For centuries, the Black Seed herb and oil has been used by millions of people in Asia, Middle East, and Africa to support their health. An aromatic spice, similar looking to sesame seed except black in color, it has been traditionally used for a variety of conditions and treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system support, and for general overall well-being.

Black Seed is also known as Black Cumin, Black Caraway Seed, Habba Sawda (the Black Seed) Habbatul Baraka (the Blessed Seed), and by its botanical name "Nigella Sativa". Since 1959, over 200 studies at international universities and articles published in various journals have shown remarkable results supporting its traditional uses recorded almost 1400 years ago.

While the Black Seed is highly effective by itself, ongoing studies with the combination of other herbs have produced remarkable results. Amazingly Black Seed's chemical composition is very rich and diverse. Aside from its primary ingredient, crystalline nigellone, Black Seed contains 15 amino acids, proteins, carbohydrates, both fixed oils (84% fatty acids, including linolenic, and oleic), and volatile oils, alkaloids, saponin, and crude fiber, as well as minerals such as calcium, iron, sodium and potassium. There are still many components in Black Seed that haven't been identified. But research is going on around the world.