Black cumin seeds, also called kalonji, nigella, or black seed, are small angular black seeds with a pungent, slightly bitter, onion-and-oregano-like flavor used widely in Indian, Middle Eastern, and North African cooking.
CategorySpices
Scientific nameNigella sativa L.
OriginEastern Mediterranean, Middle East, and South Asia
History & Origins
Nigella sativa seeds have been found in Egyptian tombs dating to the 14th century BCE, including that of Tutankhamun, indicating long-standing culinary and possibly ritual significance. The seeds were prescribed by the Greek physician Dioscorides in the 1st century CE and are praised in Islamic tradition as a universal remedy. They remain a foundational flavoring across the Levant, the Indian subcontinent, and North Africa.
Nutrition Facts
Per 100 g, edible portion (estimated)
- 345 kcalCalories
- 16 gProtein
- 22 gFat
- 44 gCarbs
- 10 gFiber
- 1.7 gSugars
- 1690 mgPotassium
- 570 mgCalcium
- 7.5 mgIron
Culinary Uses
- Sprinkled onto naan, pide, and other flatbreads before baking
- Component of Bengali panch phoron and other Indian tempered spice blends
- Toasted and ground over dals, curries, and vegetable dishes
- Pickled with mango, lemon, or green chilies for pungent condiments
- Stirred into Middle Eastern and Armenian string cheeses
Known Benefits
- Rich in thymoquinone, a bioactive antioxidant compound
- Traditionally used to support digestion and ease bloating
- Used in folk medicine for respiratory and immune support
Hidden Benefits
- Fixed seed oils contain sterols and melanthin with anti-inflammatory potential
- Contains nigellone, which has documented antihistamine-like properties
- May support healthy lipid profiles when used regularly
Cautions & Considerations
- Therapeutic doses may interact with diabetes and antihypertensive medications
- Can slow blood clotting; caution before surgery or with anticoagulants
- Pregnant women should avoid medicinal doses due to uterine stimulation risk
