Black cumin is an annual plant from the buttercup family. Delicate, feathery leaves and white or bluish flowers hide characteristic seed capsules full of black seeds.
The first mentions of black cumin (Nigella sativa L.) already appear in Babylonian and Egyptian texts. Its seeds were found in the tomb of Pharaoh Tutankhamun (circa 14th century BC), indicating that it was used in funeral rituals and beliefs about the afterlife. The Egyptians called it “the gold of the pharaohs” and believed that it protected against diseases and strengthened the body on the way to eternity.i. In ancient Mesopotamia it was used as a spice and medicinal agent, and in the medical texts of Hippocrates and Dioscorides, black cumin appears as a remedy for stomach ailments and infections.
In Arabic tradition, black cumin has acquired an almost mythical status. According to the Prophet Muhammad, it was supposed to be “a cure for everything except death“, which is why it has been present in the folk medicine of the Middle East for centuries. In the Middle Ages, it came to Europe, where it was used both as a spice and as an immunity supporter.
Black cumin seeds contain a rich set of bioactive substances: insaturated fatty acids (m.in.line.line.line and olein), phytosterols, flavonoids, alkaloids, and saponine. A special place is occupied by thymoquinone – a compound with a ketone structure, which is considered the main carrier of the health-promoting properties of black cumin. We will also find in them vitamins A, E, F and B group, as well as valuable minerals: zinc, calcium, iron, magnesium, selenium, potassium and sodium. Black cumin has anti-inflammatory and antifungal properties and strengthens immunity. Studies show that it helps with asthma, allergies, hypertension, kidney stones, stomach ulcers and parasitic infections. It also supports the fight against acne, psoriasis and even depression.
Black cumin contains natural oils and compounds that help protect the stomach. Research shows that extracts from its seeds can reduce irritation caused by alcohol or anti-inflammatory drugsand at the same time increase the amount of protective mucus and strengthen the body’s natural antioxidants. Scientists from the University of Rzeszów in 2023 pointed out that black cumin can also slow down the action of some digestive enzymes and limit the absorption of sugar in the intestines. In practice, this means that an infusion of its seeds can support digestion, relieve hyperacidity and protect the gastric mucosa.
In the context of rheumatic diseases, black cumin is of particular interest. A randomized clinical trial conducted in 2016 at Tabriz Medical University showed that administration of 500 mg of black cumin oil twice daily for 8 weeks lowered the disease activity score (DAS-28), reduced morning joint stiffness and the number of swollen joints. Other studies confirm that thymoquinone – the main active ingredient – has anti-inflammatory effects, reducing oxidative stress and modulating the immune response. Although systematic reviews show that the evidence is mixed in osteoarthritis, the effects are more promising in rheumatoid arthritis.
The strongest scientific evidence concerns the effect of black cumin on carbohydrate metabolism. In 2019, scientists from the National University of Malaysia analyzed the results of 17 clinical trials and noted that regular use of black cumin helps lower blood sugar levels. Both decreased in people participating in the study fasting and post-meal glucose levelsand the indicator of long-term sugar control (HbA1c) improved.
Another research review, published in 2022 by researchers from Universiti Kebangsaan Malaysia, explained how it works. Black cumin can increase the body’s sensitivity to insulin, support the reconstruction of pancreatic cells responsible for insulin production and limit excessive production of glucose in the liver. Therefore, its regular use may be helpful in better controlling type 2 diabetes.
Black cumin infusion is one of the simplest and most traditional forms of using this plant. Preparing the drink is simple, and drinking it regularly can bring noticeable results after just a few weeks.
Ingredients:
- 1 teaspoon of black cumin seeds (approx. 2-5 g);
- 1 cup of hot water (approx. 200 ml);
- optional: a slice of lemon or a teaspoon of honey (for taste).
Preparation method:
- Lightly crush or crumble the seeds to release the active substances.
- Pour hot, but not boiling water over them.
- Cover and set aside for 10-15 minutes for the infusion to gain its full aroma and properties.
- Strain through a strainer or cheesecloth.
- To soften the taste, you can add lemon or a bit of honey.
Black cumin infusion is worth drinking 1-2 times a day before meals – has a slightly spicy, earthy flavor with a nutty note, which can be softened with mint or chamomile. Regular consumption supports digestion, relieves flatulence and protects the stomach. Caution should be exercised by pregnant women, allergy sufferers, people with liver and kidney diseases, or those taking medications for diabetes and hypertension.
Sources: Terazgotuje.pl, ScienceDirect
