Organic Black Cumin Oil
€21.50
- Natural, unfiltered, and free from pesticides
- The seeds are untreated before pressing – not roasted
- Contains essential oils and unsaturated fatty acids
- Medicinally valued annual plant with a herbal flavor
- Delightful, distinctive anise-like aroma
- Content: 250 ml
12 in stock
For culinary use or pure consumption
People are increasingly turning away from chemical products. That’s why organic black seed oil is becoming more and more popular. This natural black seed oil is free from pesticides and chemical additives, making it particularly suitable for consumption thanks to its rich array of beneficial compounds. The cosmetics industry has also embraced black seed oil, promoting it in numerous products. It is often added to skincare formulations, where it is praised for its nourishing properties.
Where does black cumin come from?
Originating in the East, black cumin—botanically known as *Nigella sativa*—resembles black pepper and is often mistaken for it. However, black cumin seeds have been used in various ways for thousands of years by Arab cultures. In our region, black cumin is mostly known from pita bread, where the flavorful seeds are sprinkled on top. In Asian regions, black cumin is highly valued and widely used.
True black cumin belongs to the buttercup family and is not related to the cumin or caraway known in the West. There is a look-alike variety known as “love-in-a-mist” or “garden black cumin,” botanically named *Nigella damascena*, common in Southern Europe, but also well-suited to home gardens.
Like *Nigella sativa*, European black cumin is an annual herbaceous plant appreciated in natural medicine. However, true black cumin has fine hairs on the upper parts of the plant, and the stem tops are lightly striped. It also features feathery leaves, which the European variety lacks.
Harvesting black cumin
Fruit capsules form after flowering, which occurs in July and August. As the annual plant gradually dies off, the fruit capsules turn brown and are then ready to harvest. Harvesting must be done before sunrise to prevent mist or dew from settling on the plants, allowing them to be collected dry.
During harvesting, whole plants are cut and laid out on clean, dry cloths. The seeds have a dull, brownish-black color. Once dry, the seeds are threshed and delivered to oil mills for processing into black seed oil.
Not everyone has the pleasure of witnessing black cumin threshing. During this time, the air is filled with a distinctive fragrance. As the seeds have a slight anise scent that becomes especially prominent during threshing, it always smells like “Christmas” during processing.
At the oil mills, the threshed seeds are first cleaned and then cold-pressed. More and more oil producers now focus on high organic quality, ensuring absolute purity and premium-grade oil. Black cumin farmers have also embraced this approach, avoiding pesticides and synthetic additives, resulting in a truly high-quality organic black seed oil.
PLEASE NOTE!
Pregnant women are advised to avoid consuming black seed oil, as the essential oils it contains may stimulate uterine contractions. Black seed oil should also not be taken on an empty stomach.
For culinary use or pure consumption
People are increasingly turning away from chemical products. That’s why organic black seed oil is becoming more and more popular. This natural black seed oil is free from pesticides and chemical additives, making it particularly suitable for consumption thanks to its rich array of beneficial compounds. The cosmetics industry has also embraced black seed oil, promoting it in numerous products. It is often added to skincare formulations, where it is praised for its nourishing properties.
Where does black cumin come from?
Originating in the East, black cumin—botanically known as *Nigella sativa*—resembles black pepper and is often mistaken for it. However, black cumin seeds have been used in various ways for thousands of years by Arab cultures. In our region, black cumin is mostly known from pita bread, where the flavorful seeds are sprinkled on top. In Asian regions, black cumin is highly valued and widely used.
True black cumin belongs to the buttercup family and is not related to the cumin or caraway known in the West. There is a look-alike variety known as “love-in-a-mist” or “garden black cumin,” botanically named *Nigella damascena*, common in Southern Europe, but also well-suited to home gardens.
Like *Nigella sativa*, European black cumin is an annual herbaceous plant appreciated in natural medicine. However, true black cumin has fine hairs on the upper parts of the plant, and the stem tops are lightly striped. It also features feathery leaves, which the European variety lacks.
Harvesting black cumin
Fruit capsules form after flowering, which occurs in July and August. As the annual plant gradually dies off, the fruit capsules turn brown and are then ready to harvest. Harvesting must be done before sunrise to prevent mist or dew from settling on the plants, allowing them to be collected dry.
During harvesting, whole plants are cut and laid out on clean, dry cloths. The seeds have a dull, brownish-black color. Once dry, the seeds are threshed and delivered to oil mills for processing into black seed oil.
Not everyone has the pleasure of witnessing black cumin threshing. During this time, the air is filled with a distinctive fragrance. As the seeds have a slight anise scent that becomes especially prominent during threshing, it always smells like “Christmas” during processing.
At the oil mills, the threshed seeds are first cleaned and then cold-pressed. More and more oil producers now focus on high organic quality, ensuring absolute purity and premium-grade oil. Black cumin farmers have also embraced this approach, avoiding pesticides and synthetic additives, resulting in a truly high-quality organic black seed oil.
PLEASE NOTE!
Pregnant women are advised to avoid consuming black seed oil, as the essential oils it contains may stimulate uterine contractions. Black seed oil should also not be taken on an empty stomach.
