The black seed (nigella sativa) is an annual plant native to South and Central Asia that reaches 20-30 cm in height. It has slender leaves and blue or white flowers with five petals. The seeds are contained in large numbers within a capsule. Its seeds are often referred to as black cumin. Its flavor is spicy and intense, combining notes of onion, oregano, and black pepper.

Black seed and cooking:

• It pairs very well with vegetable dishes, especially with zucchinis.
• The seeds are used as toppings for Indian dishes.
• It is chosen in stir-fry recipes, such as pasta with vegetables.
• Mint, thyme, and paprika pair excellently with black seed.
• It is used in baking, pastry making, and distilling.

Health benefits:

• Antioxidant, antimicrobial, and antihistamine properties.
• Support for the immune system due to thymoquinone.
• Anti-inflammatory properties, suitable for inflammatory conditions like arthritis.
• It can be used to combat microbial infections.
• It may prevent premature aging and various diseases.
• It may help reduce the intensity of allergic reactions.

Did you know that it is an ingredient in cheese produced in Armenia while in Japan it is used in local sweets?