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Nigella Seeds (Black Cumin)

$1.95 per 50g

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SKU: 603786
Product Info Expand
Nigella seeds are one of the oldest recorded spices. Part of the Ranunculaceous family of flowering annual plants, Nigella sativa are found growing in many parts of the world. These small black tear-drop shaped seeds are often called black cumin or black onion seeds – but are not at all related to either of these. You may also find it in recipes as Chamushka or Kalonji. The raw seeds have a slightly peppery - toasted onion flavour that is a little bit bitter. When dry roasted (as they are most often used) the flavour becomes sweeter. Nigella seeds are extremely versatile and used in many cuisines including Indian, African and Middle Eastern.
Nutritional Info Expand
Serving Size

5g

Nutritional Information Per serve Per 100g
energy 79.6kJ 1592kJ
protein 1g 20.9g
fat total 1.3g 25.9g
fat saturated 0.2g 4.3g
carbohydrates 0.8g 16.4g
sugars 0.1g 2.6g
sodium 1.7mg 34.0mg
dietary fibre -
Ingredients and Allergens Expand
Ingredients

Nigella Seeds (steam sterilized). Preservative Free, Non GMO.

Allergens

This product is manufactured in a facility which also handles wheat and sesame seeds. May also contain traces of other allergens due to possible cross-contamination.

Other Details Expand
Country of Origin

India

Storage

Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life

Up to 12 months when stored as above. See Best Before date.

How to Use

Nigella seeds are best when toasted in a dry pan for just 2-3 minutes. They can then be added to any number of recipes or spice mixes. They are used in (or on) flat breads all over the world – Persian taftan; Indian bhatura or naan - and are great in home-made crackers, bread, or savoury scones and muffins. Sprinkle over soups, tagine dishes of chicken or lamb, and hotpots. Toss through couscous or saffron rice. Nigella is perfect with eggplant and squash, or spuds and root vegetables. Often used in Indian potato curries cooked with ghee. Or try roasted beetroot with feta. Delicious in salad dressings with tomato and baby spinach or charred vegies and chickpeas. Many spice-mixes feature nigella including Zaatar, Garam masala, and Panch phoron (literally Bengali “5 spice”) – roasted and ground nigella, mustard seeds, cumin, fennel & fenugreek. Nigella goes beautifully with chillies or great in pickles and chutneys.

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