Black cumin seed (Nigella sativa) is an annual herbaceous plant and a member of the Ranunculaceae (buttercup) family. The fruit of the plant, the black seeds, accounts for its name. Black cumin seed (also called black seed) should not be confused with the herb, cumin (Cumunum cyminum, which is found in many grocery stores.
Considered native to the Mediterranean region, black cumin seed is cultivated in North Africa, Asia, and southeastern Europe. The largest producers of black cumin seed are Egypt, India, Pakistan, Iran, Iraq, and Turkey. Other species, such as Turkish black cumin (Nigella damascena), are not used medicinally; and one type, Nigella garidella, is even poisonous.
Playfully referred to as "Love in the Mist," the black cumin seed plant has leaves that grow in pairs. The lower leaves are short and supported by slender stems, while the upper leaves generally grow to approximately 4 inches
Most often, the extract is produced by a process referred to as cold pressing. Temperatures no higher than 140–176°F (60–80°C) are applied to the seeds to help release the oil and preserve its benefits.
Rich with compounds such as nigellone and thymoquinone, black cumin seed is thought to contain over 100 ingredients; many remain unknown. However, experts agree that the most important compounds contained in the extract are the fatty acids and nutrients. Some components of black cumin seed extract are as follows:
|
|
Author Info: Lee Ann Paradise, The Gale Group Inc., Gale, Detroit, Gale Encyclopedia of Alternative Medicine, 2005 |