Black cumin seeds, Nigella sativa (Ranunculaceae)

Black cumin, derived from the seeds of Nigella sativa, is a traditional spice widely used in the Middle East, North Africa, and the Indian subcontinent. Although often confused with common cumin or caraway, it belongs to an entirely different botanical family (Ranunculaceae) and is characterised by a unique chemical and aromatic profile rich in volatile compounds, fatty acids, and bioactive phytochemicals.

Morphologically, black cumin seeds are triangular, opaque, and deep black, with a slightly rough surface. Their aroma is distinctive: peppery, resinous, with bitter and balsamic nuances. This sensory complexity is due to the concentration of volatile molecules contained in the essential oil fraction.

Compositionally, Nigella sativa seeds contain:
– fatty acids (especially linoleic and oleic acid), which make up the main lipid fraction;
– thymoquinone, thymohydroquinone, and dithymoquinone, considered the principal bioactive molecules of the species;
– trace minerals such as iron, copper, zinc, and phosphorus;
– moderate levels of proteins and amino acids;
– aromatic compounds responsible for the pungent, balsamic fragrance.

Nutritionally, black cumin is regarded as a functional food due to its high concentration of bioactive compounds. Its unsaturated fatty acid content supports metabolic wellness, while thymoquinone and related quinones contribute to oxidative stress modulation. The fibre content promotes intestinal regularity, and the mineral profile adds valuable micronutrients.

From a culinary perspective, black cumin is used in a wide range of preparations:
– as a spice in naan bread, flatbreads, curries, and Middle Eastern dishes;
– in savoury pastries and traditional spice blends (such as panch phoron);
– as a seasoning for legumes, vegetables, and rice-based dishes;
– whole or ground in natural and plant-based cuisine for its complex aromatic signature.

Its versatility stems from its spicy, woody, and slightly bitter aromatic notes, which give black cumin a distinctive and immediately recognisable culinary identity.

Botanical classification (APG IV system)

(Black cumin belongs to the Ranunculaceae family and should not be confused with true cumin Cuminum cyminum from Apiaceae.)

Indicative nutritional values per 100 g (dry black cumin seeds)

Average values for whole dried seeds; may vary by origin and cultivar.

Nutritional considerations

• Seeds rich in unsaturated fats, especially PUFA, with moderate MUFA and SFA content.

• Good source of plant proteins and dietary fiber, supporting digestive health.

• Notable mineral profile: potassium, magnesium, iron, and zinc.

• Characterized by an intense aromatic profile and bioactive molecules such as thymoquinone, widely studied for nutraceutical interest.

Production process
Black cumin seeds for food use are obtained through:

• Harvesting of the mature capsules.

• Threshing to separate the seeds.

• Mechanical cleaning (aspiration, sieving, optional optical sorting) to remove dust and foreign matter.

• Controlled drying to a moisture content suitable for safe storage.

• Optional size grading and final packing in sacks or barrier packaging.

For black cumin seed oil, manufacturers typically use cold mechanical pressing of the cleaned seeds or, in some industrial settings, solvent extraction followed by purification.

Physical properties
Black cumin seeds are:

• Small, with an angular–triangular shape and a slightly rough surface.

• Black to black-brown in colour.

• Characterised by low moisture content and high oil content.

The seed coat is relatively hard, but seeds can be easily crushed or ground. The expressed oil is typically golden to yellow–brown, with an intense odour and taste.

Sensory and technological properties
From a sensory standpoint, black cumin has a strong aromatic profile, with:

• Peppery, slightly bitter and resinous notes.

• Hints reminiscent of onion, oregano and cumin.

• Increased aromatic complexity when the seeds are lightly toasted.

Technologically:

• Whole seeds provide crunch, visual appeal and surface aroma on breads, flatbreads, crackers and some cheeses.

• Toasted seeds develop warmer, roasted notes useful in spice blends.

• In ground form they contribute to more uniform flavour distribution in doughs, fillings and spice mixes.

• Black cumin oil supplies unsaturated fats and intense aromatic notes, and can be used in dressings, speciality oils, supplements and cosmetic products.

Food applications
Black cumin is widely used in Middle Eastern, Indian and Mediterranean cuisines:

• As whole seeds sprinkled on bread, flatbread, breadsticks, crackers, pastries and some fresh cheeses.

• In spice mixes for curries, lentil dishes, rice, stews and soups.

• In pickles, fermented vegetables and brined preparations.

• In small amounts in spiced sweets, biscuits and traditional beverages.

• As an ingredient in herbal teas and infusions, often combined with other herbs in digestive blends.

Black cumin oil is mainly used:

• Raw, in small amounts, as a finishing oil or added to ready-to-eat dishes.

• In capsule or liquid form in food supplements.

Nutrition and health
Black cumin seeds are oil-rich seeds with:

• A high level of fat, mainly unsaturated fatty acids.

• A meaningful share of plant proteins.

• A relevant amount of dietary fibre.

• Minerals such as potassium, calcium, magnesium and iron.

• Vitamins, including some B-group vitamins and tocopherols (especially in the oil).

• Various phenolic and terpenic compounds, among which thymoquinone is the most studied.

Black cumin oil is particularly rich in unsaturated fatty acids, mainly linoleic acid and oleic acid, providing a favourable unsaturated/saturated fat ratio.

Scientific literature reports numerous studies on potential:

• Antioxidant effects.

• Anti-inflammatory activity.

• Support for immune function and metabolic parameters.

• Contributions to gastrointestinal and respiratory comfort in traditional use contexts.

These potential effects must always be considered in relation to:

• The dose used in studies.

• The form (oil, extract, whole seeds).

• The context of an overall balanced diet and, for supplements, medical supervision when appropriate.

Serving note
In culinary use, a typical intake is in the order of 1–3 g of seeds per day, distributed among meals. For oil, dietary use is usually limited to small daily amounts (a few grams or ml), to be evaluated case by case according to overall fat intake, diet composition and any medical advice.

Allergens and intolerances
Black cumin is not listed among the major allergens in EU legislation, but:

• Specific allergies to the seeds or oil can occur in sensitive individuals.

• Cross-reactions may appear in people with multiple spice allergies.

Additional points of attention:

• The high oil and fibre content can be poorly tolerated at high intakes in persons with gastrointestinal fragility.

• Use of concentrated extracts or high-dose oil is generally not recommended during pregnancy, because of possible effects on smooth muscle, and should be discussed with a physician.

• People taking chronic medication (e.g. anticoagulants, antihypertensives, immunomodulatory drugs) should seek medical advice before regular use of black cumin oil or concentrated extracts.

Storage and shelf-life
As with all oil-rich seeds, black cumin is susceptible to oxidation and rancidity, especially once ground.

• Store whole seeds in a cool, dry, dark place, away from heat sources, in closed containers.

• Under proper conditions, whole seeds can have an indicative shelf-life of 12–24 months.

• Ground seeds and black cumin oil have a shorter shelf-life and benefit from barrier packaging; oils are often packed in dark bottles and may require refrigeration after opening, according to manufacturer’s instructions.

• Bitter, harsh or clearly rancid odours or flavours indicate degradation and the need to discard the product.

Safety and regulatory
Nigella sativa (black cumin) is generally regarded as a traditional food and is not usually classified as a novel food when used as a spice or edible seed. From a regulatory standpoint:

• Products must meet limits for contaminants (mycotoxins, heavy metals, pesticide residues) applicable to oilseeds and spices.

• General microbiological criteria for seeds and spices must be respected.

• For black cumin oil marketed as a food supplement, specific rules on food supplements, labelling and any nutrition/health claims apply.

Across the supply chain, operators are expected to implement GMP and HACCP-based systems to manage risks and ensure traceability and consistent quality.

Labelling
On labels, products may be declared as:

• “black cumin” or “Nigella sativa seeds”

Key aspects:

• Clear indication of the botanical species (Nigella sativa) to avoid confusion with other “black cumin” plants.

• For products labelled “gluten-free”, the supply chain must ensure absence of cross-contamination with gluten-containing cereals.

• For oils and supplements, labels must provide directions for use, warnings (e.g. pregnancy, specific medical conditions where relevant) and appropriate storage instructions.

Troubleshooting

• Overly dominant or bitter flavour in dishes: often due to excessive dosage or over-toasting; reduce the amount, shorten toasting time or add the seeds later in the cooking process.

• Weak aroma: may indicate old seeds, poor storage or lack of toasting; use fresher batches and consider light dry toasting to enhance flavour.

• Oil with excessively strong or pungent odour: can signal suboptimal quality, partial oxidation or extraction at high temperatures; prefer certified, cold-pressed oils with recent production date.

• Digestive discomfort (bloating, abdominal discomfort): reduce daily intake, avoid consumption on an empty stomach, or prefer smaller amounts of whole seeds instead of concentrated extracts; if symptoms persist, discontinue and consult a professional.

Main INCI functions (cosmetics)
From black cumin seeds, several cosmetic ingredients are obtained, including:

• Nigella Sativa Seed Oil

• Nigella Sativa Seed Extract

• Other related lipophilic or hydroalcoholic fractions

Main INCI-relevant functions include:

• Emollient: black cumin seed oil helps soften the skin and improve slip in emulsions.

• Skin conditioning: supports skin comfort and overall skin feel in leave-on and rinse-off products.

• Antioxidant: phenolic compounds, tocopherols and thymoquinone can contribute to protection of both the formula and, to some extent, the skin against oxidative processes.

• Soothing: used in some products aimed at sensitive or stressed skin (within cosmetic, not medicinal, claims).

• Hair conditioning: incorporated into hair oils, serums and masks to improve shine, manageability and the perception of nourishment.

Actual performance depends on quality of the oil/extract, use level and type of formulation.

Conclusion
Black cumin is both a spice and an oilseed of considerable interest in culinary, nutritional, nutraceutical and cosmetic contexts. In foods, it provides distinctive aroma, and contributes unsaturated fats, proteins, fibre and bioactive compounds, with a long history of use in traditional cuisines.

Black cumin oil, with its profile rich in unsaturated fatty acids and bioactive molecules such as thymoquinone, is the focus of growing scientific interest. Nevertheless, its use should remain moderate, in line with appropriate dosages, and embedded in a balanced lifestyle.

In cosmetics, black cumin derivatives fit well into formulations that emphasise natural-origin ingredients, offering emollient, conditioning and antioxidant properties. Careful management of raw-material quality, storage conditions and labelling allows manufacturers to fully exploit the potential of black cumin across food, supplement and personal-care supply chains.

Mini-glossary

• Nigella sativa: botanical species behind black cumin, belonging to the family Ranunculaceae, distinct from common cumin (Cuminum cyminum).

• Thymoquinone: a quinone compound present in black cumin oil, extensively studied for potential antioxidant and anti-inflammatory activities.

• Oilseeds: seeds with high lipid content, such as black cumin, sesame, flax and sunflower.

• Lipid oxidation: degradation of fats in the presence of oxygen, leading to rancid odours and off-flavours.

• Mucilage / soluble fibres: polysaccharide fractions able to absorb water and contribute to viscosity, satiety and bowel regularity (more pronounced in some oilseeds than others).

• GMP (Good Manufacturing Practice): set of good manufacturing practices that ensure quality and safety along the production process.

• HACCP (Hazard Analysis and Critical Control Points): food-safety management system based on risk analysis and control of critical points in the production chain.

References__________________________________________________________________________

Dentato M, Porrello A, De Marino E, Ponticelli S, Postiglione A, Pollice A, Bruno M, Badalamenti N, Bazan G, Maresca V. Analytical Determination of the Lipid Fraction of Nigella sativa Fatty Oil by GC and NMR Analysis and Evaluation of Its Cytotoxic and Antioxidant Activity. Molecules. 2025 Nov 5;30(21):4300. doi: 10.3390/molecules30214300.

Abstract. Nigella sativa, or black cumin, is used as a spice in cooking and as a food supplement like seeds or oil for its biological properties, including antioxidant capacity, anti-inflammatory action, and support for the immune system. In the present study, the chemical composition and biological activities of the Nigella sativa seeds' fatty oil (NS) were investigated. The analytical composition was carried out by several techniques, such as GC-MS spectrometry and 1H- and 13C-NMR spectroscopies using appropriate internal standards. The GC-MS analysis highlighted the presence of palmitic and linoleic acid as major compounds. The antioxidant potential was evaluated through the DPPH radical-scavenging assay, and, furthermore, the NS effect on intracellular reactive oxygen species (ROS) levels was assessed in HaCaT cells (non-tumorigenic human keratinocytes) under oxidative stress induced by hydrogen peroxide. The cytotoxic and genotoxic profiles were evaluated on Caco-2 cells (human colorectal adenocarcinoma cells) using the CCK-8 viability assay and the Comet assay, respectively. Overall, the results demonstrated that NS possessed antioxidant activity, as evidenced by concentration-dependent DPPH radical scavenging and reduced intracellular ROS levels in HaCaT cells under oxidative stress. In Caco-2 colorectal cancer cells, NS induced significant cytotoxicity and DNA damage at higher concentrations, suggesting potential genotoxic effects. These findings support the dual role of NS as a natural antioxidant and a promising candidate for nutraceutical and dermatological applications, including those targeting oxidative stress-related conditions and cancer.

Morar Romocea MT, Pallag A, Burlou-Nagy Fati C, Vicaș LG, Dejeu IL, Horvath T, Bei D, Vesa C. Analysis of Pharmacological Properties of Nigella sativa L. Bioactive Compounds and Their Therapeutic Relevance in the Management of Type 2 Diabetes Mellitus. Life (Basel). 2025 Oct 29;15(11):1681. doi: 10.3390/life15111681. 

Abstract. Nigella sativa L. is a species of the Ranunculaceae family and belongs to the genus Nigella, which comprises 14 species native to the regions of the Eastern Mediterranean, North Africa, and subcontinental India. Several significant groups of bioactive compounds, with pharmacological activities, have been isolated from the Nigella sativa L. species. Numerous beneficial effects have been demonstrated for these compounds. This review provides a comprehensive summary of the chemical constituents, bioactive compounds, modern administration methods, studies on the antidiabetic potential, evidence in commonly associated type 2 diabetes mellitus (T2DM) conditions, and evidence of T2DM complications. Research shows that Nigella sativa L. can be successfully included in complementary and alternative therapy for T2DM pathology, having multiple benefits both in diseases associated with and in complications of T2DM.

Ballesteros Ó, Velasco L. Analysis of Thymoquinone Content in Black Cumin Seeds Using Near-Infrared Reflectance Spectroscopy. Molecules. 2025 Oct 4;30(19):3985. doi: 10.3390/molecules30193985. 

Abstract.Thymoquinone (TMQ) is the main therapeutic constituent in black cumin (Nigella sativa L.) seeds. Conventional quantification by high-performance liquid chromatography (HPLC) is accurate but unsuitable for large-scale screening. This study evaluated the potential of near-infrared reflectance spectroscopy (NIRS) as a rapid and non-destructive alternative. A multi-year dataset of 780 seed samples was analyzed, and robust calibration models were developed using modified partial least squares regression. Independent validation of a two-year calibration equation using samples from a third year yielded a high predictive performance (r2 = 0.85; SEP = 1.18 mg g-1). Adding part of the samples from the third year to the calibration contributed to further improvement in the prediction of the remaining samples, demonstrating the benefits of continuous equation updates. The calibration equation proved effective for selecting genotypes with high TMQ content, particularly when expanded with samples from the third year. Spectral analysis identified key wavelengths associated with TMQ content, with wavelengths around 2106 nm and 2254 nm being the most relevant. This work demonstrates the applicability of NIRS for rapid phenotyping of TMQ content in black cumin seeds.

Elkattawy HA, Soliman RHM, Mohamed NM, Hadhoud S, Dawood AF, Fahmy EK, El-Nablaway M, Abdel-Ghani LM, Ali SK. Nigella sativa oil (NSO): A game-changing neurorestorative strategy in cisplatin neurocognitive toxicity. Tissue Cell. 2025 Oct 16;98:103190. doi: 10.1016/j.tice.2025.103190.