Black seeds, often called black cumin, are harvested from the plant Nigella sativa, native to parts of Asia. Black cumin can also refer to the plant Bunium bulbocastanum, so be wary of confusion. Black seeds have been eaten for thousands of years, were found in King Tut's tomb, and mentioned in the Old Testament. Black seeds have been studied for their medicinal qualities and found to lower blood pressure, reduce triglycerides, lower LDL (bad) cholesterol, and raise HDL (good) cholesterol.

Indus organics black seed is grown by small farmers in India. These farmers have used sustainable organic method in farming.

Black seeds are quite versatile and can be used in numerous ways. Their flavor is described as a combination of onions, black pepper and oregano. They make a tasty tea, commonly enjoyed in Egypt, when simply boiled in water and steeped for 10 minutes. Black seed bread is an African staple, try adding 2 tablespoons to your dough and baking. Black seeds are wonderful when included in dressing, or sprinkled over salad directly. They can be roasted to make a delectable, crunchy snack. Black seeds can be ground and added to honey for a taste treat. They would also be a super addition when included in oatmeal, cereal, yogurt or trail mix.

Black Seed Butternut Squash

INGREDIENTS

• 1 teaspoon black seeds
• 1 small butternut squash
• 1 teaspoon turmeric powder
• salt to taste
• 2 tablespoons butter
• 1 green chili pepper

1. Peel squash, scoop out seeds, cut into cubes.
2. Heat butter in flat-bottomed pan over medium heat.
3. Add black seeds.
4. Once sizzling, and emanating scent, add green chili.
5. Add squash after about 10 seconds.
6. Cover and permit to cook about 5 minutes, stir to avoid sticking, add teaspoons of water, if needed, to maintain moisture.
7. Add turmeric and salt, stir to coat squash.
8. Cover and cook until squash is soft, about 5-10 minutes, stir occasionally to avoid sticking, add water, if needed, to maintain moisture.

Black Seed Flat Bread

INGREDIENTS

• 2 tablespoons black seeds
• 2 teaspoons salt
• 2 cups flour (your preference)
• 2 tablespoons black seed oil
• vegetable oil for frying
• 450 ml water

1. Sieve flour into large bowl.
2. Add salt, black seeds, black seed oil, and increments of water, kneading until dough is soft, not sticky or crumbly.
3. Roll into ball and permit to sit for 30 minutes.
4. Divide dough into equal portions.
5. Roll dough into flat circular shapes.
6. Heat large non-stick frying pan on medium heat, add oil.
7. Fry each flat circle of dough on both sides for a couple of minutes, vary duration to get softer or crispier texture.

Black Seed Spuds

INGREDIENTS

• black seeds, enough to coat the potatoes to taste
• potatoes, appropriate number of servings
• salt to taste
• vegetable oil for roasting

1. Preheat oven to 250 degrees C.
2. Peel potatoes, chop into desired size chunks.
3. Place in roasting tray with a little oil of choice.
4. Sprinkle in generous quantity of black seeds, a pinch of salt, and coat well.
5. Sprinkle ground black seeds on top if desired.
6. Bake until golden brown, stirring every 20 minutes, turning potatoes over to achieve even crunchiness.