Nigella Seeds

Major Components:

• Oils: Around 32-40% of the seed composition. These oils are rich in linoleic and oleic acids. 
• Proteins: Approximately 20-27% of the seed. 
• Carbohydrates: Around 23.5-33.2% of the seed. 
• Alkaloids: Isoquinoline and pyrazole alkaloids like nigellicimine, nigellicimine n-oxide, nigellidine, and nigellicine. 
• Essential Oils: Containing compounds like thymoquinone, p-cymene, carvacrol, and others. 

Minor Components and Nutrients:

• Vitamins: Includes B vitamins (B1, B2, B6, etc.), as well as fat-soluble vitamins D, E, and K. 
• Minerals: Potassium, sodium, phosphorus, magnesium, iron, and other trace minerals. 
• Amino Acids: Contains eight or nine essential amino acids. 
• Other Compounds: Saponins, alpha hederine, carvone, limonene, and citronellol. 

Nigella seeds, also known as black caraway,black cumin, or kalonji,arenative to western Asia (including Arabia, the Levant, Turkey, and Iran) and eastern Europe.They are now cultivated and naturalized in a wider area, including parts of Europe, North Africa, and even east to Myanmar.

Nigella seeds have a long history of use, with evidence suggesting they were used in ancient Egypt, including being found in Tutankhamen's tomb.They are also mentioned in the Old Testament and were used in traditional medicine systems like Ayurveda.

Isaiah 28:25-29 in the Old Testament discusses the sowing of seeds, including "black cumin" (likely nigella seeds) alongside other crops.

Easston's Bible Dictionary explains that the Hebrew word "ketsah" in Isaiah is widely believed to refer to Nigella sativa, the plant that produces nigella seeds.