Penulis: Jonathan Halim Sugianto, Victoria Kristina Ananingsih, Y.A.S Putra, Novita Ika Putri

Black cumin seed, scientifically known as Nigella sativa L., has been valued for centuries in traditional medicine and functional nutrition across many regions of the world. Beyond its historical use, modern research has revealed a rich composition of bioactive compounds with significant antioxidant and pharmacological potential. These characteristics place black cumin seed among the most promising botanical resources for nutraceutical and functional ingredient development.

In this book, we explore the scientific foundation, functional value, and processing challenges of black cumin seed, with special emphasis on green extraction using supercritical carbon dioxide.