Nigella seeds (Nigella sativa), sometimes called black cumin or kalonji, are small, angular, matte-black seeds with a complex flavour — slightly bitter and peppery, with notes of onion, oregano, and black pepper. They should not be confused with black sesame seeds, which they superficially resemble, or with true cumin.
The plant is native to the Mediterranean and Western Asia and has been used as a spice and traditional remedy for thousands of years. Nigella seeds are sprinkled on Turkish flatbreads, folded into Indian naan, used in Bengali five-spice blends (panch phoron), and scattered over Middle Eastern pastries and pickles.
In Australia, nigella seeds are available at spice shops, Indian grocers, and increasingly in mainstream supermarkets. The plant also produces attractive pale blue flowers, and is sometimes grown ornamentally.
How it's produced
Nigella is an annual flowering plant that grows 20 to 40 centimetres tall. It is cultivated from seed in dry, warm climates and requires little irrigation once established. The plants produce pale blue or white flowers that develop into inflated seed capsules.
When the capsules dry and turn brown, the plants are cut and threshed to release the small black seeds. Production is concentrated in India, the Middle East, and North Africa. The crop is relatively low-maintenance but labour-intensive to harvest in small-scale operations. In larger farms, mechanical harvesting is used.
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