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Black seed has been around for centuries from various eastern countries and has gradually made its way towards the West. It is known by many names such as: black cumin seed, nigella sativa, habba barakah (the blessed seed), black seed, black caraway, black sesame, black coriander, and blackseed.
From religious texts, to the "Father of Early Modern Medicine," Ibn Sina, black seed has been prized for its traditional use in various cultures. We can even trace the use of blackseeds to the era of Ancient Egypt. Traces of blackseeds have been found in the tomb of King Tut and used as a beauty regimen for Cleopatra.
Countries in the Middle east and Southeast Asia have used black seed in its solid and liquid oil form and has become a customary herb that is found in almost every pantry for cooking and traditional uses.
Additionally, the black seed is volatile. The higher the volatility of the oil, the stronger its potency. Black seed oil's volatility depends on where the seed is grown (hotter is better) and the way it is pressed. Our Nature's Blends black seed line is sourced from the fertile warm lands of Ethiopia. We also cold press our seeds within the first 24 hours only once without any added heat, additives, or preservatives.
Black seed contains three (3) key phytochemicals: Thymol, TQ (Thymoquinone) and THQ.
Thymol is a colorless water soluble solid that gives black seed oil its pungent taste and smell.
TQ (Thymoquinone) is a natural ingredient found in black seed. The greater percentage of TQ found in a substance indicates higher concentration.
THQ is similar in structure to TQ and is a naturally occurring compound.
