Also known as black cumin, kalonji or black onion seed, these tiny black seeds are used as a spice in Indian and Middle Eastern cuisine.
They have a slightly bitter, savoury pepper flavour which disappears and becomes sweeter once the seed is lightly toasted in a dry pan. Kalonji is popular in India where the seed is grown and is used to flavour naan bread, pickles and curry pastes. It can be used as a "pepper" in recipes with fruit, vegetables, salads and poultry.
wellness, culinary, creative
Black Cumin, Fennel Flower
Store in a sealed container and in a cool, dry place
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