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.