Season with salt and black pepper to taste.