For many centuries, seeds of Nigella sativa (black cumin), have been used as a spice in Middle Eastern and Mediterranean cuisine. These small black seeds contain over 100 chemical compounds, with many more still unidentified. Black cumin seeds are a rich source of amino acids, phytosterols, omega-6 and omega-9 essential fatty acids, proteins, and vitamins B1, B2 and B3. They also contain calcium, folic acid, iron, copper, zinc and phosphorous.
As studies have shown, black cumin seed oil is a potent antibacterial, antifungal, antiviral, and anti-parasitic oil. Traditionally, the seeds have been used medicinally for: asthma, hypertension, diabetes, inflammation, cough, bronchitis, headache, eczema, fever, dizziness, and gastrointestinal disturbances. The literature and studies regarding the biological activities of black cumin seeds is extensive, supporting that this oil could be beneficial for the management of: epilepsy, autoimmune disorders, skin irritation and disorders, kidney stone prevention, chronic fatigue, and much more.
Rich in heart-healthy omega-6 and omega-9 fatty acids and phytosterols, black cumin seeds may help prevent cardiovascular disease. They may be beneficial for enhancing immune functions, lowering cholesterol.