Black seed oil is pressed from the small, matte-black seeds of Nigella sativa, a plant known in Turkey as çörek otu. This Hünnap bottle holds 100 ml of oil obtained by cold pressing, a method the maker describes as working at temperatures that do not go above 30 to 35 degrees, so the oil is not exposed to heat. The ingredient list is a single line, 100% black seed oil, and the producer states that it contains no thickener, preservative, colouring or other additive.
In a Turkish home, black seed is a familiar everyday seed, scattered over poğaça, simit and cheese pastries. The oil is far more concentrated: peppery, slightly bitter and aromatic, so it is used in small amounts rather than poured. The maker's suggested use is one dessertspoon once a day on an empty stomach for anyone aged 11 and over. Many people soften the taste by stirring it into a spoon of honey or a little yoghurt, or by drizzling a few drops over a salad or lentil soup just before serving. It is a food product, not a medicine. The maker warns that it may not be safe to use during pregnancy or breastfeeding and that it can interact with medicines, so anyone in those situations should speak to a doctor or pharmacist first.
The dark amber glass bottle helps protect the oil from light. As with other cold-pressed oils, keep the bottle tightly closed in a cool, dark cupboard away from the cooker, and use it by the best-before date printed on the pack.