Black cumin

Black cumin

Scientific Name: Carum carvi

Product Introduction

Black cumin, a seed with a warm and slightly bitter taste, has held a special place in traditional medicine and cuisine across various countries for centuries. Native to the mountainous regions of Iran and Europe its strong essential oils and high volatile oil content make it widely used in food and pharmaceutical industries. Iranian black cumin is highly demanded in export markets due to its sharp aroma and high-quality harvest

Properties & Uses

Aids digestion and relieves bloating

Strengthens the immune system

Mild sedative and stress reducer

Rich in natural antioxidants

Common Consumption Methods

Infusion of whole seeds or powder

Added to bread, cheese, and local dishes

Used in spice blends

Industrial Applications

Food industry (whole grain breads, flavored cheese, spices)

Pharmaceutical (anti-bloating and calming preparations

Contraindications

Excessive use may harm people with liver problems

Use cautiously during pregnancy

Iranian black cumin, with its penetrating aroma and export quality, is a premium choice for producers of health-focused food products in international markets