Black Cumin

November 23rd, 2010 by admin

Black Cumin, Nigella Sativa, Black Seed or on turkish Cörekotu belongs to the genus of the “Hahnenfußgewächse”.

The black seeds are in the capsule of the plant and are 2 to 3.5 mm long and about 2mm thick, the color is matt black.

Originally Nigella sativa or real black cumin is descended from Asia Minor and is cultivated today mainly in Egypt, Iraq, Iran, India, Pakistan and other countries.

Of black cumin in general, there are different varieties – Nigella sativa is one of the best known and is also used in Turkey as a spice.

Ingredients

Nigella sativa or black cumin is 30 to 40 percent from carbohydrates, about 20 percent protein and 30 to 40 percent of vegetable fats.

Black seed contains about 50 to 60% unsaturated fatty acids, 20 to 25% monounsaturated fatty acids and 15 to 20% saturated fatty acids.

These fatty acids consist of about 50 to 60% linoleic acid, 20 to 25% oleic acid, 10 to 15% palmitic acid, 2 to 5% stearic acid, 0.5% arachidic, myristic, palmitoleic, eicosenoic and about 0.5% linolenic acid.

Other ingredients are essential oils such as:. Nigellone, cymene, pinene and small amounts thymoquinone.

Curative Effect

Even Mohammed said, black cumin heals every disease except death.

Black seed should help against lung disease, can eliminate toxins in the body, toothache and intestinal parasites, to help promote the vision, fever and wound healing effects.

In addition, black seed has a positive effect on digestion, is good for the immune system and good for the stomach.

The effect on the immune system is probably attributable to the Black Seed Oil, which is located in the black seeds – See ingredients.

A large part of the healing effects will generally attributed to the black seed oil. Black seed oil, is therefore also available in Europe as a dietary supplement.

Black seed as a spice can be found in health food stores, Asia Shops or in natural food stores, also the black seed oil can be found there.

Turkish Cuisine – Use

Nigella sativa is used in the Turkish Cuisine for flat bread. This Nigella Sativa is usually just sprinkled with sesame seeds on the bread.

Black seed has an intense aroma, the taste is similar to that of anise and cumin. Black seed is scattered in the Turkish Cuisine also on Sheep’s Cheese.

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