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Black cumin seeds and products of its processing butter and semi-skimmed flour have high nutritional and market value. At the same time, there are no unified state or international requirements and standard methodologies for confirming the authenticity and quality of butter, flour and food products that include them. The aim of this work is to analyze data on the composition of black cumin oil and flour and justify the list of regulated indicators and methods for confirming their authenticity and quality. The paper analyzes data on the chemical composition of black cumin oil. The limits of the content of the most physiologically important fatty acids Linoleic, Linolenic and Eicosadienoic are recommended for standardization and confirmation of the authenticity of fatty oil; standardization method is recommended. Data on the content of terpenes in the essential black cumin oil is summarized, the variability of the composition and content of the prevailing terpenes is shown. According to the results of studies of black cumin seed flour, a list of regulated organoleptic and physico-chemical indicators of the quality of this food raw material has been proposed.

Recycling and Standardization Aspects of Nigella sativa in the Food Industr