Black cumin

Black cumin (Nigella sativa) is an annual flowering plant native to Southern Europe, the Middle East, and North Africa. Its tiny black seeds are harvested and dried for use as a spice. The seeds have a pungent, slightly bitter flavour with notes of onion and oregano.

Black cumin seeds are used whole or ground to add flavour to a wide range of dishes, particularly in Indian, Middle Eastern, and North African cuisines. They are commonly found in breads, curries, vegetable dishes, and spice blends. Manufacturers use them primarily for their distinctive flavour profile.

Black cumin is not considered a food additive under UK law and is therefore not listed on the Register of Food Additive Authorisations. It is used as a spice for flavouring. Some traditional and scientific literature suggests potential health benefits, but robust evidence from large-scale human trials is often limited or mixed. Some research has explored its compounds, such as thymoquinone, for various biological activities, but claims of specific health effects should be viewed with caution.