Black Caraway Seeds (Nigella Sativa)

Black Caraway (Nigella Sativa) is also known as black cumin, black seed, and Roman coriander, to name a few. Nigella seeds are tiny, angular black seeds that resemble dark sesame seeds in appearance. They are cultivated on the Nigella sativa plant, which is native to the Middle East and Eastern Europe, including Turkey and Syria.

The flavor of these small seeds is characterized as intensely fragrant and savory, with "notes of onion, oregano, and black pepper." Not only Black Caraway is used in cooking in the same way as cumin, sesame, and fennel seeds are, but it is also the major component found in black seed oil, a natural remedy that has been used for centuries to help support the immune system.

Black Caraway is commonly used in Indian, Middle Eastern, and North African cuisines. Most often, it's lightly toasted and then ground before being added to recipes. However, its seeds can be added whole just like sesame seeds to flavor curries and stews, rice pilafs, bread, pancakes, bagels, crepes, root veggies, lentil soup, oatmeal, smoothies, yogurt, stir-fries, or garnish salads, and even mixed to chai and lattes.

Containing a lot of antioxidants and phytonutrients, Black Caraway combats free radical damage and oxidative stress, both of which contribute to aging and many illnesses. Some of these compounds also have anti-inflammatory properties, making Black Caraway useful in managing pain and swelling, which are common signs of illnesses such as arthritis.
It also has natural antibacterial qualities, making it effective in battling bacteria strains that can lead to diseases such as bronchitis, ear and skin infections, and many others. while also helping in the maintenance of normal blood sugar, blood pressure, and cholesterol levels by regulating blood flow and lipid levels.
Finally it is used to treat diarrhea and stomach ulcers, and some studies indicate that its components may protect against liver and kidney toxicity damage.

Notes
◉ Seeds should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor.