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When barbequing meat, don’t let fat drip onto the heat source. Whenever fat drips onto a flame, heating element, or hot coals, chemicals called polycyclic aromatic hydrocarbons (PAHs) are formed. They rise with the smoke and are deposited onto the surface of the food. These compounds are considered carcinogenic.
Black Cumin Seed Oil (also often called Black Coriander Oil or simply Black Oil) comes from the Nigella Sativa plant that is native to Asia.