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SunFood Organic Black Seeds -- 4 oz

SunFood Organic Black Seeds
  • Our price: $7.99

    $0.11 per serving

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SunFood Organic Black Seeds -- 4 oz

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Save 15% off Code FOODANDBEVS Ends: 5/23 at 9 a.m. ET

SunFood Organic Black Seeds Description

  • Super Foods
  • Ancient Super Seed Nigella Sativa
  • Vegan
  • Gluten-Free
  • Kosher
  • USDA Organic
  • Non GMO Project Verified

The Sunfood™ Difference

Black Seeds (Nigella Sativa) are known by several names including black cumin, black coriander, Roman coriander, and black caraway among others.


No matter the name, these seeds are highly regarded around the world by millions of people for their health-boosting properties.


They've been used for hundreds of years throughout Asia, Africa, the Middle East and Eastern Europe, with many considering Black Seeds to be a modern day panacea.


Our Black Seeds are certified Organic, 100% pure and non-GMO. These high quality seeds are grown in only tow places in the world: India & Egypt.


We source our seeds directly from our sustainable partner farms in one of these countries and then bring them to our facility for packaging.


Suggested Use: Lightly toast seeds to release the essential oils. Heat on low in frying pan for a few minutes or until flavor becomes bland. East the seeds whole or grind into a powder and add to smoothies or other recipes.
Free Of
GMOs, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/2 tsp (1.5 g)
Servings per Container: Approx. 75
Amount Per Serving% Daily Value
Total Fat0.25 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium1.5 mg0%
Total Carbohydrate0.75 g1%
   Dietary Fiber0.5 g2%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium15 mg2%
Iron0.25 mg1%
Potassium25 mg1%
Magnesium5 mg1%
Other Ingredients: Certified organic nigella sativa seeds.

Allergen Statement: Packaged in a facility that also processes peanuts and tree nuts.


May contain traces of tree nuts and peanuts.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Gazpacho Soup With Golden Beet & Carrot

[vc_row][vc_column][vc_column_text]This refreshing soup combines the earthy sweetness of roasted carrots and golden beets with the subtle kick of shallots, all blended with cool cucumber and garlic for a vibrant flavor profile. Top it with delicate micro greens, aromatic black cumin seeds and a hint of creamy coconut milk for a truly satisfying meal. And to go with this pure and wholesome golden bowl, serve gluten-free Simple Mills organic crackers, made with only purposeful ingredients and never anything artificial. Gazpacho Soup With Golden Beet & Carrot in Red-Rimmed Bowl

Gazpacho Soup With Golden Beet & Carrot

  • 1 cup chopped carrots
  • 1 medium shallot (cut in half)
  • 4 small golden beets
  • 2 garlic cloves
  • 2 mini cucumbers (chopped)
  • 1-1/4 cup water
  • 1 Tbsp. rice vinegar
  • 1/4 tsp. salt


  • Coconut milk
  • Green onions
  • Micro greens
  • Black cumin seeds
  • Simple Mills Original Organic Seed Flour Crackers
  1. Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
  2. Using aluminum foil, wrap golden beets and arrange on pan with carrots and shallots. Bake 40-50 minutes, until vegetables are fork tender.
  3. Refrigerate vegetables until completely cool.
  4. In high-speed blender, combine cooked beets, carrots and shallot with garlic, cucumbers, vinegar, salt and water and blend until smooth.
  5. Ladle into bowls and top with coconut milk, green onions, micro greens and black cumin.
  6. Serve with Simple Mills Original Organic Seed Flour Crackers.

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