A Seed With Many Names
If you look through the history books of the Mediterranean, Africa, and the Middle East, you will find one plant mentioned over and over again: Nigella Sativa.
Depending on where you are, the name changes:
- In the West, it is Black Seed or Black Cumin.
- In India, it is Kalonji.
- In the Middle East, it is Habbatul Barakah ("The Blessed Seed").
But regardless of the name, the reputation is the same: for over 2,000 years, this seed has been revered as a staple of vitality and daily wellness.
The Abyssinian Connection
At Oil Gallery, we focus on one specific origin: Abyssinia (modern-day Ethiopia).
Why Abyssinia? Historically, this region is known as the "Roof of Africa." The high-altitude volcanic soil and the intense sun of the Bale Mountains produce a seed that is physically different from the rest of the world.
While seeds from the Mediterranean are often large and mild, the Abyssinian seed is small, jet-black, and packed with volatile oils. It is the "Espresso" of Black Seeds—concentrated, potent, and unapologetically strong.
The Secret is in the "Burn" (Thymoquinone)
When you taste real, unfiltered Black Seed Oil for the first time, you will notice a distinct sensation: a peppery kick at the back of your throat.
That kick is not an accident. It comes from Thymoquinone (TQ), the primary active compound in the oil.
- Mild Oil: Low TQ. Often refined or blended.
- Pungent Oil: High TQ. Cold-pressed and authentic.
We don't try to hide the taste. We preserve it. By pressing our Ethiopian seeds cold, we ensure that the TQ remains in the bottle, not evaporated in a factory.
Unfiltered: Why The Sediment Matters
We don't filter our oil. Because we package in opaque tins to protect the oil from sunlight, you might not see the cloudy sediment until you pour the last few drops.
This is intentional. That sediment contains the crushed heart of the seed. It is rich in flavor and nutrients. In industrial processing, this is stripped away to make the oil look "clean" like supermarket vegetable oil. We believe nature got it right the first time.
Shake the tin before every pour. That is where the flavor lives.
How to Use It (The Daily Ritual)
Black Seed Oil is a food, not a pill. Treat it like a premium spice.
- The Morning Shot: For the purists. One teaspoon, straight, followed by a glass of water or honey. It wakes up the palate.
- The Salad Finisher: Whisk a teaspoon into olive oil, lemon juice, and garlic. The peppery notes add a depth that black pepper can’t match.
- The Smoothie Booster: Blend it into a green smoothie. The vegetables mask the bitterness, but the benefits remain.
- Topical Use: It is excellent for hydrating dry skin or nourishing the scalp.
Experience the Real Thing
There are no shortcuts to quality. We fly the harvest from the Ethiopian highlands to our press in Spain. No heat. No solvents. No blending.
Just the pure, potent oil of the ancient world, bottled for the modern table.