Tuesday, October 9, 2007


Kalonji is also called as Nigella. Its a small peaked, jet-black seed. In India it is known both as kalonji (which is the Hindi name for nigella), and kala zeera. Added to cooking oil, the seeds impart a distinctive flavour. Kalonji is also used for sprinkling over the popular bread, naan and in rice pilaus and some curries.
Sometimes they are confused with "onion" seeds or black cumin or caraway.They are normally used whole, mainly in breads. The seeds taste pleasantly bitter and slightly pungent.

Health Tips:Kalonji seeds are reported to be beneficial for the respiratory system. They have also been shown to have anti-bacterial and anti-inflammatory properties. rushed kalonji has an aroma somewhat like oregano.

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