For decades, the Black Seed also known as,Nigella Sativa spice and oil have been utilized by a huge number of individuals in Asia, Middle East, Eastern Europe and Africa to praise their well-being. This minuscule seed and its fixed oil is utilised to support a natural balance of the body's vital organs and strengthen its natural defenses. Traditionally, it has been used to support vitality, digestion, respiratory, kidney, liver, inflammatory and support a healthy circulatory system.
Black Seed is referred to by numerous names like Black Cumin (Egypt), Black Caraway (Turkey), Kalonji (India/Pakistan), Habbatul Baraka or the Blessed Seed (Middle East), among others. Since the time first experience with the United States in the last part of the 1980's, it has been normally alluded to as 'Dark Seed' or 'Dark Cumin' and frequently utilised as a flavor in Indian, Pakistani, Middle Eastern and Persian foods.
Black Seed's restorative use has an exceptionally rich conventional history that goes past old Eygptian and Biblical occasions. A few sources recommend that a jug containing Black Seed was found in Tutankhamen's burial place and a scriptural reference to it is noted in the Old Testament (Isaiah 28: 25, 27). Further research suggests it was used as early as the 5th century B.C. by Hippocrates and by Pliny the Elder and Dioscorides.
Black Seed's compound arrangement is extremely rich and diverse. It contains the phytochemicals thymoquinone and crystalline nigellone as well as anti-oxidants, amino acids, proteins, carbohydrates, fixed oils (EFA's 3/6/9), volatile oils, alkaloids, saponin, and fiber, as well as minerals such as calcium, iron, sodium and potassium.
Many components of the Black Seed have yet to be recognized and research which is still currently going on around the world to help shed more light into this striking little seed.