Nigella seed (kalonji)

Tiny, matte-black, angular seeds of an annual buttercup-family herb, prized for their pungent, slightly bitter flavor reminiscent of onion, pepper, and oregano. Used both as a condiment sprinkled on breads and as a component of blended spice mixtures.

CategorySpices

Scientific nameNigella sativa

OriginNative to the Mediterranean basin and Western Asia; widely cultivated from Egypt and the Levant to India and Pakistan.

History & Origins

Nigella sativa seeds were placed in Egyptian tombs, including that of Tutankhamun (c. 1323 BCE), and are documented in the Ebers Papyrus for digestive and respiratory complaints. The Greek physician Dioscorides and Pliny the Elder both recorded its culinary and medicinal uses in the 1st century CE, and the seeds entered the Islamic pharmacopoeia as habbat al-barakah ('the seed of blessing').

Nutrition Facts

Per 100 g, edible portion (estimated)

345 kcalCalories
16 gProtein
22 gFat
44 gCarbs
10 gFiber
0.7 gSugars
808 mgPotassium
7 mgVitamin C
64 mcgVitamin A

Culinary Uses

Sprinkled on naan, kulcha, and other Indian flatbreads before baking
Component of Bengali panch phoron five-spice blend
Toasted in oil as a tempering (tadka) over dals and curries
Stirred into Egyptian dukkah with nuts and sesame
Mixed into Middle Eastern cheese, pickles, and seeded crackers

Known Benefits

Contains thymoquinone, a bioactive compound studied for anti-inflammatory effects
Traditionally used to soothe coughs, asthma, and digestive complaints
Source of fixed oils rich in linoleic and oleic acids
Provides iron, calcium, and zinc in concentrated amounts

Hidden Benefits

Seed oil shows in-vitro antioxidant activity comparable to common synthetic antioxidants
Used in some folk veterinary medicine to support livestock digestion
Component of certain natural hair and scalp oils in South Asia
May enhance the keeping quality of fried foods when added to batter