If you've shopped for black seed oil, you've probably also seen it called black cumin oil, Nigella sativa oil, or kalonji oil — sometimes all on the same shelf. It's a common source of confusion. The short answer: these are all names for the same thing. Here's what that means, what the oil tastes like, and how to use it in the kitchen.

Black seed oil and black cumin oil are the same thing

All of these names refer to oil pressed from the seeds of Nigella sativa, a flowering plant grown across the Middle East, South Asia and parts of Eastern Europe. The different names are mostly regional:

• Black seed oil — the most common name in the UK and US.
• Black cumin oil — widely used too, though the plant isn't actually related to true cumin.
• Nigella sativa oil — the botanical name.
• Kalonji oil — the name used across South Asia.

So if a recipe calls for one and your bottle says another, you're fine — it's the same oil. Our cold pressed Black Cumin / Black Seed Oil is a single-ingredient, unrefined oil bottled in glass.

What does black seed oil taste like?

The flavour is bold and distinctive: peppery, slightly bitter and warm, with a savoury edge that some compare to a cross between oregano, onion and pepper. It's punchy — a small amount makes a strong impression, so it's best used sparingly.

How to use black seed oil in cooking

Black seed oil is best used cold or added at the end of cooking, not for frying. Its bold flavour shines as a finishing touch:

• Drizzle over hummus, labneh and dips — a classic pairing across Middle Eastern tables.
• Over flatbreads and warm pita — brush on after baking.
• Into dressings — whisk a little into a lemon and olive oil dressing for a peppery lift.
• Over roasted vegetables and lentil dishes — add at the end for a savoury finish.
• By the spoon — some people take it neat; if you do, start with a small amount as the flavour is strong.

How to choose black seed oil

Look for cold pressed and unrefined oil from a single ingredient (just Nigella sativa seeds), ideally bottled in glass to protect it from light. Cold pressing keeps the oil's natural flavour and character intact.

How to store it

Keep the bottle in a cool, dark cupboard with the cap closed tightly, away from direct sunlight. As an unrefined oil, treat it as a fresh ingredient and enjoy it within a reasonable time of opening.

Frequently asked questions

Is black seed oil the same as black cumin oil?

Yes. Black seed oil, black cumin oil, Nigella sativa oil and kalonji oil are all names for oil pressed from the seeds of the Nigella sativa plant.

What does black seed oil taste like?

Bold, peppery and slightly bitter, with a warm, savoury character. It's strong, so a little goes a long way.

Can you cook with black seed oil?

It's best used cold or added at the end of cooking rather than for frying, which preserves its distinctive flavour.

Is black seed oil vegan?

Yes. A single-ingredient cold pressed black seed oil is naturally vegan and gluten-free.

Want to try it? Explore our cold pressed Black Cumin / Black Seed Oil (250ml) — single ingredient, unrefined and bottled in glass.