Nigella Sativa seeds, Nigella sativa, are also known as black onion seeds, black caraway seeds, charnushka, kalonji onion seeds, or nigella seeds.  

The seeds of Nigella Sativa may be the most regionally- or incorrectly-named spice in the world. A seed that has been cultivated since the time of ancient Egypt, it is known by multiple names.  You may see it called kala jeera, but that’s the Hindi name for black cumin—jeera means “cumin” in Hindi, kala means “black”. Nigella Sativa is often mistaken for Black Sesame Seeds, to which it has no relation. It is also occasionally called fennel flower although there is no relation there, because its parent plant has feathery leaves that resemble fennel fronds.

Businesses that frequently purchase Nigella Sativa are: 

• Middle Eastern restaurants; 
• cafes; 
• independent spice shops; 
• seasoning companies; and 
• companies that manufacture oils and condiments

We also have Organic Nigella Sativa Seeds available.

Flavor Profile

Nigella Sativa seeds are nutty and pleasantly bitter with notes of onion, oregano, and black pepper.

How To Use

Nigella Sativa’s flavors emerge best when it is toasted before eating. Serve whole; when ground, their bitter flavors emerge. Nigella Sativa is terrific sprinkled over poached eggs or as a garnish for crostini topped with ricotta and fava beans. Whip feta with yogurt as a dip for fresh vegetables and top feta with nigella seeds. Scatter over homemade crackers or flatbreads before baking. Stir a tablespoonful into coconut rice, barley pilaf, or mango chutney. Mix into shredded potatoes and fry into latkes. Roast cauliflower with nigella and turmeric. Take a handful and toss over fennel and orange salad or Butternut Squash and Apple Soup.

Nigella Sativa Seeds work well when used with breads, lentils, winter squash, chicken, soft cheeses, lamb, green vegetables, root vegetables, legumes, and is easily incorporated into various stir-fries and vegetarian dishes.

Nigella pairs well with ajwain, allspice, cardamom, coriander, fennel seed, fenugreek, pepper, and turmeric.