Black Seed (Nigella Sativa)
India’s Harvest, the World’s Choice
About Black Seed (Nigella Sativa)
Black Seed, known in India as Kalonji, is an ancient spice with a history spanning millennia. It has a unique flavour profile that is nutty, slightly bitter, and peppery with hints of oregano. In the kitchen, these small black seeds are famously sprinkled on breads like naan and used in pickles ('achaar') and tempering ('tadka'). Beyond its culinary role, Black Seed is revered in traditional medicine, often called 'the seed of blessing', for its wide range of health-promoting properties, largely attributed to its active compound, Thymoquinone.
- Botanical Name:Nigella sativa
- Common Names:Kalonji, Nigella Seeds. (Note: Often mistaken for, but distinct from, Black Cumin or Onion Seeds).
- Family:Ranunculaceae
- Origin:India (Rajasthan, Madhya Pradesh, Gujarat), Turkey, Middle East
Key Features
Distinctive Flavor
Adds a pungent, slightly bitter, and peppery taste that is unique and aromatic.
Rich in Thymoquinone
A potent source of Thymoquinone, a bioactive compound studied for its antioxidant and anti-inflammatory effects.
Culinary Versatility
An essential spice for tempering, pickling, and as a garnish on savory baked goods.
Historical Significance
A revered ingredient in Ayurvedic, Unani, and other traditional medicinal systems for centuries.
General Specifications
Product Variants & Specifications
Black Seeds (Whole Kalonji)
The whole, tear-drop shaped seeds, used directly in cooking to impart their unique aroma and crunchy texture.
Physical Specifications
Appearance
Small, black, tear-drop or wedge-shaped seeds.
Color
Matte, jet black.
Purity
99% to 99.5%.
Foreign Matter
1% max (for 99% purity).
Flavor/Aroma
Pungent, nutty, slightly bitter, and peppery.
Available Grades
Sortex Cleaned 99.5%
Premium quality with high purity, ideal for culinary and nutraceutical use.
Machine Cleaned 99%
Standard grade for general cooking and baking.
