Ölmühle Solling Organic Black Cumin Oil 250 ml. Native organic edible oil from Egyptian black cumin – golden yellow, tart, and peppery-spicy.

Ölmühle Solling Organic Black Cumin Oil is a native, cold-pressed edible oil made from the seeds of Nigella sativa from Egyptian organic farming. Ölmühle Solling presses it in Boffzen in the Weser Uplands at temperatures below 40 °C and only filters it. 250 ml, sole ingredient: organic black cumin oil.

Black Cumin Oil from Ölmühle Solling is an edible oil that acts like a spice in the kitchen, even though no herbs are added to it. The flavor is already contained within the seed. Black cumin has nothing to do with the caraway seeds found in bread. You may know the small, black, angular seeds of Nigella sativa from flatbreads at Turkish or Arabic bakeries. When the mill presses these seeds, a golden-yellow oil with a bold character is created. According to the manufacturer, it is only filtered afterward; no refining or deodorizing takes place. This ensures that everything the seed offers in terms of flavor remains in the oil. It therefore belongs in the kitchen like a spice that you dose by the drop. The 250 ml bottle will last for quite a while.

Flavor

The manufacturer describes the oil as intensely aromatic, tart, and peppery to piquant-spicy. On the palate, the tartness comes first, followed by a peppery warmth that lingers on the tongue for a while. Tasted pure, the oil is bold; in a dish, it becomes a spicy base note. The golden-yellow color looks beautiful when you add a few drops to a plate of hummus.

Anyone expecting a mild salad oil will be surprised by its intensity. One teaspoon is enough for an entire bowl of yogurt dip. Using more will quickly overpower the other ingredients. So, approach the right amount in small steps.

Usage

According to the manufacturer, black cumin oil pairs well with Oriental and North African dishes, in dressings, dips, and with bread. Stir a teaspoon into hummus or a yogurt dip with cucumber. Drizzle it over lentil salad, grilled eggplant, or couscous with vegetables. Mixed with olive oil, lemon, and salt, it becomes a dip for warm flatbread.

According to the manufacturer, you can heat it to a maximum of 90 °C. Therefore, it is not intended for the frying pan. It is better to drizzle it over warm lentil soup or oven-roasted vegetables once the tray is out of the oven. For searing, use a heat-stable oil such as the Organic Frying Oil. A few drops also make a big difference on farmhouse bread with cream cheese and cucumber slices.

Our tip: Mix feta, Greek yogurt, a little lemon juice, and a teaspoon of black cumin oil into a cream. On toasted bread with tomatoes, this makes for a quick dinner.

Origin

The seeds for this oil grow in Egypt; the organic logo explicitly specifies Egyptian agriculture. It is inspected by the agency DE-ÖKO-039. It is pressed in Boffzen on the Weser river using small spindle presses. According to the mill, the temperature usually remains between 35 and 40 °C; the heat is generated solely by friction, with no external heating applied. The oil is therefore considered native and has raw food quality.

Ölmühle Solling was founded in 1996 and is currently run by Sarah and Sebastian Baensch. At the company headquarters, there is a mill shop with a demonstration garden, and the mill offers tours by appointment. According to their own description, pressing, filtering, and bottling are carried out fresh and in small batches.

For whom

This oil is for you if you enjoy cooking with spices from the Orient and North Africa and want to add a bold kick to dips, salads, and bowls. Even those who only know black cumin as seeds on flatbread will find this a great introduction. The only ingredient is organic black cumin oil; according to the ingredient list, no major allergens are contained. Store the bottle in a cool, dark place and close it tightly after each use. You can find more spicy oils in the Spicy Favorites Oil Sample Pack and on our page for Ölmühle Solling. It is not suitable for frying or for those who prefer milder flavors.

A golden-yellow organic black cumin oil from Egypt, cold-pressed in the Weser Uplands – for hummus, dips, and warm flatbread.

Image credit: Ölmühle Solling/Maike Wittreck