Black Seed

Blackseed, also called black cumin, kalonji, or Nigella sativa, is the small black seed of a flowering plant native to parts of Asia, the Middle East, and Southern Europe. Despite the name, it is not the same as common cumin or black sesame. People have used blackseed for centuries as both a spice and in traditional medicine. Common uses Cooking: The seeds have a slightly bitter, peppery, onion-like flavor and are used in breads, curries, pickles, and vegetable dishes. Blackseed oil: Extracted from the seeds and commonly sold as a dietary supplement. Potential health benefits Research suggests blackseed may have: Antioxidant and anti-inflammatory properties. A modest effect on lowering blood sugar in some people with diabetes. A small benefit for reducing blood pressure and cholesterol in some individuals.