This experiment was conducted to evaluate the effect of different levels of Nigella Sativa meal (NSM) on productive performance and some hematological parameters of laying hens under hot conditions. A total number of 120 laying hens (34 weeks old – Commercial Browne Lohmann LSL) and body weight of 1996.90±18.75 g were used in this study. Chickens were randomly divided into four equal treatments (30 chickens of each). Each treatment was randomly divided into 3 equal replicates (10 chickens of each).The 1^st treatment, chickens fed basal diet and considered as control group (C). The 2^nd, 3^rd and 4^th treatments, chickens were fed diets supplemented with 5, 10 and 15 % NSM, respectively). The results showed that egg weight, egg number and feed conversion were improved (P<0.05) in the laying hens fed 10 and 15 % NSM compared with other groups. However, egg shell thickness was increased (P<0.05) in the hens fed 5, 10 and 15 % NSM compared to control group. Red blood cells and hemoglobin concentration were increased (P<0.05) in the hens fed high level of NSM (15 %) compared to hens in control group. Adding NSM at level 15 % led to significantly decreased in serum total protein, albumin, globulin, glucose and cholesterol when compared with control group. While, creatinine level was significantly increased at level 5 % of NSM compared with other levels of NSM and control group.  Using NSM by rate 5, 10 and 15 % in the chicken diets led to a decrease in the cost of feed and this in turn contributed to the improvement of net income/hen. In conclusion, under hot conditions, use Nigella Sativa meal up to level 15 % as a source of alternative feed resources enhancement the productive performance and physiological responses of laying hens.