black seed oil plant Black Cumin (Nigella) (Nigella sativa)

History and origin:

Black cumin vegetable oil, known as haba sawda in Arabic or black cumin, has enjoyed a millennia-old reputation. Used since antiquity, it occupied an important place in skincare practices and beauty rituals in ancient Egypt. Black cumin seeds, accompanied by a vial of oil, were reportedly discovered in the tomb of Tutankhamun, and Queen Nefertiti is said to have used it regularly.

Known as habat al-baraka , or "blessed seed," in Egypt, nigella is valued as much for its culinary uses as for the benefits attributed to it in ancestral traditions. It is found in many food preparations, particularly in traditional Egyptian cuisine.

In ancient Egypt, seeds were incorporated into medicinal practices of the time to promote digestive comfort or soothe various everyday ailments, according to the writings of ancient physicians.

Native to Asia Minor, nigella is now cultivated in many countries, including India, Israel, Tunisia and Egypt, where it continues to be valued for its many uses.

A great deal of research has been conducted on the properties of black cumin (mainly on certain active components: thymoquinone, dithymoquinone and thymol). There is growing interest in its effects in the prevention and treatment of various diseases.