Black cumin seed is derived from a plant with the botanical name Nigella sativa. The seeds of the Nigella sativa plant are black in color and look something like sesame seeds. Both the seeds and seed oil are used as nutritional supplements. Black cumin seed (also known as “black seed”) has been consumed for centuries, especially in the Middle East and Southeast Asia.

Manufactured/Packed for:
KhanaPakana.com
Maspeth. NY 11378

Country Of Origin: Product of USA

Product Weight: 907 Grams (2 LBS)(0.9 KG)

Storage Instructions: The seeds can be stored in cool, dry, dark place, in airtight containers for many months and can be milled using hand mill as and when required.

Package: Plastic Bag

Health Benefits of Cumin Seeds:

• Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant, carminative and anti-flatulent properties. The seeds are an excellent source of dietary fiber.
• Its seeds contain many health benefiting essential oils such as cuminaldehyde (4-isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazine, 2-ethoxy-3-isopropylpyrazine, and 2-methoxy-3-methylpyrazine.
• The active principles in the cumin may increase the motility of the gastro-intestinal tract as well as increase the digestion power by increasing gastro-intestinal enzyme secretions.
• This spice is an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
• It also contains very good amounts of B-complex vitamins such as thiamin, vitamin B-6, niacin, riboflavin, and other vital anti-oxidant vitamins like vitamin E, vitamin A and vitamin C.
• The seeds are also rich source of many flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein.

Culinary uses: In order to keep the fragrance and flavor intact, cumin is generally grounded just before preparing dishes or whole seeds are lightly roasted before using them in a recipe.

• It is widely used as a spice and principally employed in cookery as a condiment and flavoring base.
• Its seeds have been in use since ancient times in the preparation of many popular dishes in Mediterranean, Asian and Chinese cuisines. Along with other spicy items, it is being used as flavoring agent in chicken, fish, and meat dishes.
• Some Indian vegetarian (jeera daal, aaloo-jeera), and chicken curries and rice dishes (biriyani, pulao) contain small amounts and in the Middle East, it is used in meat and rice dishes.
• The seeds are also been used in the preparation of soups, barbecue sauces, pickling and as one of the ingredients in variety of curry powders.