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HomedeletionsHoney of Black Seed 500g (Honey of Black Cumin) aka Habbatas Sauda or Kalonji
Honey of Black Seed 500g (Honey of Black Cumin) aka Habbatas Sauda or Kalonji

Honey of Black Seed 500g (Honey of Black Cumin) aka Habbatas Sauda or Kalonji

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Publisher/Manufacturer: Mujezat al-Shifa Co.
Product specifications: Natural, pure honey (Product of Kuwait)
Item type: Honey

Product description:

Nagella Seed Honey is a natural honey in which the scent and flavor of Nagella Seed can be clearly detected. It is produced by bees from the nectar of Nagella Seed, unmixed with its powder.This honey has all the properties of this wonder plant long known for its benefits.Pure Natural Honey extracted by bees from black cumin flower. Free from black cumin powder. It contains all the good qualities & benefits of black cumin.

Benefits

For chest and coughing troubles, strengthens the heart, purifies the blood, stimulates the liver, useful for nausea, and purifies the urinary tract. Acts as diuretic, fragments stones, and is very useful for cases of congested bladder.It is said by Doctors that " The Cancer Immune-Biology Laboratory of Hilton Head Island, South Carolina published results on a study they did on Black Seed. It stated ' Black Cummin Honey generally helps stimulate the production of bone marrow and cells of the immune system. It increases the production of interferon, protects normal cells from the damaging effects of viral disease, destroys tumor cells and increases the number of antibody producing B cells, a healthy Immune system will detect and destroy cancer cells before the cancer endangers the patient. Black Cumin stimulates the activity."?

Mode of Use

A spoonful of this honey is taken dissolved in half a glass of lukewarm water or milk one hour before every main meal or three hours after it. For general health purposes, it is taken as desired.

The sizes are available in 250 g and 500 g

 

 

Composition of Honey

More than seventy different substances of vital importance are contained in the composition of honey, but sugars are its main components, the most important of which is fructose 40%, glucose 30%, and sucrose (cane sugar) at less than 4%. Honey contains a percentage of water ranging between (15-20%). We showed that the composition of honey depends mainly on the type of plant from which the nectar and pollen grains are taken, as well as on atmospheric and soil conditions, in addition to other factors. No types of honey are the same. We even find that a single type of honey differs from one country to another. Clover flower honey from Australia is different from the same honey in America, and both are different from Egyptian alfalfa honey.As honey contains a high percentage of sugar above the saturation degree, this makes part of its components crystallize when put in a cold place: it also thick and grainy. If honey is heated, its crystals will melt due to heat and it will become liquid. Honey is called "thick" if crystallized and "clear" if in liquid form. Honey also contains a combination of elements such as many organic acids. Many researchers give special importance to honey as it contains numerous enzymes that play an important role in the lives of living creatures. Some honey enzymes come from the nectar of flowers, while others come from the bees themselves. The presence of enzymes in honey puts it in the front line, with respect to importance among all foods. It also contains a combination of vitamins linked to the pollen in it, such as:

Vitamin (C), which helps cure blood diseases and scurvy.
Vitamin (K), prevents bleeding. 
Vitamin (D), prevents rickets 
Vitamin (B1), the deficiency of which causes Beriberi, which is characterized by peripheral neuritis, swellings, and heart failure.
Vitamin (B2), the deficiency of which leads to the inflammation of parts of the mouth, tongue, and gums, and retinal ulcerations.
Vitamin (B3), an anti inflammatory that contributes to assimilating sugars and fights premature aging (early grey hair).    
Vitamin (B6), related to most assimilation processes
Vitamin (A), important for eye sight and skin rejuvenation.

With respect to the necessary salts and minerals, it is very rich in them. The following is a comparison of the percentage of some salts whose percentage in honey is equal to that in the human blood serum:

Element

Human Blood

Honey

Magnesium

0.018

0.018

Sulfur

0.004

0.001

Phosphorus

0.005

0.019

Iron

Traces

0.007

Calcium

0.011

0.004

Chlorine

0.360

0.029

Potassium

0.030

0.389

Iodine

Traces

Traces

Sodium

0.320

0.001

Honey is characterized by the ability to preserve vitamins for a long time, contrary to fruits and vegetables that lose a large part of them when stored for long durations. But extreme heating of honey not only deprive it of the vitamins that do not stand the heat of cooking, but also kills its enzymes and aroma. It was found that enzymes in honey decrease with the increase of its temperature and the duration of exposure to that heat. The life of these enzymes is reduced by half within 5-12 hours at 60 degrees Celsius, while at 80 degrees Celsius, enzymes are reduced by half within 9-30 minutes, which demonstrates the hazards of heating to honey, and that the honey that is overheated is not natural.In the composition of honey, as shown in the table above, there are numerous mineral salts that are indispensable for our bodies.

The most important of which are calcium, sodium, potassium, magnesium, iron, chlorine, phosphorus, sulfur, and iodine, and their quantities vary according to the type of honey. In general, dark honey contains bigger quantities of these minerals, and is used as food to treat anemia. Thus honey is not only sweet and delicious, but it is also a comprehensive stockpile of effective and preventive remedial drugs. Nutrition using natural honey is the best that can provide us with all the nutrients listed above besides all their positive effect on the human body. For example, we should not forget that minerals regulate the water balance in the body as well as maintain, through its fluids, the balance between acidity and alkalinity. In our bodies each mineral has its specific function that works in full harmony with other minerals. Therefore, special attention must be paid to include honey in our daily meals.

The Sweetness of Honey

All honeys are sweet, because almost 80% of their composition is sugar. But some honeys have a special flavor that is sweeter than others. Acacia Honey that is abundant in Southeastern Europe, for example, is characterized by its extreme sweetness. The percentage and type of sugars contained affecting the extent of sweetness of honey. For example, fructose is generally sweeter than others and its percentage is higher, hence the sweetness of honey is the result of the high percentage of fructose in it. Honeys with high percentage of fructose are sweeter than others and are a suitable food for diabetics. Honey is twice sweeter than regular sugar. As this sweetness is the result of fructose, it is less harmful to diabetics than sucrose. Regarding of the sweetness of honey, its delicious flavor is strongly related to its special aroma which is the result of volatile aromatic oils and the substances brought by the bee from the various flowers. Thus honeys can be differentiated by their special aromas and flavors. This characteristic helps honey experts detect the type of honey by smelling and tasting it. In each type of honey, there prevails a special scent determined by the plant origin. Among the types of honey that are easily identified using this method are Acacia, Orange, and Cinchona honeys. There is a relation between the flavor of honey and its color. Methanol, propane, butane, as well as acids and organic compounds are volatile oils due to their low boiling points. They emanate from honey giving it its special flavor according to their percentages in it. The honey flavor and aroma are strongest when it is fresh, and they are reduced or become nil in old honey, honey that was heated, or stored in bad conditions. It was found that natural honey loses its flavor if its temperature reaches 40 degrees Celsius.

The Color of Honey and Mineral Traces in it

 

The colors of liquid (clear) honey are different; they vary from the color of white water to a dark blackish color with changes that can make it greenish, reddish, or bluish. Honeys are categorized in global markets according to their colors, where light-colored honeys are the most expensive. But aroma and flavor are more important factors than color although they are difficult to estimate due to the differences in the senses of smell and taste among people. There is an approximate relation between the aroma and flavor of honey and its color. Pale and light honey has a delicious flavor, compared to dark honey. Yet there are some pale honeys that have the same flavor as dark honeys. The paler the color the lesser the flavor.It is acceptable that the color of honey decides its quality, as it could become darker with long storage, especially at high temperatures, which would accelerate its becoming darker to the extent that it may be spoiled. This depends on its composition, its acidity, the quantity of nitrogen and fructose in it, and its original color. Yet, there are honeys that are dark in color the time they are extracted from the hive. Honey is affected and its color differs from one type to another under the same conditions and circumstances.There are criteria for colors in the world, and there are special color measuring gauges  available at companies dealing in marketing honey. Honey colors in Britain are divided into pale, medium, and dark. color measuring gauges depend on measuring the photic density of honey. The colors agreed upon globally has a measure of optical density as follows: the optical density of water white is 0.094, excellent white 0.189, white 0.378, excellent amber pale 0.595. Amber is the color of amber stone (reddish yellow).The color of honey appears paler when it crystallizes. Elements affecting the color of honey are still unknown exactly. Minerals are among the elements believed to affect its color. See the following table:

Elements
Dark Honey

Percentage in Pale Honey
(part per million)

Percentage in Dark Honey
(part per million)

Potassium

205

1676

Chlorine

52

113

Sulfur

58

100

Sodium

18

76

Calcium

49

51

Phosphorus

35

47

Magnesium

19

35

Silicon

9

14

Iron

2.4

9.4

Magnesium

0.3

4.1

Copper

0.3

0.6

The table above indicates that dark honeys are richer in minerals than pale honeys, and thatís why they are used to treat anemia. Arab physicians mentioned that the best types of honey for medication is the red-colored, bright, good smelling, clear, and transparent honey. Quranic Verse 69 of Sorat Al-Nahl linked between the various colors of honey on one hand, and the different fruit flowers the bees feed on and the terrains they travel, on the other. As we explained in Part one of the second chapter, the nectar of flowers depends greatly on the minerals the plants absorb from the soil. The higher the percentage of minerals, the darker the color.

Honey Crystallization

The composition of honey we previously explained has a great effect on its physical and physiochemical characteristics. Some of these characteristics have big economic value for the companies marketing and using honey.When produced by bees, all honeys are in liquid form. They are sugary solutions over the degree of saturation at storage temperature of (10-20) degrees Celsius below the temperature of the hive. Honey, being a solution over the degree of saturation, means that it consists of a small amount of water in which a large amount of sugars are dissolved, so that it can only remain in its liquid form under certain conditions. Crystallization (granulation) is not a chemical, but a physical change only, i.e. there is no reaction between the atoms. Honey crystallization begins within a few weeks or months, and rarely takes place within days or years. The first component to crystallize is glucose, which usually happens at a temperature ranging between 13-15 degrees Celsius. Experiments conclude that the percentage of glucose to water in honey is a useful factor to determine the ability of honey to crystallize. The following table shows the relation between the percentage of glucose to water and the ability of honey to crystallize six months after its production at storage temperature between (23-28) degrees Celsius.

Percentage of glucose/water

Crystallization after 6 months

1.58

No crystallization

1.76

Some crystals precipitate

1.79

1.5-3 mm thick precipitated crystals

1.83

6-12 mm thick precipitated crystals

1.86

Some crystal blocks present

1.99

1/4 depth of honey crystallized

1.98

1/2 depth of honey crystallized

2.06

3/4 depth of honey crystallized

2.16

All honey crystallized as a soft block

2.44

All honey crystallized as a hard block

Honeys where the percentage of water is less than 17% are more inclined to crystallizing than those where the percentage of water is 18%, while those with a percentage of water higher than 19% could get spoiled. Honey with a percentage of glucose lower than 30% rarely crystallizes.Regardless of the sugar composition of honey, itís crystallization characteristic depends widely on the suspended fine impurities that form a nucleus for the growth and spread of crystallization, such as very small honey crystals, air bubbles, pieces of wax that remain after refining, pollen, and dust particles.Liquids freeze at different fixed temperature each. 

Water freezes at zero degrees (Celsius) quickly, whereas honey usually freezes (crystallizes) gradually at approximately 14 degrees (Celsius). If itís temperature goes higher than 14 degrees (Celsius), crystallization slows down till it comes to a complete stop at 34 degrees (Celsius) approximately. Remember that 34 degrees (Celsius) is the predominant temperature inside a bee hive. If the temperature of honey drops quickly, the crystallized honey will have homogenous small crystals, while if its temperature drops gradually and slowly, the honey crystals will be big in size.When honey solidifies (crystallizes), a white and grainy membrane forms on its surface, at a thickness increases gradually. Then the grainy structure overtakes gradually the entire honey blocks, and may perhaps assume the shape of an ugly white cloud.When honey begins to crystallize it assume an ugly appearance that might make those wanting to purchase it, and who are unfamiliar with the causes of this phenomenon, to think that bee breeders have added sugar to honey by feeding it to the bees. This is a false unfounded accusation, because judging matters by appearance leads to errors.

Let us assume that the canned honey had crystallized, all we have to do is to heat it gently to a degree that does not exceed 38 degrees (Celsius) and it will melt. Those who claim that natural honey does not crystallize are like those who say that water does not freeze. All is but ignorance of a very important characteristic of honey as a liquid.Honey that remains liquid contains a low percentage of glucose to water (see the table above), an example is Acacia Honey. While honeys that contain a high percentage of glucose to water are the ones that crystallize completely and quickly, such as Wild Dandelion Honey and some Cinchona honeys. Most honeys have crystallization characteristics that lie between these two extremes above, and they start crystallizing during storage, whether before or after the sale, at home or in the store.When selling natural honey, a buyer should be informed that it will crystallize, and should be shown how to handle it at the time. The honey crystallization characteristic is the most important proof that the honey is natural. Honey that does not crystallize might be not natural. If honey crystallizes, it is definitely natural. This is a distinct mark that should be taken into consideration.

Honey Consistency and Fermentation

 

Honey has a density that is higher than any other nutrient. It is approximately 50% higher than that of water. Density is scientifically known as the unit volume and mass of a matter, and the density of honey is the weight of a liter of honey in kilograms. As this density is high, honey fills two thirds of a container filled by the same weight of water. More precisely, the specific density of honey (its specific weight) is between 1,400 and 1,440 at 20 degrees (Celsius). Measuring the specific density of honey gives us an easy way to find out the percentage of water in it. A hydrometer can be used for this purpose. It has been found that there is a relation between the specific weight of honey and the percentage of water in it. The table below shows that:

Percentage of water in honey (%)

Specific weight of honey at 20 degrees Celsius

14

1,440

15

1,430

16

1,429

17

1,423

18

1,417

19

1,410

20

1,402

The table above shows that the heavier the honey the less the percentage of water in it, and the better it is than lighter-weight honey. The percentage of water in honey and the number of enzymes in it indicate its ability to ferment, and the duration it takes to ferment at a certain temperature. This fermenting characteristic is unwanted, and the higher the percentage of sugars in honey, with a corresponding low percentage of water, the more honey is guaranteed against fermentation. The highest percentage of water with which honey is guaranteed is 19%.If the water percentage is less than 17%, honey will never ferment. Light weight, and low density of honey indicate that it is unripe and unsuitable for storage.As honey is a very concentrated sugary solution (above saturation), it is greatly inclined to absorb water from its surroundings. Thus honey containers should be kept tightly sealed so that it would not absorb humidity that makes it ferment. Storing honey at (21-27) degrees (Celsius) guarantees that it will not crystallize or ferment.

 


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