Raw Black Seed: Also known as black cumin, nigella or by its scientific name Nigella sativa, kalonji belongs to the buttercup family of flowering plants.

Try black cumin seeds on steamed or stir-fried vegetables, sprinkled on fish with lemon, or in an omelet instead of black pepper.

Black cumin seeds have been added as a spice to a variety of Persian foods such as yogurt, pickles, sauces and salads.

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Nigella seed contains fatty acids, vitamins and minerals in a unique cell structure.

Nigella is an essential ingredient in the Bengali five-spice mix known as panch phora or panch puran, used to temper dal, greens and other subzis.