Nigella sativa is used since ancient times in Asia and Middle East for various medicinal applications. These seeds are used for enhancing the body strength, treat allergies, malaria treatment and even as insect repellent. Nigella sativa has a pungent bitter taste. It is used primarily in candies and liquors. The variety of naan bread called Peshawari naan is as a rule topped with kalonji seeds. In herbal medicine, Nigella sativa has hypertensive, carminative, and anthelmintic properties. They are eaten by elephants to aid digestion. Nigella sativa has been used for medicinal purposes for centuries, both as a herb and pressed into oil, in Asia, Middle East, and Africa. It has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general well-being. In Islam, it is regarded as one of the greatest forms of healing medicine available. Prophet Muhammad once stated that the black seed can heal every disease—except death. Product usage are not tested and approved by USFDA. Products are suggestions by natural health practitioner, please consult your doctor.
Black Seed Butternut Squash
- 1 teaspoon black seeds
- 1 small butternut squash
- 1 teaspoon turmeric powder
- salt to taste
- 2 tablespoons butter
- 1 green chili pepper
- Peel squash, scoop out seeds, cut into cubes.
- Heat butter in flat-bottomed pan over medium heat.
- Add black seeds.
- Once sizzling, and emanating scent, add green chili.
- Add squash after about 10 seconds.
- Cover and permit to cook about 5 minutes, stir to avoid sticking, add teaspoons of water, if needed, to maintain moisture.
- Add turmeric and salt, stir to coat squash.
- Cover and cook until squash is soft, about 5-10 minutes, stir occasionally to avoid sticking, add water, if needed, to maintain moisture.
Black Seed Flat Bread
- 2 tablespoons black seeds
- 2 teaspoons salt
- 2 cups flour (your preference)
- 2 tablespoons black seed oil
- vegetable oil for frying
- 450 ml water
- Sieve flour into large bowl.
- Add salt, black seeds, black seed oil, and increments of water, kneading until dough is soft, not sticky or crumbly.
- Roll into ball and permit to sit for 30 minutes.
- Divide dough into equal portions.
- Roll dough into flat circular shapes.
- Heat large non-stick frying pan on medium heat, add oil.
- Fry each flat circle of dough on both sides for a couple of minutes, vary duration to get softer or crispier texture.
Black Seed Spuds
- black seeds, enough to coat the potatoes to taste
- potatoes, appropriate number of servings
- salt to taste
- vegetable oil for roasting
- Preheat oven to 250 degrees C.
- Peel potatoes, chop into desired size chunks.
- Place in roasting tray with a little oil of choice.
- Sprinkle in generous quantity of black seeds, a pinch of salt, and coat well.
- Sprinkle ground black seeds on top if desired.
- Bake until golden brown, stirring every 20 minutes, turning potatoes over to achieve even crunchiness.