Black cumin ( Nigella sativa L.) is a spice crop from the Ranunculaceae family and is produced extensively across the Mediterranean region, Asia Minor, Northern Africa, and Southern Europe. It has significant nutritional and pharmaceutical values, and global popularity and demand are increasing due to its widespread use in traditional and modern medicine in diverse forms. In Ethiopia, black is the largest cash crop, ideal for its medicinal properties and economic benefits. Ethiopians continue to produce and consume a relatively small amount of black cumin, despite its widespread use for medicinal purposes and its cultural significance. This is due to a lack of improved technology, insufficient germplasm, and improved varieties, limiting research extension. The present review highlights the current status of black cumin cultivation, its therapeutic potential, and its traditional use in Ethiopia, as well as the challenges to its production and commercialization. The text emphasizes the significance of genetic resource conservation, sustainable utilization, and the need for further research to improve production and commercialization. Addressing these issues will allow black cumin to reach its full potential, contributing to food security and economic development in Ethiopia. Therefore, this review aims to assess and document the status, use, conservation, and sustainable utilization of black cumin, as well as their gaps and prospects.
Tulu et al. (2026) studied this question.