Kalonji Seeds (also called Black Seeds or Nigella Seeds) are an integral ingredient in a variety of cuisines. Kalonji seeds have a strong aroma and taste with notes of onion, oregano, and black pepper. They are used in cooking lentils, in many bread preparations, and as an important seasoning for pickles.
When storing kalonji seeds, keep them in an airtight container in a cool, dark place.
They are a key ingredient in many spice blends, such as garam masala and panch phoran. Kalonji seeds add a unique depth of flavor to curries, bread, rice dishes, and even pickles.
Q. How should I store kalonji seeds?
A. Store kalonji seeds in an airtight container in a cool, dry place, away from direct sunlight. This will help preserve their flavor and aroma.
Q: Are kalonji seeds used in pickles?
A. Yes, kalonji seeds are commonly used in making pickles, especially in Indian cuisine. They contribute to the pickle's flavor profile and add a crunchy texture.
Q. What do kalonji seeds taste like?
A. Kalonji seeds have a slightly bitter and nutty flavor with a hint of onion-like taste. They add a unique depth to dishes when used as a spice.