Black cumin

Black cumin, also known as Nigella sativa or black seed, is a small flowering plant native to South and Southwest Asia. Its seeds, commonly referred to as black cumin seeds or kalonji, boast a distinct flavor profile a slightly bitter, nutty taste with peppery and oregano-like undertones. These seeds are revered for both culinary and medicinal purposes. In culinary applications, they are utilized whole or ground in various dishes, particularly prevalent in Indian, Middle Eastern, and North African cuisines. They impart depth and aroma to a wide range of foods, including curries, bread, pickles, and salads. Beyond their culinary use, black cumin seeds have a long history in traditional medicine, believed to possess anti-inflammatory, antimicrobial, and immune-boosting properties. Rich in antioxidants, vitamins, minerals, and essential fatty acids, they are studied for potential benefits in digestion, respiratory health, skin health, and immune function.