Nigella (Black Cumin Seed)
Nigella sativa
Seeds per pack ~ 100
Germination: 95% Packed for 2025
Origins and History
Nigella sativa, commonly known as black cumin, black seed, or simply nigella, is native to Southwest Asia and parts of the Middle East. This ancient plant has been cultivated for thousands of years and is highly regarded in traditional medicine systems such as Ayurveda, Unani, and Islamic herbal practices. Seeds of Nigella sativa were even found in the tomb of the Egyptian Pharaoh Tutankhamun, highlighting its long-standing cultural and medicinal value.
Easy to grow and exquisitely delicious, the soft & fern-like foliage extraordinary flowers of black cumin are short, often under 2 feet, thriving in gardens as well as raised beds and containers, even with partial sun. Each gorgeous seedhead is borne on a long, strong stem perfect for cutting and, as the seeds mature, we love to shake the seeds on top of our plates with dramatic flourish.
Appearance and Characteristics:
Nigella is an annual flowering plant that typically grows 12–18 inches tall. It has finely divided, feathery foliage and produces delicate, pale blue to white flowers with five to ten petals. After flowering, it forms inflated seed capsules filled with small, angular, matte-black seeds. The seeds have a slightly rough texture and emit a distinctive aroma when crushed, often described as earthy, peppery, and slightly nutty with hints of oregano and onion.
Culinary Uses:
Nigella seeds are used as a spice in various cuisines, especially Indian, Middle Eastern, and North African. They are often added to breads like naan, sprinkled on flatbreads, or used in pickles, curries, and spice blends such as Panch Phoron (a Bengali five-spice mix). The seeds impart a warm, slightly bitter flavor with a subtle crunch and are often used whole. Despite being called "black cumin," they are not related to true cumin (Cuminum cyminum), though they share some flavor similarities.
Black Cumin seeds are a Mid-East as well as Indian delicacy, where they are known as kalonji. Distinctly different from brown cumin with their own characteristic flavor reminiscent of toasted onion flake, black pepper plus oregano, black cumin is commonly toasted for curries, bread and steamed rice. We often toss 20 seeds or so in a pot of rice and savor the exquisite flavor and heavenly aroma it imparts!
Growing Tips:
Nigella thrives in full sun and well-drained soil. It prefers cooler seasons and can be direct-sown outdoors after the last frost. Sow the seeds shallowly (1/8–1/4 inch deep), as they need light to germinate. Space plants about 6 inches apart. Nigella does not transplant well, so direct sowing is ideal. It requires minimal maintenance once established, and it can self-seed if left undisturbed. Regular watering is necessary until the plants are established, but overwatering should be avoided.
Harvesting Guidance:
Harvest nigella seeds when the seed pods turn brown and begin to dry on the plant. Cut the seed heads and place them upside down in a paper bag to finish drying. Once fully dry, crush the pods to release the seeds and winnow away the chaff. Store the seeds in an airtight container in a cool, dry place. Properly stored, they retain flavor and potency for up to a year. Seeds harvested from healthy plants can also be saved for planting the following season.
