For many centuries, seeds of Nigella sativa (black cumin), have been used as a spice in Middle Eastern and Mediterranean cuisine. These small black seeds contain over 100 chemical compounds, with many more still unidentified. Black cumin seeds are a rich source of amino acids, phytosterols, omega-6 and omega-9 essential fatty acids, proteins, and vitamins B1, B2 and B3. They also contain calcium, folic acid, iron, copper, zinc and phosphorous.
Due to the process I use to press Andreas Black Cumin Seed Oil, the nutrient-coded fibers naturally remain in the oil, enhancing the flavor and aiding delivery of the full benefits of the seeds.