Certified Organic Black Cumin, Nigella, Black Onion Seed
Residue-controlled black cumin seeds, exquisite top quality.
Genuine, natural seed - the remedy of the Prophet Muhammad. Numerous studies prove high effectiveness.
Organic black cumin was a sought-after remedy for thousands of years in the Occident, in the Orient, the far East, Middle Kingdom and India
The Egyptian regent Nefertiti, praised for her beauty, ate the seeds.
The physicians of the pharaohs used black cumin seeds for their rulers.
Today, black cumin is used as a dietary supplement.
Studies from all over the world show amazing effects.
- Vitamin C
- Vitamin B2
- Vitamin B6
In Arabic it is the called Habbah al-baraka which means "beneficial seed”. In Latin it is called Nigella sativa.
Black cumin is on the rise as a dietary supplement since it was rediscovered by science a few years ago. The fame of black cumin is already thousands of years old. Hippocrates and Galenus used black cumin in many areas. The Christian emperor Charlemagne even enforced the cultivation with authority so that his empire would flourish.
Black cumin was recognized throughout Europe until the 18th century.
For a short time, the spice plant took a back seat due to the new pharmaceutical agents.
However, today it can be found not only on Turkish flatbread, but also in the Bazar of Spices and in Traditional Chinese Medicine (TCM).
This small black seed is a ripsnorter!
Black cumin is a completely different genus than our well-known cumin, it has a rather peppery taste, slightly spicy, a little nutty and smoky, which is best developed when freshly ground or mortared.
It goes well with Indian vegetables and many Greek and Turkish dishes.
If you slightly roast it before use this extraordinary spice intensifies.
Preparation as a tea
Pour 1 tablespoon of black cumin with 150 milliliters of hot water, infuse for 10 minutes.
Enhance your coffee:
Brew 1 pinch of ground black cumin with a little boiling water, then add coffee.
Black cumin for bread baking
No matter which bread you bake sprinkled with black cumin it will be even tastier.
Important note about black seed
Black cumin should not be ground in stock as it quickly loses its flavor and precious essential oils.
Botanical to black cumin
Nigella sativa L. belongs to the family of the buttercup family (Ranunculaceae).
In the Mediterranean region grow about 20 different Nigella species with bluish or yellowish flowers.
The plant is native to North Africa, grows especially in Egypt where it is cultivated in cultures.
Nigella sativa will get 30 to 80 cm high, its leaves are highly pinnate and have a green shine. At first glance, they are similar to those of real caraway. The annual plant is slightly hairy, the white flowers are terminal. The tips of the five bracts are colored greenish or bluish.
Ingredients of the Egyptian black cumin
(analysis of the Munich Zytognost-Institut)
35% vegetable fats
21% egg whites
6% other ingredients
The black cumin oils contain nearly 60% of valuable polyunsaturated fatty acids that are extremely important to the human immune system. These linoleic and gamma-linolenic acids enable the synthesis of the immune system of important substances such as prostaglandin E1. The linolenic acid stabilizes the cell membranes, the prostaglandin has a soothing effect.
The main essential oil is the valuable Nigelon Semohiprepinon.
It is an essential oil that also contains 10 % fatty acid ethyl ester.
Upon storage, the higher oligocondensation products of nigellone are formed from thymoquinone and dithymoquinone
Black cumin oil contains many vital amino acids:
Arginine, asparagine, cystine, glutamine, glycine, leucine, lysine, methionine.
In addition, sterols such as sitosterol, cholesterol, stigmastanol and campesterol have been found, which are mostly esterified with fatty acids.