Black seed has been used as an herbal medicine for thousands of years by many cultures and traditional systems of medicine across Asia, Africa, Europe, and the Middle East. Additionally, black seed has been used as a culinary spice to add flavor to various foods and for food preservation.[1]
By many, black seed was considered to be a panacea — a remedy for nearly all diseases — and it has historically been referred to as “the herb from heaven”.[2] Black seed was supposedly used by several ancient Greek physicians, including Hippocrates, Dioscorides, and Galen. The mention of black seed and its therapeutic properties can be found in several historical texts ranging from the Bible to The Canon of Medicine by the classical Muslim physician Avicenna.[2][3]
Typical uses were far reaching but included difficulty breathing, rheumatism, pain, tiredness, skin rashes and infections, blisters, dizziness, liver disease, lactation, trouble sleeping, indigestion, and as an insect-repellant. Interestingly, black seed was also reportedly used in ancient Egypt as a preservative for mummification and was found in the tomb of the Egyptian pharaoh Tutankhamun, dating its use back to 1300 BC.[2][4]