Black cumin seeds were a widely used condiment in Old World cuisine. The use of black cumin as a condiment is dated back to ancient Egypt, where seeds were found at the site of Tutankhamun’s tomb and even further back into prehistory in Iron Age Jordan and ancient Mesopotamia. Wild forms of N. sativa can be found in south Turkey, Syria and northern Iraq, which points to the Middle East as the area where black cumin was first cultivated.
The Arabic and Aramaic name is kazha. Black seed is mentioned in the Bible, but this herb may be even more important to the Muslims. An Arab proverb says: In the black seed is the medicine for every disease except death!