How is black cumin flour different from ordinary flour, and why is it added to the diet?

Black cumin flour is made from ground seeds and retains their composition: dietary fibre, amino acids, fatty acids, antioxidant substances, vitamin E, carotenoids, B vitamins, minerals and phytosterols. Ordinary wheat flour is above all a source of starch and gluten; black cumin flour has a different role: it is added in small amounts for its rich composition, not for the structure of the dough.

Its taste is pronounced — spicy and slightly bitter — so it works well in savoury baking, crispbreads, porridge, yoghurt or smoothies. It is most often mixed with other flour or added to ready meals rather than used as the only flour component.

The fibre it contains helps make a dish more filling and better balanced in terms of dietary fibre. Phytosterols and antioxidant substances are natural components of the seeds, valued by people who pay attention to the quality of their diet. The product is not a substitute for a balanced diet and is not intended to treat or prevent any disease.