Abstract
Nigella (Nigella sativa L.) is grown for its seeds which are used dried in foods, pickles, baked goods and confectionery and in the perfumery and medicinal industries. This chapter begins with a description of nigella and details of production methods. Post-harvest handling, main products and uses in food are then reviewed. Several processed products from nigella whole seed, such as the essential oil, fatty oil and mucilage, are in demand in the food and medicinal products industries. The bioactive compounds present in essential oil from the seeds are detailed, key constituents being thymoquinone and various other monoterpenes. The major functional properties of nigella are outlined. It has antifungal, antibacterial, antiparasitic, anti-inflammatory, antioxidant and several other immunological activities. Toxicity information and quality specifications for different nigella products are also given.
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