Nigella (Black Cumin, Black Seed)

Black cumin or black seed as Nigella sativa is more often called and is an important spice and medicinal plant that probably originated in the Mediterranean and adjoining regions. Seed of black cumin was in use from very ancient times and it was regarded as a preserver of health, capable of curing all common ailments affecting mankind. In Islam, the plant had a very prominent place because of its innumerable uses. Black cumin is also identified as the curative black seed mentioned in the Holy Bible, described as the Melanthion of Hippocrates and Dioscorides and as the Gith of Pliny, and is also called the “blessed seed.” Black cumin is used in all oriental medicinal systems; apart from its medicinal use, black cumin is an important spice used very commonly in the cuisines of India, Central Asia, and Mediterranean. The present chapter is a brief review of Nigella, the legendary black seed. The chapter deals with the history, taxonomy, botany, chemistry, production aspects, functional properties, and medicinal and culinary uses. The research work carried out in India, other South Asian countries (especially Pakistan), Central Asian countries, and other regions is cited here.