Having a husband who is interested in herbalism and improving himself means sometimes I am given unknown mysterious ingredients to cook with. This week I was introduced to black cumin seed. I read up on the product, and it has am impressive resume. Black cumin seed oil was found in King Tut's tomb. Cleopatra reportedly used it as part of her beauty regiment. And the Prophet Mohammad is quoted as saying that black cumin seed could cure everything but death itself.
I wasn't exactly sure what to do with it, but after all I had read, it seemed deserving of the royal treatment. What is more royal than caviar? If this little seed can do everything people claim of it, it only deserves the best. Health benefits of black cumin seed include strengthening of the hair and nails, increasing breast milk flow, calming the nervous system, improving skin conditions such as psoriasis
and eczema, boosting bone marrow production, and some studies even link it to treating pancreatic cancer.
If you have trouble locating black cumin seeds you can use black sesame seeds instead. Either way, it is decadently delicious.
3/4 cup black cumin seeds (soaked roughly 8 hours, then drained)
3/4 cup botija olives
2 teaspoons apple cider vinegar
1 teaspoon olive oil
2 tablespoons water
1/2 teaspoon paprika
pink Himalayan salt to taste
Put all ingredients in small food processor. Blend, stopping periodically to scrape the sides, until desired texture is reach. Pair with your favorite raw crackers or sliced veggies. Enjoy!