Black seed oil has been used as both a food and a healing source in various cultures throughout history. From ancient Egypt to the present day, black seed has held an important place in both traditional medicine and cuisine. It is known that Egyptians used this oil to treat various health problems. In addition, in Islamic culture, black seed has been called “a cure-all” and has been valued for its various health benefits.

Black seed naturally grows in various regions of the Middle East, the Mediterranean and South Asia. These regions are where black seed has the highest quality and most effective properties.

Production: Black seed oil is obtained by cold pressing. Cold pressing preserves the oil’s natural nutrients and effective components, ensuring a high-quality product. This method preserves the oil’s nutritional values ​​and aroma. The ripe seeds of the black seed plant are used in the production of the oil. These seeds provide the oil’s characteristic rich and slightly spicy scent.

Color, Aroma and Smell: Black cumin seed oil is usually dark brown or blackish in color and has a slightly spicy and pungent odor profile. This odor is both refreshing and effective. Black cumin seed oil is often used as a carrier oil and its odor note is spicy, earthy and slightly bitter. Its aroma strength is moderate, which allows it to be used in a balanced way in a variety of formulations.

Storage: It is recommended that carrier oils obtained by cold pressing be stored in a cool, dark place to maintain freshness and achieve maximum shelf life. If stored in the refrigerator, bring to room temperature before use.