Introduction:
The seeds are not, as the name suggests, related to cumin or the well-known meadow cumin. The black seeds resemble sesame seeds and are used as a spice. The nutty, somewhat pungent aroma is reminiscent of a mixture of nuts, thyme, savory and a hint of peppery heat.
Use/Preparation:
The spice is an important ingredient in Arabic and Indian cuisine and tastes especially good with vegetables such as potatoes, carrots, chickpeas, pumpkin, cabbage, spinach, cucumbers and beans to sweet pastries and cakes. Black cumin also harmonises excellently with meat and poultry or with curry dishes.
Health:
As a medicinal plant, black cumin is said to have several positive properties. It is said to have a healing effect on allergies, inflammatory diseases and disorders of the immune system. Used externally, the oil extracted from the seed is said to care for the hair and alleviate neurodermatitis. The active ingredient thymoquinone contained in the essential oil is probably responsible for the health effect.
Alternatives:
The nutty and pungent taste can be replaced by a mixture of sesame, thyme, savory and eucalyptus or sesame together with a pinch of pepper.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 345 |
| Fat | 15 g |
| Healthy fatty acids | 0,5 g |
| Carbohydrates | 52 g |
| Protein | 16 g |
