Black Seed (Kalonji, Black Cumin Seed, Nigella sativa), Certified Organic

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.


Species: Nigella sativa

Black seed is also known as: Nigella sativa, Black Cumin Seed, نيجيلا ساتيفا, black onion seed, onion seed, love-in-a-mist, nigelline, nigellone, black cumin, upakunchika, black jeera, black zeera, charnushka, نگیلا ستا, નિગેલા સતિવા, ኒጂላ ስቲቫ, Çörek otu, Shuniz (Arabic); Cumin Noire (French); Melanthion (Greek); Kalonji (Hindi); Siya Danah, Sisazun (Persian); Chimen Negru (Romanian); Krishna Jiraka (Sanskrit); Shuniz (Arabic); Melanthion (Greek); Kalonji (Hindi); Siya Danah, Sisazun (Persian); Chimen Negru (Romanian); Krishna Jiraka (Sanskrit); Comino Negro, Caraveggia negra (Spanish); English Names: Black Seed, Black Cumin, Black Caraway, Love-in-the-Mist, the Fitches (Bible), Comino Negro, Caraveggia negra (Spanish); English Names: Black Seed, Black Cumin, Black Caraway, Love-in-the-Mist, the Fitches (Bible).

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.

19 Uses for Black Seed (Kalonji)

1. Dry roast and sprinkle on cold vegetable or green salads.
2. Dry roast and spinkle on eggs.
3. Add to any meat or vegetable curry.
4. Pair with lentils and other legumes in dal, soups, stews and main dishes
5. Sprinkle over butternut squash or other winter-squash soup
6. Stir into cooked vegetable salads.
7. Garnish omelets or other types of eggs.
8. Add to stir-fries with broccoli, onions, carrots and shitake mushrooms
9. Garnish baked or pan-fried tofu
10. Add to roasted root vegetables
11. Use them along with dried fenugreek, sprinkled over traditional Indian Naan Bread
12. Combine with anise, sesame and/or poppy seeds; sprinkle over bread dough brushed with ghee before baking, or add directly to flour, yeast, salt and other ingredients when making dough
13. Sprinkle over or add to savory muffins
14. Flavor rice with nuts, spices, ginger and black seed
15. Mix with melted ghee or olive oil, garlic and herbs. Enjoy with sautéed leafy greens like spinach, kale, bok choy and collards and/or root vegetables and peas
16. Add to spice, dried herb and seed blends
17. Add to hummus, cream cheese, salmon and onion dips
18. Try them in cream soups like Cream of Mushroom, Cream of Broccoli and Cream of Asparagus
19. Add to fruit and cheese dishes like watermelon and feta, tomato and mozzarella, Manchego and fresh figs

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