Nigella Sativa, also famous as Black Cumin, Kalonji and Black Seed, has had a long history as both a medicinal and culinary spice.  It is used broadly in Middle Eastern cuisine; it has traditionally been referred to as a “worldwide healer” by the Prophet Mohammed and as a “curative” in the Bible. Nigella seeds have a widespread list of habitual uses from cough, migraine, fever, ailments, respiratory, infection, dizziness, rheumatism, hypertension, to gastrointestinal problems, as well as having topical applications.

With such a remarkable variety of conventional restorative uses, it is not astonishing that Nigella sativa has been extensively studied, with over 100 constituents acknowledged.   There is promising shore up for a number of ailments.  One component, thymoquinone, has established particular consideration and has verified as anti-oxidant, anti-inflammatory, anti-microbial, anti-histamine and immunemodulatory properties. Behind its traditional use, black seed has been revealed to have both defensive and therapeutic applications for a growing number of health situation, as well as a wide range of gastro-intestinal disorders, respiratory disorders, thyroid conditions, nervous system disorders and certain cancers, according to a literature review. One more review supports the use of topical Black seed oil in a number of skin conditions, from acne to psoriasis and has been shown to promote wound healing.

Dietary breakdown of Nigella Seeds

These seeds are considered to be filled with approximately 26% of protein in terms of diet, with other beneficial soluble & insoluble fibre and minerals such as calcium, potassium, iron and zinc.

It can be easily incorporated in our diets in culinary way.

Few of our preferred uses include adding a sprinkle of Nigella Seeds on avocado toast (pictured) or added to curries. It can also be used as an oil (making sure you choose organic, cold pressed) or the seeds can be ground and used as a condiment.

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