Black cumin, a powerful seasoning in your kitchen

The black cumin seed It is especially appreciated among Muslims. According to tradition, Muhammad said that he “cures all diseases except death.”

In India, it is a highly regarded seed in the ayurvedic medicine for its extensive medicinal properties: it is used to treat fever, cough, asthma, headache, obesity, diabetes, pain, infection, inflammation, gastrointestinal disorders, dysentery and other ailments such as diabetes, asthma, obesity, as well as hepatitis C.

Powerful health protector to include in your kitchen

Black cumin is thetiny (3 mm) mature seed of the fennel flower common (Nigella sativa), from the Mediterranean region. Not to be confused with the herb plant fennel (Foeniculum vulgare).

What nutritional properties does it have?

Its potent nutritional value, combined with its medicinal benefits, not only aids the natural healing process, but also helps build greater resistance against future diseases.

Its use in the kitchen is ideal, therefore, for increase health. Contains:

He contained infats of the seeds is around 30%, and that of the oil, 65% (omega-6, oleic acid, palmitic acid and stearic acid). proteins have eight of the nine essential amino acids. They are rich in monosaccharide carbohydrates.They are rich in vitamins and minerals: carotenoids, B vitamins and vitamin C, calcium, potassium, iron, magnesium, selenium and zinc.

What phytochemical properties does it have?

Studies have found in them a large number of phytochemicals with biological activities, and mention bronchodilator, anti-inflammatory, antibacterial, hypotensive, lipid-lowering, cytotoxic, antidiabetic, and hepatoprotective effects, among others.

The key is your volatile compound content, although where they are most concentrated (85% of the total) is in the essential oil that is obtained by steam distillation. Volatile compounds include; p-cymene, thymoquinone, terpinol, alpha-pinene, carvacrol and limonene, with potential antifungal, antibacterial and antioxidant effects.

Thymoquinone is the main phytochemical cumin, with endless antioxidant, antibacterial, antifungal, anti-inflammatory and anticancer properties (its effect has been studied especially in colon cancer). Some studies point to its potential utility in childhood epilepsy.

medicinal remedies

Thanks to its large number and variety of photochemical It is optimal to deal with or protect us from very different ailments:

In case of asthma or bronchial problemsit can be good to mix a teaspoon of black seed oil in some vegetable drink and take it twice a day. It has also been seen that taking 2 tablespoons of black cumin seed oil a day can increase breast milk.It has been used to treat psoriasis and fungal infections.As massage oil in joint pains works better than some anti-inflammatory drugs. improve complexion apply a tablespoon of black cumin oil together with another of virgin olive oil and leave for at least 1 hour. Several studies have shown that thymoquinone is the active compound that presents antifungal benefitsalong with thymol and thymohydroquinone (THQ).

The seeds, their oil, and their essential oil are used in functional foods, nutraceuticals, and pharmaceuticals.

Specifically, use the basic seed extract or seed oil. They do not require much processing because the therapeutic dosage is close to their natural state.

Introduce it in your kitchen

Introduced into the kitchens of the India and the Middle East, this seed is a common ingredient in curry dishes and lentil dishes.

The best way to introduce this seed into your dishes is lightly roasting it and then grinding it. In this way its essential oils are released. It combines very well with ginger, cinnamon, nutmeg, cardamom, cloves or turmeric.

Combines very well with vegetable based dishes: soups, stews, stir-fries, paired with pumpkin and in chutneys. It is reminiscent of black pepper, with aroma notes of walnuts or even oregano and onion. It is an ideal companion savory dishes and salads.A common usage is in bread and pastry. In India it is found in their bread naan traditional, where it is sprinkled before baking.