Tiny matte-black seeds (also called kalonji or black caraway) with an onion-oregano savor — dusted on naan, pickles, and Bengali fish.
Where it comes from
Nigella seed comes from Nigella sativa, a small annual in the buttercup family — botanically unrelated to onions, caraway, or true black cumin despite many of its English names. Egypt, India, and Turkey lead production. The seeds form inside an inflated, segmented capsule and are matte-black with sharp edges.
Flavor & pairing
The flavor is distinct: vaguely oniony, with notes of toasted oregano and a faint metallic note from thymoquinone. Nigella plays beautifully with yogurt, eggs, root vegetables, white cheeses, and rich braises that need a contrast.
How it’s used
Indian naan and kulcha breads carry a scattering of seeds on the surface. Bengali panch phoron — five-spice blend — pairs nigella with cumin, fennel, fenugreek, and mustard. Turkish bakers stud börek and simit with them. Middle Eastern labneh gets a fingertip dust along with za’atar.
Trade history
The seed has been found in Tutankhamun’s tomb and Pliny the Elder called it git, a remedy “for chest colds and the bites of all dangerous beasts.”
Find more spices by letter
Nigella Seed starts with N and ends with D. Browse other spices along the same letter.
Spices that contain a letter from "Nigella Seed":