Description
- Kalonji seed is used as a flavor and is used in various traditional foods
- Traditionally it is used in pickle to balance the taste and help in digestion
- Aids weight loss
- Controls blood pressure
- Increases memory and alleviates asthma
The kalonji, or Nigella seeds, is an interesting spice when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you cant quite nail. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosa, papdis and kachoriamong others. Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. Its loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy, addresses breathing problem, lubricates your joints, and is known to have anti-carcinogenic properties.