Black seed, nigella or kalonji, or onion seeds, is also known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times. The small black seeds are got from kalonji bushes, which are grown widely throughout India. Kalonji is an interesting spice - when used for tempering, it adds a beautiful aroma to the dishes
FLAVOURING: Kalonji is used for tempering to add a beautiful aroma to the dishes. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosa, papdis and kachoriamong others.
ANTI-OXIDANT: It is also a strong antioxidant and helps cleanse the body of toxins. Nigella is an essential ingredient in the Bengali five-spice mix known as panch phora or panch puran, used to temper dal, greens, and other subzis.
PICKLES: Toasted nigella can be added to citric pickles to balance the flavour and improve digestion.
- HEALTH BENEFITS: It is beneficial for the following reasons: 1. Helps in Reducing cholesterol 2. Boosts memory 3. Helps in Improving vision 4. Eases joint pain 5. Boosts immunity
ESSENTIAL NUTRITION: It is a powerhouse of amino acids, iron, sodium, calcium, fatty acids, and potassium, along with vitamins such as vitamin A, C, K, and E
How to use: Kalonji/ Nigella seeds can be added to Pickles, Salad-Dressings, Pulses, Rice, Cakes & Sweets. It can also be added to Baked goods such as Cookies and Bread
Other names - Nigella sativa, Black Seed, Kalonji, Kala Jira, karum, cheerakam, kalojira, black cumin, Mugrele Kalonji, kolazira, Kunchi, Knishana Jirka, Kaladuru, karim jeerakam, Nigela, Habba Sauda, Habb al-barka