At Sterling Exports Inc., we bring you premium quality Mustard Seeds (Yellow & Brown) that are carefully sourced, processed, and exported to international markets. Mustard is one of the world’s most versatile spices, widely used in both culinary and industrial applications.
Mustard seeds can be crushed to form a paste and mixed with water to create a condiment, or dried and powdered to make mustard sauce. Both yellow mustard (milder and popularly used in sauces and condiments) and brown/black mustard (pungent and spicier, widely used in Indian and Asian cooking) are available.
At Sterling Exports, we closely monitor the mustard seeds from germination to final packaging, creating controlled cold and moist conditions for proper development. This ensures that only high-quality mustard seeds with strong flavor, aroma, and oil content reach our customers worldwide.
Nigella Seeds (Whole & Grounded)
Nigella Sativa
Ranunculaceae
Small, matte-black, triangular seeds with rough texture
Slightly bitter, peppery taste with oregano-like aroma when crushed
Whole Seeds, Ground Powder
Bakery (breads, bagels, naan), pickles, spice blends, curries, condiments, traditional medicine
Nigella seeds (Nigella Sativa) have been cultivated for more than 2,000 years and are often referred to as the “seed of blessing.” They were discovered in the tomb of Egyptian Pharaoh Tutankhamun, signifying their value in ancient times. Traditional medicine systems like Ayurveda, Unani, and Middle Eastern remedies have long used Nigella seeds for their digestive, anti-inflammatory, and immunity-boosting benefits. While in ancient Egypt they were prized as a health tonic, in South Asia and the Middle East they became integral to cooking — particularly in breads, curries, and pickles. Today, Nigella seeds continue to hold a dual role as a culinary spice and natural health supplement worldwide.
Nigella seeds are also known as Kalonji, Black Seed, or Black Cumin, though they are not related to cumin.
They were found in the tomb of King Tutankhamun, showing their importance in ancient Egypt.
Nigella seeds are called the “Seed of Blessing” in Middle Eastern cultures.
When rubbed, the seeds release a fragrance similar to oregano or thyme.
They are a traditional ingredient in Indian naan breads, Middle Eastern flatbreads, and Turkish pastries.
Nigella seed oil is widely used for skin care, immunity boosting, and digestive health.
Unlike cumin or fennel, Nigella seeds are never eaten raw, but toasted or fried for flavor.
They are mentioned in Islamic tradition (Hadith) as a cure for “everything except death.”
Nigella seeds are often mistaken for onion seeds but are botanically unrelated.
Their crunchy texture and peppery-bitter flavor make them a favorite in pickles and chutneys.