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Nigella seeds are small, black, angular seeds with a savory, slightly bitter flavor, used whole in breads, pickles and curries. They come from Nigella sativa and go by several names recorded in peer-reviewed reviews and FDA’s spice list, including kalonji and black cumin. USDA’s food database has no entry for nigella seeds, so this guide gives no nigella nutrition numbers. It covers what nigella seeds are, their names, how they differ from cumin and black sesame, how to use nigella seeds in cooking, FDA’s spice list, and how the spice differs from black seed supplements.
Peptide Labs does not sell nigella seeds or any nigella products. This article is general nutrition information, not medical advice.
Key Takeaways
- A 2024 review describes the source plant as an annual herb in the Ranunculaceae family, also known as black cumin or black seed.
- FDA's list of spices generally recognized as safe (21 CFR 182.10) names the plant as black caraway and as black cumin.
- Despite those names, the regulation lists ordinary cumin and caraway as separate plants.
- USDA SR Legacy has no entry for nigella seeds, so no nigella nutrition values are given here.
- NCCIH has no fact sheet on black seed, and this guide makes no supplement claims.
- Toast the seeds briefly in a dry pan to bring out their oniony, peppery flavor.
What are nigella seeds?
Nigella seeds are the dried seeds of Nigella sativa. A 2024 review in the International Journal of Molecular Sciences describes the plant as an annual herb belonging to the Ranunculaceae family, also known as black cumin or black seed. The seeds are sold whole, and they look like tiny, matte black chips with sharp edges.
In the kitchen, nigella seeds are a seasoning, used by the pinch. They are a common sight on naan and other flatbreads, in Indian pickles and in the Bengali five-spice blend panch phoron, and they also turn up in Middle Eastern breads and cheeses.
Kalonji, black cumin and other names
Nigella has more names than most spices, and several of them borrow from other plants. A 2017 review in the Journal of Tropical Medicine notes that it is known as black caraway and as kalonji, and a 2024 review in Drug Research calls the seeds black seeds or kalonji. Kalonji is the name you will often see on packages in South Asian grocery stores.
FDA’s regulation listing spices generally recognized as safe (21 CFR 182.10) shows the overlap. The regulation names the plant twice, once as black caraway (black cumin) and once as black cumin (black caraway), while it lists ordinary cumin (Cuminum cyminum) and caraway (Carum carvi) as separate plants. So black cumin seeds, in the sense of nigella, are not a dark variety of the cumin in most spice racks, and labels and recipes do not always use these names the same way. When in doubt, check the botanical name on the label.
How nigella seeds differ from cumin and look-alike seeds
- Black sesame: black sesame seeds are glossy and teardrop shaped with a nutty taste; nigella seeds are matte, angular and more bitter. Our sesame seeds guide covers sesame.
- Cumin: cumin seeds are ridged, pale brown and earthy; nigella seeds are black and sharper in flavor. In FDA’s spice list they are different plants.
- Onion and poppy seeds: nigella’s flavor is often compared to onion, and its look to poppy seeds, but poppy seeds are rounder and much smaller.
How to use nigella seeds
Nigella seeds taste oniony, peppery and faintly bitter, and heat brings that flavor forward. Here are some ways to cook with them:
- Toast first: warm the seeds in a dry pan for a minute or two until fragrant, then take them off the heat before they scorch.
- Breads: press them into naan, flatbreads, bagels or crackers before baking.
- Tempering: sizzle them in hot oil with mustard seeds, fennel and cumin, as in panch phoron, then pour over lentils or vegetables.
- Pickles and chutneys: add them to quick pickles and fruit chutneys.
- Vegetables and salads: scatter toasted seeds over roasted squash, potatoes, cauliflower or a cucumber salad.
- Pair with: coriander, yogurt, lemon and tart spices such as sumac.
Nigella seeds nutrition: why USDA has no numbers
USDA SR Legacy, the database this site uses for food values, has no entry for nigella seeds. A search of all 7,793 foods in SR Legacy’s April 2018 release for nigella, black cumin and kalonji found nothing, so we do not give any nigella values. The table below is for context only: it shows USDA values for other whole seed spices per USDA teaspoon. These are not nigella seeds, and cumin and caraway are different plants despite the shared names. Percent Daily Values (%DV) use FDA reference amounts.
| Other seed spices (USDA SR Legacy), NOT nigella, 1 tsp | Calories | Protein | Fat | Fiber | Calcium | Iron |
|---|---|---|---|---|---|---|
| Cumin seed (2.1 g), FDC 170923 | 8 | 0.4 g (1%) | 0.5 g (1%) | 0.2 g (1%) | 20 mg (2%) | 1.4 mg (8%) |
| Caraway seed (2.1 g), FDC 170918 | 7 | 0.4 g (1%) | 0.3 g (0%) | 0.8 g (3%) | 14 mg (1%) | 0.3 mg (2%) |
| Fennel seed (2.0 g), FDC 171323 | 7 | 0.3 g (1%) | 0.3 g (0%) | 0.8 g (3%) | 24 mg (2%) | 0.4 mg (2%) |
| Poppy seed (2.8 g), FDC 171330 | 15 | 0.5 g (1%) | 1.2 g (1%) | 0.5 g (2%) | 40 mg (3%) | 0.3 mg (2%) |
In USDA data, a teaspoon of a seed spice supplies a handful of calories and small shares of the Daily Value for minerals. Seeds used by the pinch are there for flavor, and any numbers printed for nigella itself would need a source we could check; the Nutrition Facts label on a packaged spice, if it has one, is the place to look.
Nigella seeds and FDA's spice list
21 CFR 182.10 is FDA’s list of spices and other natural seasonings and flavorings that are generally recognized as safe for their intended use, and Nigella sativa appears on it under both of its black caraway and black cumin names. That listing concerns nigella as a seasoning in food. It is not a statement about health benefits, and it does not cover concentrated oils or capsules sold as supplements.
Nigella seeds as a spice vs as a supplement
The same plant is also sold as black seed oil and in capsules. Those are supplements, not a sprinkle on bread, and they are a different question. NCCIH, the federal agency that reviews herbs and supplements, has no fact sheet on black seed in its Herbs at a Glance series, so this guide makes no supplement claims. Our black seed oil guide covers the oil, including what published research on it does and does not show.
- Skin reactions to the oil: a 2020 case report in the journal Contact Dermatitis identified thymoquinone, a compound in the oil, as the cause of an allergic skin reaction to Nigella sativa oil.
- Talk to a clinician: before starting any black seed supplement, especially if you take medicines, are pregnant or have a health condition, talk to a healthcare provider.
- Spice blends: blends that include nigella may also contain sesame or mustard, so read the ingredient list if you have food allergies.
Buying and storing nigella seeds
- Names on the label: look for nigella, kalonji or the botanical name; if a package says only black cumin, check the botanical name to confirm it is nigella.
- Whole seeds: choose whole seeds and grind or crush them yourself if a recipe needs it.
- Storage: keep them in an airtight jar away from light and heat, and follow the package date.
- Freshness check: crush a few seeds between your fingers; a strong, oniony aroma means they are still flavorful.
Frequently Asked Questions
What are nigella seeds?
They are the small black seeds of an annual herb that a 2024 review places in the Ranunculaceae family, used whole as a spice in breads, pickles and curries.
Is kalonji the same as nigella seeds?
Yes. Peer-reviewed reviews list kalonji, black seed and black caraway as names for the same seeds.
Are black cumin seeds the same as cumin?
No. FDA’s spice list names nigella as black cumin but lists ordinary cumin as a separate plant.
How do you use nigella seeds?
Toast them briefly in a dry pan, then add them to breads, dals, pickles, vegetables or salads.
Does USDA have nutrition data for nigella seeds?
No. USDA SR Legacy has no nigella entry, so this guide gives no nigella values.
How can I tell nigella seeds from look-alike seeds?
Nigella seeds are matte and angular with a bitter, oniony taste; black sesame seeds are glossy, teardrop shaped and nutty.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Sumac: What the Spice Is, How It Differs From Poison Sumac and How to Use It, Black Seed Oil: Benefits, Research, Side Effects and Who Should Avoid It.