Black Cumin Seeds
|Botanical Name||Nigella sativa|
|Description||Nigella sativa is an annual flowering plant that grows to 20 to 30cm (8 to 12in) tall. The flowers of this plant are very delicate and have five petals. The seeds are small, matte-black grains with a rough surface and an oily white interior. The seeds have little bouquet, though when they are rubbed they give off an herbaceous aroma.|
|Origin & Cultivation||Black Cumin Seed is native to Asia and the Middle East. It is mainly cultivated in India, Egypt and the Middle East. The crop prefer well drained soil enriched with manure or compost ahead of planting, but will grow in most sites and soils and can be grown on light sandy soils. It is a winter crop which starts from Oct-Nov to March-April.|
|Grade||Sortex , Machine Clean|
|Purityy||99.5 % / 99 % / 98%|
|Packing||25 / 50 kgs PP Bags|
|Loading in 20ft||16 MT|
|Uses||Nigella seeds are used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. Nigella is an ingredient of some garam masalas.
In Asia, they are sprinkled on to naan bread before baking, used to top flatbreads in Turkey and in Eastern Europe are sprinkled on Jewish rye bread in place of caraway seeds. In the Middle East nigella seeds are added to bread dough. Peshawari naan is, as a rule, topped with Nigella seeds. The seeds can also be ground and added to water to create a gel. This gel is incredibly useful, it can be used as an egg replacement in gluten-free and flour-free baking.