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Nigella sativa:

Nigella sativa is an annual flowering plant, native to south and southwest Asia. It grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds. The seed is used as a spice instead of original black cumin(Carum Bulbocastanum).

 

 

Characteristics:

Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors. Peshawari naan is, as a rule, topped with kalonji seeds. Nigella is also used in Armenian string cheese, a braided string cheese called majdouleh or majdouli in the Middle East.

History:

According to Zohary and Hopf, archaeological evidence about the earliest cultivation of N. sativa "is still scanty", but they report supposed N. sativa seeds have been found in several sites from ancient Egypt, including Tutankhamun's tomb. Although its exact role in Egyptian culture is unknown, it is known that items entombed with a pharaoh were carefully selected to assist him in the afterlife.
The earliest written reference to N. sativa is thought to be in the book of Isaiah in the Old Testament, where the reaping of nigella and wheat is contrasted (Isaiah 28: 25, 27). Easton's Bible dictionary states the Hebrew word ketsah refers to N. sativa without doubt (although not all translations are in agreement). According to Zohary and Hopf, N. sativa was another traditional condiment of the Old World during classical times; and its black seeds were extensively used to flavour food.
Seeds were found in a Hittite flask in Turkey from second millennium BCE.

Benefits of Nigella sativa:

Mahfouz and El-Dakhakhny, prominent Egyptian researcher, isolated the active principle nigellone from Black Seed's essential oil in 1959. There are over 100 different chemical components in the seed.
Nigella and melatin are two ingredients in Black Seed that contribute greatly to its highly diversified powers. These substances work together to provide the digestive benefits that have been revered in the Black Seed. They also promote cleansing and assist with overall eliminating action.
Two of the most volatile oils found in Black seed are nigellone and thymoquinone which were first discovered in the herb in 1985. Nigellone offers both anti-spasmodic and bronchodilating properties which contribute to Black Seed's potency against respiratory ailments. It also acts as an antihistamine which helps to reduce the negative symptoms of allergy sufferers.
Thymoquinone contains excellent anti-inflammatory and analgesic properties. It is also a strong antioxidant and helps cleanse the body of toxins. Both nigellone and thymoquinone work in conjunction with one another to enhance Black Seed's action against respiratory ailments. It also provides a healthy alternative to the more commonly prescribed cortisone based therapies used by allergy sufferers. Black seed provides a rich supply of polyunsaturated fatty acids. These ingredients play a key role in daily health and wellness. They help regulate the metabolism, carry toxins to the surface of the skin for elimination, balance insulin levels, regulate cholesterol, improve body circulation, and promote healthy liver functions. A deficiency in polyunsaturated fatty acids can lead to a wide number of health problems including nervous system disorders, uninhibited growths, and skin diseases.
Black seed contains over 100 valuable nutrients. It is comprised of approximately 21% protein, 38% carbohydrates, and 35% plant fats and oils. The active ingredients of black seed are nigellone, thymoquinone and fixed oils. Black seed also contains significant proportions of protein, carbohydrates and essential fatty acids. Other ingredients include linoleic acid, oleic acid, calcium, potassium, iron, zinc, magnesium, selenium, vitamin A, vitamin B, vitamin B2, niacin, and vitamin C.
A 1994 study conducted in London by King's College revealed that Black Seed has properties that inhibit certain enzymes, which also inhibit the production of certain prostaglandins. This is more proof that the rich and complex combination of elements found in Black Seed work together for a total effect.