Organic black cumin
Distinctive and unique flavour
POWDER Nothing But Plants®
Description: Organic black cumin
Discover the exceptional properties of SPICES with the new powder range from our new brand POWDER Nothing But Plants® range!
This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.
Why choose POWDER® spices?
Our quality requirements:
Organically grown spices
Controlled geographical area
Black cumin seeds (Nigella sativa L.) have been consumed for thousands of years as a condiment and for their medicinal properties. In traditional medicine, they are used to relieve digestive and rheumatic problems, and to strengthen the immune system.
Black cumin seeds are also highly valued in cooking, due to their spicy taste and smoky notes that give recipes a distinctive and unique flavour.
Try our organic black cumin seeds, for dishes with incredible flavour!
Black cumin or caraway (Nigella sativa L., Ranunculaceae family) is grown in different parts of the world, mainly in the eastern Mediterranean (1). The plant can grow up to 60 cm in height, with finely divided leaves and blue flowers (2). Black cumin should not be confused with cumin (Cuminum cyminum), a species belonging to the Apiaceae family (together with parsley, celery and fennel).
Black cumin seeds are angular, small and black-dark grey in colour (3). These seeds are used as a spice in Asia and countries such as France, Italy and Germany to prepare bread and other dishes, due to their aromatic properties (1). They are also used to prepare a traditional dessert made from sweetened black cumin paste with honey or syrup (3), and for producing vegetable oil that is used in both cooking and cosmetics.
There are references to black cumin seeds in ancient medical and religious texts. Hippocrates and Dioscorides referred to these seeds as “melanthion”, and in the Bible (book of Isaiah) they are described as “healing black cumin”. Black cumin seeds were also found in the tomb of the Pharaoh Tutankhamun, as one of the products that accompanied him on his journey to Eternity (4).
Their many medicinal properties earned them the Arabic name “Habbatul Baraka”: seed of blessing (5).
Black cumin seeds contain, among other compounds, carbohydrates, proteins, essential oils, amino acids, alkaloids and saponins (4).
They are not only used as a condiment, but also have numerous medicinal properties (1). In traditional medicine, black cumin seeds are consumed with food or mixed with honey, and are believed to have galactagogue (stimulates milk production), anthelmintic (acting against parasitic worms) and carminative (promotes the expulsion of gases) properties (4). They are also used in case of diabetes, digestive problems, infections, rheumatism, and are beneficial for the immune and circulatory system (5).
Black cumin seeds have a fresh and spicy flavour, with a smoky aroma reminiscent of nutmeg. They can be used in many baking recipes, vegetable dishes and also with meat or fish rich in fats.
Below are two recipes in which these seeds are used: “beetroot hummous with black cumin” and “salmon with curry sauce and black cumin”.
Beetroot hummous with black cumin (6):
- 500 g beetroot
- 150 g cooked chickpeas, drained
- 1 garlic clove
- 2 tablespoons of olive oil
- 1 tablespoonful of tahini paste
- ½ teaspoon of coriander leaves
- 1 level teaspoon of black cumin seeds
- 1 tablespoonful of lemon juice
- Pinch of salt
- If the beetroot is raw: rinse, peel, cut and brown in the oven for 50 minutes at 150ºC (evenly coated with olive oil).
- If the beetroot is precooked: cut and roast for 10 minutes at 190ºC.
- Roast the peeled garlic at the same time.
- Rinse the chickpeas and carefully remove their inner skin.
- Mix all the ingredients (once they have cooled) using a blender or mincer.
- Reserve some coriander and black cumin seeds.
- Eat with raw vegetables (crudités) or bread.
Salmon with curry sauce and black cumin (7):
- 2 salmon fillets, skin on
- 25 cl cream
- 1 tablespoonful of curry paste
- 1 onion
- Wild rice
- 1 dessert spoonful of black cumin seeds
- Chop the onion and fry in a pan. Once the onion has softened, add the curry paste and cream. Cook over a very low heat.
- Boil the rice.
- In a pan, fry the salmon, skin side down. Turn down the heat and cover. Simmer.
- Serve the rice, cover with the sauce and place over the salmon. Sprinkle with black cumin seeds.
- Nergiz et al. (1993) Chemical composition of Nigella sativa L. seeds. Food Chem 48: 259-261.
- Khan (1999) Chemical composition and medicinal properties of Nigella sativa Linn. Inflammopharmacoloy 7: 15-35.
- Cheikh-Rouhou et al. (2007) Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chem 101: 673-681.
- Padhye et al. (2008) From here to eternity - the secret of Pharaohs: Therapeutic potential of black cumin seeds and beyond. Cancer Ther 6(b): 495–510.
- Dajani et al. (2016) Overview of the preclinical pharmacological properties of Nigella sativa (black seeds): a complementary drug with historical and clinical significance. J Physiol Pharmacol 67(6): 801-817.
Ingredients: Organic black cumin Consulting batch information
Organic black cumin seeds (Nigella sativa L.).
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
Use: Organic black cumin Consulting batch information
Black cumin seeds can be used in many baking recipes, vegetable dishes and also with meat or fish rich in fats.
Store in a cool dry place away from sunlight.
Quality: Organic black cumin Consulting batch information
FABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.