Latin name: Nigella sativa L., Nigella indica
Other names: Black Cumin, Fennel Flower, Black coriander, Black seed English
Black Cumin which acquires a characteristic, small seeds of a plant used for centuries in cooking and herbal medicine. Nigella seeds were used in ancient Egypt, then as a spice, its medicinal properties have been known in the I century.
Black cumin seeds are used as raw herb typically in particulate form, making into infusion water or milk or tincture. Nigella seeds have anti-inflammatory, diuretic, analgesic, antifungal, increase the production of bile, improve digestion, reduce blood sugar levels and strengthen the immune system, relax the smooth muscles and increase milk production in nursing mothers.
Externally infusion of black cumin seeds can also be used in inflammatory skin aging, acne and athlete’s foot. In the art of culinary cumin seeds are used for sprinkling bread. Nigella seeds have a sharp, spicy taste, black cumin so you can replace the black pepper in the diet of people who can not eat spicy foods (because nigella seeds does not irritate the mucous membranes of the digestive system), ideal for seasoning delicate meats: poultry and lamb as well as various salads (before addition to the food can be lightly roast the seeds).
Black cumin is also a spice often used in the production of homemade red wine and also excels as an addition to pickled products – cabbage and cucumbers.