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What is Black Seed?

Black Seed is a traditional herb that has been in use for thousands of years by people living in the Middle East and some parts of Asia and Africa to promote health and fight disease. It is also known the “Blessed Seed”.

What are the essential properties of Black Seed?

Black Seed herb contains over 100 components, many of which still remain to be discovered. It is a rich source of unsaturated fatty acids and contains about 35% oil, 21% protein, and 38% carbohydrates. More than 50% of the oil are essential fatty acids. It’s linoleic acid and gamma linolenic acid content help form Prostaglandin E1, which helps the body to inhibit infections, balances the immune system, and regulates allergic reactions. Gamma-linolenic acid also helps stabilize the cell membrane. Black Seed also contains about .5-1.5% volatile oils including Nigellone and thymochinon which are responsible for Black Seed’s anti-histamine, anti-oxidant, anti-infective, and broncho-dialating effect.

What are some of the traditional uses of Black Seed?

Traditionally, Black Seed has been used for a variety of conditions and treatments related to respiratory health, stomach and intestinal complaints, kidney & liver function, circulatory and immune system support, and to improve general health. Its can be topically used for eczema, psoriasis, arthritis, inflammation, and scalp massage. (more…)

Nigella sativa is an annual flowering plant, native to southwest Asia. It grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with 5–10 petals. The fruit is a large and inflated capsule composed of 3–7 united follicles, each containing numerous seeds. The seed is used as a spice.

Nigella Sativa (Black Seed)

In English, Nigella sativa seed is variously called fennel flower, nutmeg flower, Roman coriander, blackseed, black caraway, or black onion seed. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar-looking but unrelated. The seeds are frequently referred to as black cumin (as in Bengali: kalo jira, kalo jeera, kali jeera), but this is also used for a different spice, Bunium persicum. The scientific name is a derivative of Latin niger “black”. An older English name gith is now used for the corncockle. In English-speaking countries with large immigrant populations, it is also variously known as kalonji (Hindi कलौंजी kalauṃjī or कलोंजी kaloṃjī), kezah Hebrew קצח), chernushka (Russian), çörek otu (Turkish), habbat albarakah (Arabic حبه البركة ḥabbatu l-barakah “seed of blessing”) or siyah daneh (Persian سیاه‌دانه siyâh dâne)or كلونجى in urdu. “KARIM JEERAKAM” in Malayalam.
A commercial pack of kalonji

It is used as part of the spice mixture Panch Puran and by itself in a great many recipes in Bengali cookery and most recognizably in Naan Bread as sold in the 90% of Indian restaurants in the UK which are in fact Bengali owned. (more…)

Black Seed truly is an Amazing Herb!

For centuries, the Black Seed herb and oil has been used by millions of people in Asia, Middle East, and Africa to support their health. An aromatic spice, similar looking to sesame seed except black in color, it has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general overall well-being. Black Seed is also known as Black Cumin, Black Caraway Seed, Habbatul Baraka (the Blessed Seed), and by its botanical name “Nigella Sativa”.

Since 1959, over 200 studies at international universities and articles published in various journals have shown remarkable results supporting its traditional uses recorded almost 1400 years ago.

While the Black Seed is highly effective by itself, ongoing studies with the combination of other herbs have produced remarkable results.

Amazingly Black Seed’s chemical composition is very rich and diverse. Aside from its primary ingredient, crystalline nigellone, Black Seed contains 15 amino acids, proteins, carbohydrates, both fixed oils (84% fatty acids, including linolenic, and oleic), and volatile oils, alkaloids, saponin, and crude fiber, as well as minerals such as calcium, iron, sodium and potassium. There are still many components in Black Seed that haven’t been identified. But research is going on around the world.

Interview with Dr. Drew Georgeson – NuVerus Medical Director

Black Seed Flower (Nigella Sativa)

In the last fifty years, Black Seed has been the subject of over two hundred university studies and research papers. The oil extracted from Black Seed (Nigella Sativa) has a rich composition of more than 100 compounds including essential fatty acids, vitamins and minerals. The special powers of Black Seed are thought to result from a complex synergistic interaction of all these components. Scientists have yet to identify all the ingredients in this amazing herb, but they have been able to verify its beneficial use, and recent studies have focused on the regulatory influence of Black Seed
on the immune system. Research has shown that regular use of Black Seed helped to strengthen and stabilize the immune system, thus enabling a variety of other illnesses to be eliminated or, at least, relieved. In related studies, scientists have found that Black Seed stimulates bone marrow and immune cell formation, protects the body against viruses, destroys tumor cells and inhibits infection. Work done at various cancer research institutes have also indicated that Black Seed holds “remarkable promise for clinical use in cancer treatment”. Other clinical research has shown that the use of Black Seed significantly improves the T-cell ratio and at the same time enhances the natural killer cell activity. Thus Black Seed has much potential in the treatment of immune-deficiency diseases like cancer and AIDS.

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