Black cumin seed oil

Organic black cumin oil
Our Egyptian black cumin oil is freshly cold pressed from fully matured Egyptian black cumin seed from organic farming. The oil is only filtered, not deodorized or refined, and is characterized by its golden yellow color and balanced taste, which is bitter but not scratchy. Black cumin oil can be heated to a maximum of 90 degrees. It belongs to our category of “oils for your well-being” and can be enjoyed pure with the spoon, but also as a typical spice for oriental dishes.

Ingredients
Black seed oil is dominated by the essential, doubly unsaturated linoleic acid. Linoleic acid contributes to the maintenance of a normal blood cholesterol level. The positive effect is achieved with a daily intake of 10g (equivalent to about 2-3 tablespoons). Something very special about the black cumin oil is the high proportion of essential oils, which - depending on the harvest year and cultivation conditions – lies between 0.5 g to 2.5 g per 100 g. The oils also contains bitter substances and tannins such as nigelline and thymoquinone. These provide the very intense, typical taste, but also justify the popularity of the black cumin oil for a variety of applications in natural medicine.

The black cumin plant
Black cumin (Nigella sativa) belongs to the buttercup family. It is not related with the caraway. The seeds of the black cumin plant are small and edgy, and as the name implies, black.

Background story
Black cumin was once known in Germany as "Brotwurz" and could be found in many cottage gardens before it was forgotten. An anecdote says that Martin Luther omitted the crucial word "black" from the "cumin" when translating the Bible from Hebrew. This lead to misunderstandings. Still, it is clear that black cumin was very common in Egypt and surrounding countries at the time of the Pharaohs and it was used for various purposes (even today the best qualities thrive in Egypt).

Black cumin is a popular ingredient in oriental cuisine, for example, Turkish flatbread is typically sprinkled with the black seeds. Also in the North African kitchen, the seeds are used in many recipes. Black cumin oil, just like the seeds, has a peppery, slightly bitter and very dominant taste. The oil can be used for oriental dishes, for steaming or for dressings and dips. Like usual cumin, it goes well with cabbage and vegetables.

Although the taste is so unusual and intense, black cumin oil has its “admirers” that consume a teaspoon daily - pure, mixed with other oils, or for cooking. Because of the high proportion of essential oils, the oil should be taken as a regimen, not for longer than three to four months.
Recommended reading

If you would like to know more about the diverse uses of native vegetable oils, we recommend the following links:
www.systemed.de
www.olionatura.de

Note:
The (press) legal responsibility for all of the content there lies exclusively with the respective authors.  We accept no liability for their accuracy or compliance with all applicable legal provisions.

Black cumin oil can be enjoyed pure on a spoon and can also be added drop by drop in dressing for several salads (such as tomato and beetroot) as well as for oriental and North African dishes, soups, sauces. It is especially recommended for bean and cabbage dishes, as it counteracts bloating.