Seed

Nuts

Seed

Nigella seed (Nigella sativa), also called kalonji or black cumin (not true cumin), is a small matte-black teardrop seed with an oregano-onion, slightly bitter aroma. Seeds are used whole as a crust on breads and naan, tempered in oil for Bengali and Middle Eastern dishes, or lightly crushed into spice mixes. Heat blooms the fragrance; raw seeds can taste dusty. Do not confuse with onion seed marketing names or with black sesame. A little goes far—overuse turns dishes soapy-bitter. Keep airtight; whole seeds hold better than ground. Optional oil is pressed for specialty use but most kitchens stock the dry seed only.

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Characteristics

Preparations

DriedGroundToastedWhole

Traits

AromaticConcentratedShelf Stable

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 527

Amount per 100 g

  • Total Fat 35 g
  • Saturated Fat 5.25 g
  • Trans Fat 0 g
  • Monounsaturated Fat 12.3 g
  • Polyunsaturated Fat 17.5 g
  • Cholesterol 0 mg
  • Sodium 5.21 mg
  • Salt 0.01 g
  • Total Carbohydrate 35 g
  • Dietary Fibre 10.6 g
  • Total Sugars 3.99 g
  • Complex / starch 5.21 g
  • Protein 18 g
  • Water 8 g
Detailed nutrients

Seeds concentrate oil and protein for germination energy.

History

Individual seeds featured in spice blends and planting stock.

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