Our black cumin seeds are harvested every year between June and July in the Middle East, once the seed capsules are fully ripe. Farmers first cut the ripe plant stems and dry them to remove excess moisture. They then knock the seeds out of the dried capsules, which are then carefully cleaned and sorted. This meticulous manual work guarantees the high quality of the seeds and preserves their valuable properties.

The oil is then extracted by gentle cold pressing and further filtered to remove impurities and achieve a high degree of purity. This is confirmed by internal and external laboratory analyses as part of strict quality controls. The entire production process follows high ecological and social standards to ensure product quality and to protect the ecosystem.

The finished black cumin oil mainly contains unsaturated fatty acids such as linoleic acid and oleic acid, supplemented by saturated palmitic acid as well as sterols, vitamin E, and thymoquinone. These components are important for metabolism and support the health of skin and hair. The essential oil it contains gives our cold-pressed black cumin oil its characteristic smell and taste.