Kalonji has no connection to the onion plant, but because the seeds resemble onion seeds and they
taste oniony they are called onion seeds in some Indian cook books as they are called
onion seeds by many Indians. The seeds has peppery and onion taste and when heated, it
imparts an aroma strong yet pleasing like oregano or cumin. .It is used in dals, pickles,
sprinkled on naan in north India. It is widely used in Indian, Turkish and
Middle Eastern cooking
Here are a few suggestions how to use this organic black Nigella spice in
cooking:
Always roast or saute in oil to cook the spice
Use with vegetables
Use in curries
Use on breads especially naan
Use in pickles, chutneys, Indian spice mixtures
Use in sauces, broth and soups
Roast and sprinkle on cucumber and red onions
Combine with fennel, cumin, mustard and fenugreek seeds to flavor sour (tomato, yogurt)
sauces
Hint: Cook in butter and spread over flat breads for a treat. Nigella seeds have
a fine aroma and taste that is easily lost in spicy dishes and is mainly used in steamed
vegetables with subtle spices like turmeric,coriander and fennel seeds.
Botanical Name: Nigella Sativa
Our organic spices are pure, all natural spices and seasonings and fair trade spices. Our dedication to sustainable sourcing insures you get ethical clean spices.
Using our in-house kitchen we make all our blends in Minneapolis. We grind the spices that need to be ground, roast the ones that need to be roasted and keep some spices whole that are traditionally whole in ethnic blends. Did you know that cultures did not grind all their spices and most cultures will use both whole and ground spices in their blends?
This ensures that you get the best flavor, color, aroma, and taste.
We're committed to providing pure organic seasonings that taste great and promote a healthy planet. We're proud to offer the largest selection of organic ethnic spices and spice blends available.
