Black cumin (nigella sativa) is an annual plant native to South and Central Asia, reaching 20-30 cm in height with fine leaves and blue or white flowers that have five petals. Its fruits are often referred to as black seed. The taste is spicy and intense, combining notes of onion, oregano, and black pepper.

Black cumin pairs well with vegetable dishes, especially with zucchini. Its seeds are used as a garnish in Indian dishes, where they are sprinkled over food. It is ideal for stir-fry recipes, such as dishes cooked in a pan like pasta with vegetables. Mint, thyme, and paprika are ingredients that complement black cumin exceptionally well.

The seeds are used in baking (bread, breadsticks), confectionery, and also in distillation.

Therapeutic Properties:

• Anti-inflammatory Properties: Black cumin has indications for anti-inflammatory properties.
• Antimicrobial Properties: The phytochemical components of black cumin have indications for antimicrobial properties.
• Antioxidant Properties: They may help protect cells from oxidative damage.
• Anti-allergic Properties: It may help reduce the severity of allergic reactions.
• Immune System Support: It is suggested that it may boost the immune system.