Nutritional properties of Black Cumin
Energy :
350.00 Kcal / 100g
Category : Spices & Sauces
Group : Basic Spices & Condiments
Composition And Nutritional Value :
Black cumin, also known as Nigella sativa or kalonji, is a small black seed that contains essential oils, particularly thymoquinone, which is responsible for its distinctive aroma and potential health benefits. It is rich in antioxidants, vitamins such as vitamin C, and minerals like calcium, iron, potassium, and zinc. Black cumin is also a good source of dietary fiber, protein, and essential fatty acids.
Health Benefits :
Black cumin has a wide range of health benefits, including its potent anti-inflammatory, antioxidant, and antimicrobial properties. It is traditionally used to support the immune system, improve digestion, and reduce inflammation. Some studies suggest that black cumin may help manage conditions like asthma, allergies, and high blood pressure. It is also thought to improve skin health, promote weight loss, and support liver function.
Culinary Uses :
Black cumin is commonly used in Middle Eastern, Indian, and North African cuisines. It is often found in spice blends such as garam masala and can be sprinkled on breads, vegetables, and meats. Black cumin adds a nutty, slightly bitter flavor to dishes and is used in curries, stews, rice, and sauces. It can be used whole or ground, and its flavor is enhanced when toasted.
Types :
The most common type of black cumin is Nigella sativa, but there are other varieties, such as black caraway or Roman coriander, which are sometimes mistakenly referred to as black cumin. Black cumin seeds are small, angular, and have a black color, with a slightly more complex and aromatic flavor compared to regular cumin seeds.
Shopping And Storage Tips :
When buying black cumin, look for small, dry, and shiny seeds with a strong, pungent aroma. Store black cumin in an airtight container in a cool, dry, and dark place to preserve its flavor. Whole seeds retain their potency longer than ground black cumin, so it is best to buy them whole and grind as needed. The seeds should be used within six months for the best flavor.
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