Black seed (Nigella sativa): what it is and how people use it

Black seed, also called black cumin or kalonji, comes from the plant Nigella sativa. The tiny, matte-black seeds have been used in cooking and traditional home remedies across North Africa, the Middle East and South Asia for a very long time.

What it tastes like

Peppery and slightly bitter, with a hint of oregano and onion. Toasting the seeds briefly brings out a warmer, nuttier flavour.

In the kitchen

• Sprinkle over flatbreads, naan and bread rolls before baking.
• Add to pickles, lentil dishes and vegetable curries.
• Stir into yoghurt or salad dressings for a peppery crunch.

Seed, powder and oil

You will find black seed sold whole, ground, as capsules and as pressed oil. The oil is usually taken by the spoonful or used on the skin and hair. It has a strong taste, so many people mix it with honey or a drink.

A note on health claims

Black seed is the subject of ongoing research, but results so far are mixed and it should not be treated as a cure for any condition. If you are pregnant, take medication or have a medical condition, speak to your doctor or pharmacist before taking it regularly.