The oil is obtained by pressing of selected black cumin seed. The taste is slightly bitter, intense spicy aroma. The colour varies from honey to dark brown.
It contains about:
16 % of saturated fatty acids,
58 % of linoleic acid,
25 % of oleic acid,
and less than 1 % of alpha-linolenic acid.
This oil has very strong antioxidant, antibacterial, anti-inflammatory, antihistamines and analgesic impact on our body.
It also comprises eicosenoic acid and eicosadienoic acid, vitamin E (tocopherols), vitamin A (carotenoids), sterols, biotin, and trace elements. Due to its high content of essential fatty acids and phytosterols, black cumin oil used in the diet has a beneficial effect on our body.
The positive influence of the n – 6 acids can be seen in cardiovascular diseases, in particular: atherosclerosis, diabetes, obesity, inflammatory and allergic diseases. They also lower the level of cholesterol in blood and reduce the ‘bad cholesterol’ absorption, thanks to phytosterols.
Black cumin oil is used as a main ingredient in aromatherapy – it calms and helps to endure stress, eliminates sleep disorders. Used externally, it protects against sunburn and provides a beautiful skin tone, accelerates wound healing and smooths the skin, relieves all kinds of allergies. In dietary use it should be used for cold dishes, as an addition to salads, soups, sauces, cottage cheese, groats, etc. It gives the dishes a spicy taste. The oil can be used directly, 1-2 teaspoons per day.