Nigella sativa • Çörek Otu
Overview
Black seed is a small black seed from a flowering plant in the Ranunculaceae family, growing 20–30 cm tall with blue or white flowers. Used as a spice, the seeds have a mildly bitter taste while the oil is sharp and intense. It is most commonly used in two forms: whole seeds and cold-pressed oil. Throughout history it has been called “the sacred seed,” “black pearl,” and “black sesame.”
Traditionally considered a cure-all, it is known for its immune-boosting and anti-inflammatory properties.
Homemade cold-pressed black seed oil
How to make it
- Lightly crush 2 tablespoons of black seeds in a mortar — don’t grind to powder, just crack them open to release the aroma.
- Place the cracked seeds in a small glass jar and cover with 1 cup of extra-virgin olive oil.
- Seal the jar tightly and place near a sunny window for 2–3 weeks; shake once a day.
- After the infusion period, strain through clean cheesecloth into a dark glass bottle.
Tip: Adding 1 teaspoon of black seeds to a pickle jar gives extra flavour.
Storage
- Minimise air contact — exposure to air causes oxidation.
- Store in airtight glass jars.
- Keep away from light and moisture (moisture is the greatest enemy of spices).
- Store cold-pressed oil in dark-coloured bottles in a cool place.
Related
- See Health & Usage for notes on combining with Bitter Melon.
Caution
Consult your doctor before use if you take regular medication or are pregnant.