Learn the True Facts About Black Cumin

Black Cumin, also known as Nigella sativa, black seeds, kalonji and haba al-barakah (Arabic phrase) has been used by people for thousands of years. Some associate black caraway with black cumin but they come from two different plants. Kalonji seeds are found in Pakistan and India and haba al-barakah is an Arabic word and used in the Middle East mainly. Black seeds are commonly used in the kitchen also in many recipes.

Nigella sativa (black cumni), an annual flowering plant that grows to 20-30cm tall, is native to Asia and the Middle East. The flowers of this plant are very delicate and pale colored and white. The seeds are used in Middle Eastern cooking, such as in their local breads. The seeds are also used by thousands for their natural healing abilities. ​

Black Cumin is considered to be the greatest healing herb of our time and it has been much neglected.  It is being used to strengthen the immune system, figh
t and irradiate Prostate, pancreatic, breast and bone cancers and other tumors, purify the blood and increase longevity. Black seed was found in King Tut's tomb, proving the value of this herb to the Kings.


Name                                   Black Cumin

Scientific Name                 Nigella Sativa

Native Where                     Asia and the Middle East

Common Names 

English                               Black Cumin, Nigella Sativa, Black Seeds,
Kudish                                Siawasa
Korean                                Nigella
German                               Echter Schwarzkummel
Portuguese                       Cominho-Negro
Blugarian                          Posevna or Chelebitka
Ukranian                           Chornushka
Sri Lanka                           Kaladuro
Russian                             Černuška Posevnaja
Arabic                                Haba Al Barakah
Spanish                             Agenuz
India                                   Kaljeera
Turkish                              Çörek
Indonesia                          Jintan Hitam
Pakistan                            Kalonji
Malaysia                           Jintan Hitam
Chinese                            Hak Jung Chou

Plant Growth Habit       Flowering Herb -  in the family Ranunculaceae

Grows Best                     In Full Sun

Soil                                  Regular watering required, but grows in most soils.

Plant Size                       30 to 50cm tall

Seed Color                     White and then turns black when mature

Flavor and Aroma         Bitter and Pungent.  Taste neutral when heated.

Nutrition                         
  1. Manganese, Mn 8.53 mg (370.87%)
  2. Copper, Cu 2.6 mg (288.89%)
  3. Iron, Fe 9.7 mg (121.25%)
  4. Total Fat (lipid) 31.16 g (89.03%)
  5. Phosphorus, P 543 mg (77.57%)
  6. Magnesium, Mg 265 mg (63.10%)
  7. Calcium, Ca 570 mg (57.00%)
  8. Zinc, Zn 6.23 mg (56.64%)
  9. Protein 22.8 g (45.60%)
  10. Potassium, K 808 mg (17.19%)
  11. Total dietary Fiber 6.03 g (15.87%)
  12. Sodium, Na 17.6 mg (1.17%)

Benefits                        
  1. Anti-Tumor
  2. Weight loss
  3. Protects the Digestion
  4. Anti-fungal activity
  5. Antiviral
  6. Reduces Seizures
  7. Boosts the Immune System
  8. Treatment for MRSA
  9. Protect Against Heart Disease
  10. Anti-Diabetic
  11. Protects the Kidneys and Prevents Kidney Stones
  12. Treats Migraines and Headaches
  13. Prevents Gray Hair and Balding
  14. Hardens the Nails
  15. Treatment for Alzheimer's and Parkinson

Best Seeds From Where?

Recent research shows that best seeds are kalonji, not Egyptian as written about so much.

Heated or Not?

Research shows that seeds heated between 50c and 150c were able to treat cancer better than seeds over 150c.  Seeds heated at 200c and above were useless as were raw seeds.

Where Can I Purchase Black Cumin?

















Dukkah - An Egyptian Nut and Spice Mix

Wow, bring on the looks at this great dish. 

I have not seen this recipe before but boy was I impressed and I am making this tonight.  You can also add this to hummus.  See the photo below.

Ingredients

1/4 cup almonds, chopped
1/4 cup pistachios, chopped
2 Tbsp sesame seeds


1 Tbsp fennel seeds
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 tsp black nigella seeds
1 tsp black peppercorns

1 1/2 Tbsp dried mint
1 1/2 Tbsp dried thyme
2 Tbsp poppy seeds
1 tsp sumac
1 tsp salt


Note:  Sebians use Walnuts

Directions

  1. Heat a cast iron skillet over medium heat. Add pistachios and almonds, toasting for 1-2 minutes, stirring frequently until toasted and golden (remove quickly from if they start to burn). Turn the heat off and add sesame seeds, stirring frequently for a few minutes to toast as the pan cools down. Pour into a bowl, and set aside.
  2. Add the mint, thyme, poppy seeds and sumac to the bowl of nuts.
  3. Next, heat the cast-iron skillet again over medium heat. When hot (after just a few minutes), add fennel seeds and toast for just 30 seconds or until fragrant. Then add the coriander and cumin for about 30 more seconds, or until they start to pop. Pour these into another bowl, separate from the nuts.
  4. Return the pan to the heat and toast the nigella seeds and peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and coriander.
  5. When the spices have cooled, transfer the bowl of fennel, cumin, coriander, nigella seeds, and peppercorns to a spice grinder, food processor, or coffee grinder (if you use a coffee grinder, make sure you've cleaned it out first!) and pulse until the mixture is as coarse or fine as you'd like.
  6. Pour the ground spices into the bowl of nuts and seeds, and mix with a fork until it's thoroughly combined. Store in an airtight container for a month or so, or store in airtight container in freezer for up to 4 months. Enjoy with olive oil and bread, labneh, salad, hummus or whatever you can think of!