J Mac Botanicals, Organic Nigella Seeds (1 Pound), USDA Certified, black cumin seed, Nigella Sativa, Kalonji Seeds

We live in a rural area. International food stores are a realistic option. People actually laugh if you ask if there's an ethnic store. They'll point you to the "ethnic" aisle of the grocery store, which is limited to basically tacos and sushi fixing. So when my Mediterranean husband moved in and realized how limited my herb/spice cabinet was, online ordering kept him from moving out. I never had them before, but he says the flavor is good and the price is great for the value. We use them for lots of dishes now.

I love the taste, will definitely buy again..

It was the Percy addition to our home baked Pita Bread !

I have not had nigella seeds before, although I am supposed to be using them for carrot pickle etc. So, I finally gave a try to this brand. It did feel a little stale by fragrance, but tasted as has been described. It is a big packet and will last for quite a while. I will buy it again.

So far they good I’m not sure how to use them but they are a good pepper substitute

This is a great product, I add it to my teaspoon of honey, worth my money

Nigella Seed aka Black Cumin is one of the most versatile seeds to date. You can eat the seed whole or grounded into a powder. Sprinkled over a salad for a crunch or blended into a powerhouse smoothie.The taste quality from this specific brand is high. You can tell the seeds were taken care of and processed correctly. Not only is this specific product high quality but the health benefits are magnificent.If you're careful about which companies to shop from, this company's black cumin seeds are worth the investment.

These high quality seeds are beautifully packed and have a pleasant onion odor when opened. I immediately used them to prepare my favorite Naan recipe, from AARTI SEQUEIRA1 teaspoon active dry yeast2 teaspoons sugar2 cups all-purpose flour, plus more for rolling1 teaspoon fine sea salt1/8 teaspoon baking powder3 tablespoons plain yogurt2 tablespoons extra-virgin olive oil1 teaspoon kalonji (nigella seeds)1 teaspoon fennel seedsIn a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be about 1/4-inch thick.Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook 30 seconds to 1 minute more.Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.