This is a seed with a bold, distinctive flavour—kalonji is prized for its sharp, slightly bitter, and peppery flavour that enhances many traditional dishes.
Kalonji is a key ingredient in Indian and Middle Eastern kitchens, commonly used to flavour lentils, breads like naan and roti, and pickles. Beyond their unique taste, they are valued for their health benefits in traditional cooking.
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.
