Black Cumin Facts

Black cumin is a part of the buttercup family and the seeds are dark, thin, and crescent-shaped when whole. The seeds have been used for many centuries in the Middle East, the Mediterranean and India. Today, black cumin seeds are used as a seasoning spice in different cuisines across the world because of their nutty flavor. Besides their culinary uses, black cumin seeds also have a wealth of important health benefits and are one of the most cherished medicinal seeds in history.

Name Black cumin
Scientific Name Nigella sativa
Native Southwestern Asia or southeastern Europe
Common/English Name Black Caraway, Black Cumin, Blackseed, Black Seed flower, Edible Love-In-A-Mist, Fennel-Flower Nigella, Fitches, Nutmeg Flower, Onion Seed, Roman Coriander.
Name in Other Languages Kurdish : Siawasa
Albanian : Fara E Zezë
Korean : Nigella
German : Echter Schwarzkümmel
Azeri : Çörək Out
Portuguese : Cominho-Negro
Bulgarian : Chelebitka Posevna
Slovašcina : Navadna Črnik
Catalan : Sanuj
Ukrainian : Chornushka
Newari : Mugrela
Coptic : Shouniz
Sri Lanka : Kaladuru
Czech : Černucha Seta
Russian : Černuška Posevnaja
Eastonian : Aed-Mustköömen
Arabic : Habah Al-Brekah
USA : Charnushka
Farsi : Siah Daneh
Spanish : Agenuz
Finnish : Mustakumina
Slovencina : Černuška
Gaelic : Lus An Fhograidh
Swedish : Svartkummin
India : Kaljeera
Turkish : Çörek
Indonesia : Jintan Hitam
Yiddish : Nigele, Tshernitshke
Latvian : Melnsēklīte
Amharic : Tik’ur Azmud
Libya : Kaműn Aswad
Vietnamese : Thì Là Ðen
Lithuanian : Juodgrūdė
Croatian : Crni Kumin
Malaysia : Jintan Hitam
Chinese : Hak Jung Chou
Ethiopia : Abasuda
Norwegian : Svartfrø
Japanese : Kuro Tanetsou
Pakistan : Kalonji
Hungarian : Borzaskata Mag
Brazil : Nigela
Persian : Siyah-Biranj
French : Cheveux De Vénus
Serbian : Crno Seme
Nepali : Mugrelo
Kazakh : Sodana
Danish : Nigella
Hebrew : Ketzah
Thai : Thian-Dam
Italian : Cuminella
Polish : Czarnuszka Siewna
Dutch : Tamme Nigelle
Plant Growth Habit Annual stout, erect, flowering herb
Growing Climate Grows in full-sun
Soil Wide range of well-drained soils, but prefers sandy loam soils. It is quite drought tolerant and can survive in dry soils but requires regular watering during prolonged dry periods.
Plant Size 30–50 cm tall
Root Well-developed tap root
Stem Branched, sub terete, weakly ribbed, pubescent, dark green stem
Leaf 7–5 cm, bi-pinnately, tripinnately to multi pinnately divided into thin sublinear, pilose lobes. The upper leaves and petiolate are long while the lower leaves are small.
Flower Terminal and solitary, actinomorphic, hermaphrodite, pentamerous, hypogynous on 4–11 mm minutely hairy and ribbed pedicels.
Fruit Shape & Size Inflated, ribbed, oblongoid, tuberculate capsule 6–16 mm × 5–12 mm
Fruit Color Greyish-green to brown at maturity
Seed Shape & Size Triquetrous to obpyramidal, rugose,
Seed Color White turning black when mature
Flavor/Aroma Pungent bitter smell
Taste Taste like a combination of onions, black pepper and oregano
Major Nutrition Manganese, Mn 8.53 mg (370.87%)
Copper, Cu 2.6 mg (288.89%)
Iron, Fe 9.7 mg (121.25%)
Total Fat (lipid) 31.16 g (89.03%)
Phosphorus, P 543 mg (77.57%)
Magnesium, Mg 265 mg (63.10%)
Calcium, Ca 570 mg (57.00%)
Zinc, Zn 6.23 mg (56.64%)
Protein 22.8 g (45.60%)
Potassium, K 808 mg (17.19%)
Total dietary Fiber 6.03 g (15.87%)
Sodium, Na 17.6 mg (1.17%)
Health Benefits
  • Weight loss
  • Protects the Gut
  • Suitable for Women
  • Anti-fungal activity
  • Antiviral
  • Reduces Seizures
  • Boosts the Immune System
  • Treatment for MRSA
  • Protect Against Heart Disease
  • Anti-Diabetic
  • Protects the Kidneys and Prevents Kidney Stones
  • Digestion