Kalonji – healthy black seeds

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black cuminPhoto by seelensturm

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Kalonji refers to small black seeds from the plant Nigella damscena.

Kalonji is often confused with “black onion” seeds, black cumin or caraway. Kalonji seeds are beneficial for the respiratory system, and have also been shown to have antibacterial and anti-inflammatory properties.

Crushed and  minced, kalonji has a flavor similar to oregano. Kalonji is commonly used as a whole grain and generally for making savory pastries. Seeds have a pleasantly bitter and slightly pungent taste. Kalonji seeds are usually fried in ghee or dry baked, to release their aroma and flavor, and then added to vegetable dishes.

 

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