Black Seeds -1kg

Black seeds, or Nigella sativa, are small, triangular seeds with a rich history of culinary and medicinal use in the Middle East, Asia, and Africa. These seeds are also commonly known as black cumin, kalonji, or black caraway, though they are not related to true cumin or caraway. 

Physical characteristics

• Appearance: Black seeds are small, dark black, and have a triangular or pyramidal shape.
• Texture: The seeds have a corrugated or wrinkled surface.
• Aroma: When crushed, the seeds release an aromatic, pungent, and slightly smoky scent that is sometimes compared to fennel or onion.
• Flavor: The flavor is typically described as slightly bitter, peppery, and nutty, with subtle hints of oregano or nutmeg. 

Cultivation and use

• Source plant: Black seeds come from the annual flowering plant Nigella sativa, which produces pale blue or white flowers.
• Culinary applications: The seeds are used whole or ground as a spice in many cuisines. They are a common addition to breads, curries, and vegetable dishes, and are a key ingredient in the Indian spice blend panch phoron.
• Oil: The seeds can be pressed to produce black seed oil, which is used for both culinary and topical applications.
• Forms: In addition to whole seeds and oil, black seeds are available as capsules and powder for use as a dietary supplement. 

Nutritional properties

Black seeds are packed with nutrients and bioactive compounds that contribute to their therapeutic properties. These include: 

• Thymoquinone: The main active compound, which has potent antioxidant and anti-inflammatory properties.
• Fatty acids: High in healthy polyunsaturated fatty acids like omega-6 (linoleic acid) and omega-9 (oleic acid).
• Vitamins and minerals: A good source of essential minerals like iron, calcium, and zinc, as well as several B vitamins.
• Protein and fiber: Contain a significant amount of both protein and dietary fiber.