The natural ingredients of theBlack cumin tincture dropsare: water, alcohol, black cumin.
We use the seeds to produce these very valuable drops.
The black seeds of the plant enhance vegetable and meat dishes with a spicy, fruity, and nutty flavor, and add an interesting flavor to pastries and bread. In the fifth century, pepper replaced black cumin as a spice.
In Europe, black cumin was first mentioned in the 9th century in Charlemagne's land ordinance (Capitulare des villis). At the same time, it was also listed in the St. Gallen monastery plan—the earliest depiction of a monastic district from the Middle Ages.
Black cumin (Nigella sativa) belongs to the buttercup family (Ranunculaceae). This upright, annual plant grows to approximately 50 cm tall and spreads up to 20 cm. Green, bi- to tri-pinnate leaves grow on hairy stems.
During the flowering period from late May to July, flowers form, ranging in color from white, pink, blue, to violet. At the center of the flower is the ovary and several brownish stamens.
When ripe, the flowers produce pods up to 2 cm long. Initially green, the pods turn brown. Then, one pod can yield up to 100 individual, 2 mm small, blackish-brown, angular, and oil-rich seeds.
