Black seed oil – from Tutankhamun's tomb to today's kitchen

Black cumin (Nigella sativa) is a plant whose seeds have been pressed into oil and used as a spice in the Middle East and South Asia for millennia. Seeds have been found in the tomb of the Egyptian pharaoh Tutankhamun from the 13th century BC, suggesting that the plant already held significance then.

A Seed of Many Names

Black cumin goes by several names depending on the region – nigella seeds, kalonji seeds, or simply "black seeds." In English, the oil is most often called black seed oil or black cumin seed oil, which is sometimes confused with ordinary cumin despite the plants being completely different.

Traditional Use

The seeds and oil have been used in both cooking and traditional skincare in many cultures, including classical Arabic and Persian medicine.

What the Oil Contains

Black cumin oil contains vitamins A, B, and C, minerals such as calcium, potassium, magnesium, and zinc, as well as the compound thymoquinone.

Good to Know

Undiluted oil can cause irritation or allergic reactions in sensitive skin – always dilute with a carrier oil and test on a small skin area first.

Usage

In the kitchen, the seeds are used as seasoning on bread and in stews. For skincare, the oil is traditionally used diluted for scalp massage – boil 2 dl of seeds in 7 dl of water for 10 minutes, strain, mix the cooled water with one tablespoon of oil, and massage into the scalp.