nigella seeds
Also known as: kalonji, black seed, black caraway, black cumin, fennel flower, habbat al-barakah, karunjeeragam, mangrail, black onion seeds
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Also known as: kalonji, black seed, black caraway, black cumin, fennel flower, habbat al-barakah, karunjeeragam, mangrail, black onion seeds
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Bengali fish curry where climbing perch is simmered in a luscious, pungent mustard oil gravy with nigella seeds and green chilies. A simple yet incredibly flavorful dish, best enjoyed with steamed rice.
Crispy, flaky, and savory fried crackers seasoned with carom and nigella seeds. This classic North Indian tea-time snack is irresistibly crunchy and perfect for munching anytime.
A classic Bengali fish curry featuring prized Hilsa fish in a light, fragrant broth seasoned with nigella seeds and green chilies. This simple yet elegant dish highlights the unique flavor of the Ilish, best enjoyed with steamed rice.
A rustic and spicy potato and onion stir-fry from Rajasthan. This simple sabzi features fried potatoes and pearl onions tossed in a yogurt-based masala with whole spices like fennel and nigella seeds. Pairs perfectly with hot chapatis or parathas.
When stored in an airtight container in a cool, dark place, nigella seeds can last for up to 2 years without losing significant flavor.
Look for seeds that are jet black with a matte finish. They should have a strong, pungent aroma similar to oregano or onions when crushed.
Black sesame seeds are the best visual substitute, though they lack the peppery flavor. For flavor, a mix of black pepper and dried oregano can work.
While often called black cumin in culinary contexts, true black cumin (Bunium bulbocastanum) is a different spice with longer, thinner seeds.
No, nigella seeds do not require washing. They are typically used dry or toasted directly in oil or dough.
They have a complex flavor profile that is slightly bitter, nutty, and peppery, with notes of onion, oregano, and black pepper.
Yes, they can be eaten raw, but their flavor is quite intense and bitter. Toasting or cooking them mellows the bitterness and enhances the nuttiness.
Yes, they have been used for centuries in Unani and Ayurvedic medicine, often referred to as 'the seed of blessing' for various ailments.
nigella seeds is a versatile ingredient found in cuisines around the world. With 345 calories per 100g and 16 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring nigella seeds with step-by-step instructions.
Browse recipes →They are a key ingredient in the Indian spice blend Panch Phoron, and are commonly found in naan bread, pickles, and lentil curries.
While not necessary if kept in a cool pantry, you can freeze them in an airtight bag to extend their shelf life even further.
