Black cumin seed

Also known as kalonji, black seed, or habbat al-barakah, these small angular jet-black seeds carry a sharp, peppery, slightly bitter aroma with hints of onion, oregano, and nutmeg when toasted.

CategorySpices

Scientific nameNigella sativa

OriginEastern Mediterranean, Levant, and South Asia

History & Origins

Nigella sativa seeds were placed among the funerary offerings in Egyptian tombs, including that of Tutankhamun (c. 1323 BCE), and are referenced in the Hebrew Bible (Isaiah 28:25–27). The Greek physician Dioscorides documented their medicinal use in De Materia Medica (1st century CE), while medieval Islamic physicians such as Ibn Sina praised them as a digestive and respiratory remedy. Today they remain a cornerstone spice across the Levant, India, and North Africa.

Nutrition Facts

Per 100 g, edible portion (estimated)

345 kcalCalories
16.1 gProtein
22.3 gFat
34.8 gCarbs
10.1 gFiber
2.1 gSugars
443 mgPotassium
0.6 mgVitamin C
9 mcgVitamin A

Culinary Uses

Toasted and sprinkled on naan, kulcha, and other flatbreads
Component of Bengali panch phoron five-spice for dals and vegetables
Seasoning for Indian mango pickles (achaar) and chutneys
Mixed into Egyptian and Levantine dukkah with herbs and nuts
Stirred into Palestinian ackawi and other fresh cheeses before brining
Crushed over hummus, labneh, and roasted root vegetables

Known Benefits

Source of thymoquinone, an antioxidant studied for anti-inflammatory action
Traditionally used to ease coughs, asthma, and respiratory congestion
Often taken with honey or warm milk for digestive support in folk medicine
Rich in iron, calcium, and magnesium for daily mineral intake

Hidden Benefits

Contains thymol, melanthin, and nigelline, bioactive compounds also found in thyme
Demonstrates mild lipid-lowering effects in some human trials
Saponin fraction shows hepatoprotective activity in animal studies
Seed oil used traditionally to soften hair and soothe scalp irritation