Aromatic with a peppery bite, black caraway seeds are enjoyed as a spice in Egyptian, Indian, and Middle Eastern cuisines. No relation to true caraway, these tiny dark seeds are often used in spice blends, breads, and vegetable dishes.

Black caraway seed comes from an herbaceous annual, the buttercup (Rununculaceae) family. The peppery seed not only adds pleasing spice to dishes but it is also widely used in Ayurvedic medicine. Black caraway seed is derived from the fennel flower plant, Nigella sativa (not to be confused with the fennel herb plant).

Black caraway goes by a wide range of names, depending upon the part of the world you're in. Synonyms include charnushka, shonaiz, black seed, Roman coriander, nutmeg flower, kalonji, black cumin, Schwarzcummel, sinouj, and fennel flower. Because they use it for its healing properties, Middle Easterners refer to it as "the blessed seed."

Black caraway's increasing popularity is due in part to research into its healthful properties. Studies have indicated that the spice may strengthen and stimulate the immune system and act as an anti-histamine, anti-tumor, anti-bacterial and anti-inflammatory. Recent studies point to its ability to prevent some toxic side effects of cancer treatments and even slow cancer growth. Along with other riches now shown in museums throughout the world, King Tutankhamen's tomb contained black caraway oil, of paramount importance to the ancient Egyptians. Both Hippocrates and the Greek physician Dioskorides recommended black caraway extensively as a remedy, and it was also reputedly used by Cleopatra. It can be found in the Old Testament, where it's called "black seed." And the Prophet Muhammad underlined its therapeutic qualities, stating, "Hold on to use of the black seed, for it has a remedy for every illness except death."

Suggested Uses:
Aromatic when ground, the tiny, pointy, brown to black seeds have a slightly bitter, peppery taste that's been enjoyed in the Middle East for thousands of years. And they're becoming increasingly important in other cuisines today. The pungent seeds are used in Egypt, India, and the Middle East to flavor meats, pickles, lentil dishes, chutneys and breads. They're often enjoyed much like caraway--in Turkish and Near Eastern breads, and Jewish rye bread, for example. You'll find them in Indian and Iranian recipes, sometimes roasted and mixed with vegetables. Black caraway is also a key ingredient in the blends garam masala and five spices.