Black cumin

Definition
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Black cumin is a buttercup plant - in contrast to caraway, which belongs to the umbelliferae family. The up to 50 cm tall, annual, herbaceous plant originates from the Orient: Egypt and the Near East, including Turkey and Iraq. The above-ground parts are covered with glandular plant hairs, the upper part of the angular stem is striped. Green leaves and greenish-whitish flowers, 2 cm long brown bell-shaped fruits. Flowering time: July to September, fruit ripening: August to October.

Due to its initially bitter, then spicy flavor, black cumin is used as a substitute for caraway and pepper and as a bread spice.

The approximately 3 mm large, brown-black seeds (Semen Nigellae sativae) are used phytotherapeutically. The high-quality black cumin oil (Nigellae sativae oleum) is obtained by cold pressing. It is used internally and/or externally. Black cumin is not a medicinal product, but a food supplement, which is why there are no monographs.

ESCOP: Not processed

HMPC: Not processed

Commission E: Not processed

Empirical medicine: colds, rheumatic complaints, gastrointestinal disorders.

Food industry: as a spice.

Cosmetics industry: use in the perfume industry.

General information
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Antioxidant, anti-inflammatory.

Studies indicate a reduction in blood sugar levels, hypertension, hyperlipidemia, especially LDL and triglycerides, and significant improvements have also been described in autoimmune diseases(rheumatoid arthritis, Hashimoto's thyroiditis) and allergic diseases(bronchial asthma, atopic dermatitis ) (Chrubasik-Hausmann S. Freiburg).