Black seed (Nigella sativa), also known as black cumin or kalonji, comes from a flowering plant and offers culinary uses as a spice and traditional medicinal benefits for conditions like inflammation, diabetes, and allergies due to its rich antioxidants and bioactive compounds like thymoquinone. Used for centuries across the Middle East, Asia, and Africa, these seeds and their oil are packed with nutrients (protein, fat, minerals, vitamins) and possess anti-inflammatory, antimicrobial, antioxidant, and antidiabetic properties, though standard dosage and long-term effects need more clinical research.
Key Details
- Origin & Names: Native to Eastern Europe, Middle East, and Asia; known as Nigella sativa, kalonji (India), habbat-al-barrakah (Middle East).
- Plant: A small shrub with blue/white flowers, part of the buttercup family (Ranunculaceae).
- Nutritional Content: High in protein, fiber, healthy fats (linoleic acid), iron, calcium, zinc, niacin, and folic acid, notes Anadolu Medical Center, National Institutes of Health (.gov).
- Active Compound: Thymoquinone is the main bioactive compound, responsible for many therapeutic effects.
Culinary & Medicinal Uses
- Culinary: Used as a spice, sprinkled on breads, pastries, and curries.
- Traditional Medicine: Used for asthma, diabetes, hypertension, skin issues, headaches, and digestive problems.
- Modern Research: Shows potential for boosting immunity, fighting cancer, reducing inflammation, and improving metabolic health (blood sugar, cholesterol).
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