Black Cumin Seeds – Masala Central

Nigella sativa, commonly known as kalonji or black cumin, is an ancient spice plant treasured across India for both its culinary and medicinal uses. The delicate, feathery foliage and sky-blue flowers make it as beautiful as it is useful. Once the blooms fade, they form small pods filled with aromatic black seeds — the same kalonji used to flavor naan, pickles, and curries.

For the Indian gardener in California, Nigella sativa is an easy, low-maintenance annual that thrives in warm, dry conditions similar to its native Southwest Asian climate. It’s an ideal crop for home spice gardens, blending ornamental appeal with deep cultural resonance.

Why It’s Ideal for Indian Gardeners in California:

Thrives in warm, sunny weather – Excellent for California’s spring and summer; drought-tolerant once established.
Beautiful and productive – Produces fine foliage and charming pale-blue flowers before setting seed pods.
Essential Indian spice – Seeds add a nutty, slightly bitter flavor to naan, achar (pickles), lentils, and vegetable dishes.
Compact and container-friendly – Grows well in garden beds or 7- to 10-gallon grow bags; also attracts pollinators.
Cultural connection – Revered in Ayurveda and Unani traditions; mentioned in ancient Indian and Middle Eastern texts as a healing spice.

Growing Tips:

Sow directly outdoors after the last frost or start indoors and transplant once soil warms.
Keep soil light, sandy, and well-drained; avoid overwatering.
Once seedlings reach 3–4 inches tall, thin to 6–8 inches apart.
Harvest seed pods when they turn brown and dry on the plant; crush gently to release the tiny black seeds.

Seed Details:

Type: Open-pollinated, annual
Height: 12–18 inches
Spacing: 6–8 inches apart
Sowing Depth: ¼ inch (0.6 cm)
Germination: 10–14 days at 65–75°F
Sun: Full sun (6+ hours daily)
Soil: Well-drained, sandy loam; pH 6.0–7.5

Harvest & Use:
Pods are ready for harvest about 3 months after sowing. Allow them to dry fully before collecting seeds. Store in airtight containers to preserve flavor. The seeds can be toasted before use to bring out their aromatic, onion-like flavor—perfect for seasoning dals, vegetable curries, and paratha doughs.

Cultural Note:
Botanical Name: Nigella sativa
Days to Harvest: 90–100 days
Planting Season: Early spring through summer in most parts of California