Black Seed Oil: uses and benefits

Black seed oil is derived from the small, black seeds of the Nigella sativa, a flowering plant with purple, white or blue flowers, that is native to Southern Europe, Southwest Asia, and North Africa. Nigella sativa belongs to the buttercup family (Ranunculaceae) and can grow up to 30 cm tall. It produces a fruit with seeds that are used as a spice in many cuisines and is cultivated in many countries of the world. Its black seeds are therefore known by many names including, black cumin (Egypt), black caraway (Turkey), Kalonji (India/Pakistan), roman coriander, and many more.

In Islam, the black seeds are called Habbat al-Barakah, which means the ‘blessed seeds’ and it has been considered one of the most treasured nutrient-rich herbs in history around the world.1 Some research proposes that it was used as early as the 5th century by Hippocrates. Black seeds have a strong aroma and notes of onion, oregano, and black pepper.

 

Black seeds are rich in essential fatty acids and phytonutrients and contain good amounts of various vitamins and minerals such as copper, phosphorus, zinc, and iron.