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Products   Conventional Products   Black Cumin / Nigella Sativa
Commercial Varieties

Black cumin seeds

Black cumin seeds, also known as 'the blessed seeds' were discovered in Egyptian Pharaoh Tutankhamen's tomb. Though mentioned in scriptures, black cumin seeds weren't researched till about 40 years ago. When more was read about these seeds, it was discovered that ancient Greeks used the seeds for toothaches and headaches. These seeds are quite underrated in the market, but they're one of the best natural remedies for auto-immune diseases. They are also outstandingly useful in helping with asthma and allergies.
Organic Products India manufactures, supplies & exports conventional & organic Black Cumin seeds to countries like USA, UK, Australia, Canada, New Zealand & many more.

Grains - Sorghum Grains - Millet Grains - Millet

Commercial Varieties Commercial Varieties
Organic Pesticide Analysis Average Nutritional Value
We can offer you the following varieties
Name Purity Other Aspects
Grade Machine/ Sortex Cleaned 99.50 % (Mositure: 5% - 7%)
Grade Machine/ Sortex Cleaned (Premium Quality) 99.50 %
Machine Cleaned 99%  

Packaging Packaging

We can offer the following packaging options:

Type of Bags Quantity
New Multi Wall Paper Bag 25 lb/11.34 Kg or 50 lb/ 22.
P. P. Bag 55.12 lb / 25 kg or 11
Jute Bag 110.23 lb / 50 kg
Custom Requirement Kindly click below to enlist your custom requirement in Quotation Cart

Black Cumin / Nigella Sativa Container

We can offer the following packaging options:

Type of Container Quantity
20 Feet 16 Metric Tonne
40 Feet 26 Metric Tonne

Black Cumin Seed - New Crop
Black Cumin Seeds :

Overview overview

Black Cumin Seeds
: History
Black cumin seed, Nigella or Kalonji, is also known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times. The small black seeds are got from Kalonji bushes, which are grown widely throughout India. The seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.

Black Cumin Seeds: Uses
TheáseedsáofáNigella Sativaáare used as aáspiceáináIndianáandáEastern cuisines. The black seeds taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell. The dry-roasted Nigella seeds flavour curries, vegetables and pulses. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry. It is used as part of the spice mixtureáPanch Phoroná(meaning a mixture of five spices) and by itself in many recipes ináBengaliácuisineáand most recognizably inánaan bread. Nigellaáis also used in Armenianástring cheese, a braided string cheese called majdouleháorámajdouliáin the Middle East.

Black Cumin Seeds: Growth Habits
Prepare the ground well and rake to a fine tilth before sowing. Mark the sowing areas with a ring of light coloured sand and label if sowing more than one variety in the same bed. Sow thinly, once temperatures reach around 15░C (60░F).áSeeds germinate in 10 to 14 days. The seedlings will appear in rows 6 to 8 weeks after planting and can be told from nearby weed seedlings quite easily. Thin the seedlings out so they are finally 20cm (8in) apart. Compost should be kept slightly moist, but not wet at all times. Sow from spring through to late summer. An autumn sowing can also be made in sheltered areas for earlier flowers the following year. Planted it in the autumn it will send down a taproot and form a rosette of feathery leaves during the winter. As temperatures warm up in spring, flower stalks shoot up

The seeds can be harvested by placing the pods in a paper bag; allow to dry out completely, then rub the paper bag in your hands to release the black seeds. Next cut the corner of the bag and retrieve the seeds with use of a sieve. Ensure that the black cumin seeds are completely dry then store in an airtight container. While that spice rack adjacent to the stove may be convenient for storage and access, it can prematurely destroy the potency of your harvest. Store seeds in the freezer, since exposure to light and heat releases the spice's volatile oils, which, in turn, removes the sought-after fragrance in any spice.