Black Cumin Seed (Nigella sativa) — Xinjiang Black Seed, 500g Food Herb

Black Cumin Seed (Nigella sativa), known in Traditional Chinese Medicine (TCM) as Hēi Zhǒng Cǎo Zǐ (黑种草籽) and treasured across Xinjiang and the wider herbal world as black seed, is the dried ripe seed of a revered food-herb botanical. Long prized as a warming, qi-supporting seed, black cumin has been used traditionally to warm the middle, support digestion, and gently disperse stagnation. Its nature is warm and its flavor pungent and slightly sweet, making it a gentle yet aromatic seed for daily food-therapy use.

Key Selling Points

• Traditional food-herb seed from Xinjiang
• Nigella sativa, known as black cumin
• Warm, pungent nature for daily food therapy
• 500g new-crop batch, cold-stored freshness
• Suitable for teas, baking, and culinary use

Quality & Sensory

Each batch is carefully cleaned and cold-stored to preserve the seeds' deep matte-black color, small teardrop shape, and dry, firm texture. When crushed or lightly toasted, they release a warm, peppery, faintly onion-like aroma with a nutty, slightly bitter finish. Brewed as a tea, the seeds yield a golden-amber infusion with an earthy, gently pungent taste that softens when paired with honey or milk.

Technical Specifications

Usage Scenarios

• Brewed as a warm daily herbal tea
• Blended into breads, pastries, and spice mixes
• Sprinkled over yogurt, salads, or rice dishes
• Simmered into soups and stews
• Paired with honey or milk for a soothing drink

Traditional Uses

In folk herbal practice, black cumin seed is toasted and brewed as a warming daily tea, stirred into honey, or ground into spice blends for breads and pickles. Across Xinjiang and the Middle East, it is simmered into soups and rice dishes, folded into congee, and combined with ingredients like ginger, cinnamon, and jujube for seasonal nourishment. It is also a traditional companion to honey in soothing home preparations.

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