Black Cumin Seed (Powder)

Nigella sativa seeds have traditionally been used as a spice in Indian and Middle Eastern cuisine where it is referred to as “kalonji”. Their flavor profile is savory, pungent and slightly bitter to taste. Also called black cumin seed, black seeds are employed to flavor curries, vegetables, and breads. They were found in the tomb of Tutankhamen suggesting their use by humans since at least the times of ancient Egypt. Indigenous to the Mediterranean and now growing around the world, nigella seeds can also be used in tea or added to coffee as a unique flavoring. Black seed is an annual herbaceous plant with fine foliage and delicate pale bluish purple or white flowers. Other common names for black seed include black cumin and upakunchika. Precautions Not for use in pregnancy or nursing except under the supervision of a qualified healthcare practitioner. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Water 200-212°F. Steep 5-10 minutes. Leaves and flowers need less time; roots and barks often need more. Roots, bark and dense seeds may benefit from a longer steep or a gentle covered simmer.

• Use about 1 level teaspoon of loose tea per 6-8 oz. of water unless the product label says otherwise.
• For blended teas, follow the temperature of the most delicate true-tea base (green/white before black).

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