Nigella sativa
Black cumin seeds have been used for centuries for medical purposes as well as candy and liquor. The seed offer's antioxidant benefits, phenolic content, beta-carotene and primarily the chemical thymoquinone. Thymoquinone promotes anti-inflammatory effects, inhibits cancer cell growth and proliferation and even causes cell death in cancer cells. Antioxidants are chemicals that rid the body of free radicals that cause cell damage and promote disease. The consumption of black cumin seeds can offer health benefits due to the presence of thymoquinone. Consumption of black cumin seeds is considered an herbal, alternative treatment and should be taken under the direction of a physician.
Black cumin seeds have been used for centuries for medical purposes as well as candy and liquor. The seed offer's antioxidant benefits, phenolic content, beta-carotene and primarily the chemical thymoquinone. Thymoquinone promotes anti-inflammatory effects, inhibits cancer cell growth and proliferation and even causes cell death in cancer cells. Antioxidants are chemicals that rid the body of free radicals that cause cell damage and promote disease. The consumption of black cumin seeds can offer health benefits due to the presence of thymoquinone. Consumption of black cumin seeds is considered an herbal, alternative treatment and should be taken under the direction of a physician.
| The black cumin oil is also known as the oil of the Pharaohs. It is said that Cleopatra used it as a beauty oil. It was also found in the tomb of Tutankhamun. Dioscorides, a physicist from ancient Greece, used black seeds for headaches, nasal congestion, stomach pain and remove intestinal parasites. Hippocrates considered black seeds a good remedy for digestive and hepatic disorders. In ancient times it was used against jaundice. The Romans used the seeds as a substitute for pepper. Ibn Sina, author of the famous medical book "The Canon of Medicine" recommended black seeds to stimulate metabolism and against discouragement and lethargy. |  |
There is convincing scientific evidence stating that the consumption of black cumin seeds can have benefits for the immune system to those that were exposed to gamma radiation. Black cumin seeds can offer anti-convulsive benefits and can help significantly reduce the frequency of seizures in those that suffer from the condition. There is much benefit for anti bacterial properties when consumed.
  | Health Benefits Black seed oil has anti-oxidant, anti-inflammatory and anti-bacterial properties that make it very effective in many remedies. It improves the immunity system by fighting against infections. Under following conditions this oil is suitable for treatment : Toothaches, Headaches, Cold and flu, Hair problems, Skin problems, Diabetes, Allergies, Digestive problems. These are just a few instances where oil obtained from black cumin seeds can be useful. In women, it is also found to improve menstruation related issues and increases milk production. The recommended dosage of this oil is one spoon per day and can be mixed in cold or warm drinks, or even added on top of food just before consumption. |
Anti Bacterial - Anti MRSA
Scientific studies have also shown that black cumin seeds can offer benefits as an anti-bacterial agent. One study examined the effects of black cumin seeds against the bacterial infection of methicillin resistant Staphylococcus aureus, commonly known as MRSA. This study, performed by A. Hannan for the Department of Microbiology at the University of Health Sciences in Pakistan, showed that black cumin seeds offered an inhibitory effect against several strains of methicillin resistant Staphylococcus aureus. These results are significant because methicillin resistant Staphylococcus aureus can become resistant to antibiotics, so use of black cumin seeds may become more prevalent in the treatment of methicillin resistant Staphylococcus aureus if resistance occurs.
Scientific studies have also shown that black cumin seeds can offer benefits as an anti-bacterial agent. One study examined the effects of black cumin seeds against the bacterial infection of methicillin resistant Staphylococcus aureus, commonly known as MRSA. This study, performed by A. Hannan for the Department of Microbiology at the University of Health Sciences in Pakistan, showed that black cumin seeds offered an inhibitory effect against several strains of methicillin resistant Staphylococcus aureus. These results are significant because methicillin resistant Staphylococcus aureus can become resistant to antibiotics, so use of black cumin seeds may become more prevalent in the treatment of methicillin resistant Staphylococcus aureus if resistance occurs.
NATURAL MEDICINE
Infusion:
A tea made by pouring boiling water over the plant or parts of the plant. The most common method of preparing an infusion is to place herbs in a heat tolerant container that has a lid, and pour boiling water over the herbs ( a normal rule of thumb is to use a cup of green herbs per cup of boiling water applied, or a handful of dry herbs per cup of boiling water applied ). Cover the container and allow the herbs to steep in covered container for about 15 minutes. Your infusion is now ready to enjoy!
Decoction:
A drink made by boiling the plant or parts of the plant in water and then straining. As a rule of thumb, place the herbs in water that has been brought to a boil, then reduce heat until the water is gently simmering. Simmer for about 15 minutes, then strain. The liquid is the decoction. Honey or an aromatic herb is usually added to improve the taste.
Aromatic:
This refers to herbs that have a pleasant smell or taste. They are often used for potpourri or for adding to other herbs to improve the taste of a decoction. One part aromatic to three parts medicinal herb is usually sufficient.
Demulcent:
An herb that possesses soothing, mucilaginous qualities which help to relieve any internal irritation such as arrowroot, coltsfoot, comfrey, sassafras pith, and slippery elm.
Herbal Lozenges:
Herbal lozenges are a wonderful way to soothe a sore throat or relieve cold and flu conditions.
How to make Herbal Lozenges:
You will need about 4 ounces of your favorite herbal decoction, we recommend Blue Vervain, Echinacea or Sage.
Pour decoction into a bowl and add powdered Marsh Mallow root until you have a thick, paste like solution. Add 3-4 drops of peppermint essential oil to mix.
Make small lozenges by pinching small amounts of the mix between your fingers and shaping to size. Place lozenges on wax paper and allow to dry for a few hours, then store in covered container in refrigerator.
Lozenges should keep in the fridge for several weeks.
Suck on a lozenge whenever you have a sore throat.
Tincture:
A preparation made by soaking an herb in alcohol until the alcohol absorbs the beneficial ingredients of the plant. This process is known as maceration.
How to make a tincture:
You will need a clean glass jar with lid, a pint size canning jar works fine, a cup of chopped fresh herbs from your garden or ¼ cup of dried herbs ( we recommend our tincture packs ) and 1 pint of vodka. The vodka is usually about 80-85 proof, do not use 100 proof vodka.
Place the herb material into the jar and fill jar with vodka. Close lid tightly and label the jar with the ingredients and the date.
Store the jar in a dark, dry and cool place. Every 2 days, shake the jar vigorously.
After four to six weeks, strain the mixture through a screen or colander, catching the liquid in bowl, then take the herbs and wrap in a towel or pillowcase and squeeze as much liquid as possible from herbs, catching this liquid in the bowl as well.
The Strained liquid is your finished tincture. We recommend storing tinctures in four ounce amber glass bottles, and keeping smaller one ounce amber glass bottles with droppers in your medicine cabinet, re-filling the smaller bottles as needed.
Tinctures made from at least 25% alcohol ( 80 proof vodka is 40% ) can be stored indefinitely, tinctures you do not use can be passed on to your children and grandchildren.
ALOHA!
Infusion:
A tea made by pouring boiling water over the plant or parts of the plant. The most common method of preparing an infusion is to place herbs in a heat tolerant container that has a lid, and pour boiling water over the herbs ( a normal rule of thumb is to use a cup of green herbs per cup of boiling water applied, or a handful of dry herbs per cup of boiling water applied ). Cover the container and allow the herbs to steep in covered container for about 15 minutes. Your infusion is now ready to enjoy!
Decoction:
A drink made by boiling the plant or parts of the plant in water and then straining. As a rule of thumb, place the herbs in water that has been brought to a boil, then reduce heat until the water is gently simmering. Simmer for about 15 minutes, then strain. The liquid is the decoction. Honey or an aromatic herb is usually added to improve the taste.
Aromatic:
This refers to herbs that have a pleasant smell or taste. They are often used for potpourri or for adding to other herbs to improve the taste of a decoction. One part aromatic to three parts medicinal herb is usually sufficient.
Demulcent:
An herb that possesses soothing, mucilaginous qualities which help to relieve any internal irritation such as arrowroot, coltsfoot, comfrey, sassafras pith, and slippery elm.
Herbal Lozenges:
Herbal lozenges are a wonderful way to soothe a sore throat or relieve cold and flu conditions.
How to make Herbal Lozenges:
You will need about 4 ounces of your favorite herbal decoction, we recommend Blue Vervain, Echinacea or Sage.
Pour decoction into a bowl and add powdered Marsh Mallow root until you have a thick, paste like solution. Add 3-4 drops of peppermint essential oil to mix.
Make small lozenges by pinching small amounts of the mix between your fingers and shaping to size. Place lozenges on wax paper and allow to dry for a few hours, then store in covered container in refrigerator.
Lozenges should keep in the fridge for several weeks.
Suck on a lozenge whenever you have a sore throat.
Tincture:
A preparation made by soaking an herb in alcohol until the alcohol absorbs the beneficial ingredients of the plant. This process is known as maceration.
How to make a tincture:
You will need a clean glass jar with lid, a pint size canning jar works fine, a cup of chopped fresh herbs from your garden or ¼ cup of dried herbs ( we recommend our tincture packs ) and 1 pint of vodka. The vodka is usually about 80-85 proof, do not use 100 proof vodka.
Place the herb material into the jar and fill jar with vodka. Close lid tightly and label the jar with the ingredients and the date.
Store the jar in a dark, dry and cool place. Every 2 days, shake the jar vigorously.
After four to six weeks, strain the mixture through a screen or colander, catching the liquid in bowl, then take the herbs and wrap in a towel or pillowcase and squeeze as much liquid as possible from herbs, catching this liquid in the bowl as well.
The Strained liquid is your finished tincture. We recommend storing tinctures in four ounce amber glass bottles, and keeping smaller one ounce amber glass bottles with droppers in your medicine cabinet, re-filling the smaller bottles as needed.
Tinctures made from at least 25% alcohol ( 80 proof vodka is 40% ) can be stored indefinitely, tinctures you do not use can be passed on to your children and grandchildren.
ALOHA!
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