Organic Nigella powder

Organic black cumin produces small, aromatic seeds of an intense black color, often confused withonion seeds(Allium cepa) or those of true black cumin(Cuminum sp.). Thanks to its lemony, slightly pungent aroma, it can be found in many cuisines, such as in India, where its seeds are used to garnish traditional breads and naans, as well as salads, rice and fish....
They are also used in Panch phoran, the Bengalese 5-spice blend of cumin, fennel, white mustard, fenugreek and black cumin.

What is black cumin?

Nigella, also known as black cumin, is an annual plant that produces small black seeds. These are harvested when ripe, dried and then roasted. They can also be ground for oil.

Its seeds have been used for over 2,000 years, first as a spice, then quite rapidly as a remedy, mainly in the Mediterranean basin, as far as the Orient and more recently in Asia.

One of its main constituents, "thymoquinone", gives it numerous anti-oxidant and anti-inflammatory properties, so it boosts the body's immune response, lowers blood sugar and hypertension, is anti-fungal, anti-bacterial and anti-viral, while another of its constituents, "nigellone", induces anti-allergic effects, particularly during asthma attacks and lung congestion.(Cihan Toparslan. About Nigella sativa L.. Pharmaceutical Sciences. 2012. ffhal-01732692e) It's a veritable pharmacy in itself!

In cooking, the seeds can be sprinkled on fish dishes, in breads (including Indian naans), and in pastries. You can also grind them in a mill and use them as a pepper, with a warm, lemony taste.

Common name: Black cumin
Botanical name: Nigella sativa
Part used: Seed
Botanical family Renonculaceae
Origin: Egypt
Harvest time: ND
Harvesting technique: Mechanical
Storage: Dry
Cultivated / Wild: Cultivated
Guarantee: Organic, certified by Ecocert, F-32600 l'Isle Jourdain

Storage: Protect from heat, light and humidity.

Shape: Powder
Color: Black
Odor: Characteristic
Taste: Characteristic