Nigella (Nigella sativa): a high value seed spice with immense medicinal potential

Nigella sativa L., a common herbaceous seed spice of India and Middle East, was identified by many researchers to have a spectrum of pharmacological and nutraceutical potentials. The seeds of nigella and its oil were widely used for centuries in the treatment of various ailments throughout the world. It is an important drug in the Indian traditional system of medicine. It is established that most of the potential and fruitful activities are inbuilt in its volatile oil and protein components. Most of the therapeutic properties of this herb are due to the presence of thymoquinone and its isomers which are the major active chemical component of the essential oil. Nigella seeds are also used in food as flavouring, additive in the breads and pickles because it has very low level of toxicity. The significant content of fats, proteins and minerals in the seeds, makes nigella suitable to be investigated as a source of these nutrients. This review incorporates a deeper view into crop cultivation along with various quality parameters of N. sativa and its constituents responsible for its pharmaceutical and nutraceutical attributes.