Botanical name: Nigella sativa
"I am using black seed as a supplement for its blood pressure and cholesterol lowering effects. I use it ground in soups and stews; any type of savoury dish. For more scientific info go to nutritionfacts.org"
"Black seed has an interesting flavour, but more on the mild than the spicy side. I've read that it needs heat to activate its many wonderful properties and is best brewed like coffee, so that is how I use it. Different batches may taste a little different. Very enjoyable on cold winter days."
Origin: Egypt/India
Production: Organic black seed- Nigella is an annual blooming herbaceous plant with pale bluish flowers, that is native to southwest Asia. The fruit is full of numerous seeds which are harvested and used as a spice.
Qualities: Also known as black cumin, black caraway, Roman coriander, black onion seed, fennel flower, kalonji, or Habbat Al Barakah (Seed of Blessing), black seed and it's preparations have been known to treat digestive and respiratory illnesses, infections, high blood pressure, and menstrual cycle imbalances. Historically, it has been used as a medicine for over 2000 years. It was even discovered in King Tut's tomb, as it was believed to assist him in the afterlife.
Common Use: Not to be confused with black sesame seeds, nigella seeds have a strong pungent flavor. They can be used as is in all types of cooking and baking or prepared by roasting and grinding the seeds and sprinkled over salads and savory dishes, or prepared as a tea.The oil is used for both cosmetic and medicinal applications.
Storage: Store in a cool, dark, and dry place in an airtight container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.