Black cumin oil -

Wertvolle Fettsäuren, in der Heilkunst beliebt

Black cumin oil – The natural regulator

Black cumin (Nigella sativa L.) is an annual herbaceous plant in the buttercup family and is unrelated to either caraway or cumin. The white-flowering plant reaches heights of half a meter and produces black seeds, which are particularly popular in oriental cuisine due to their aromatic flavor. But black cumin is not only used as a spice—for example, on Turkish flatbreads or in Thai curries. Its interesting components also make it a versatile natural remedy. The oil extracted from its seeds must have been highly valued even in ancient Egypt. This is indicated by a small bottle of black cumin oil that archaeologists found in the tomb of the famous pharaoh Tutankhamun. The Islamic prophet Muhammad also praised black cumin as a true panacea.

Today, scientific studies have long since examined individual components of black cumin and the oil extracted from it, confirming their effects. The high content of linoleic acid and other unsaturated fatty acids such as omega-6 and omega-9 is particularly notable. Researchers are also interested in the essential oil (especially the antibacterial component thymoquinone), special bitter substances such as nigellin, and amino acids.

However, the dosages used in research are often higher than those found in the plant's seeds. Furthermore, examining individual substances in isolation reveals little about the interaction of different ingredients in black seed oil. Therefore, studies are no substitute for trying it out on your own body, whether in convenient capsule form or as a liquid black seed oil preparation in a bottle.