200g - Kalonji / Black Seed [Nigella Sativa] has long been used in Ayurvedic treatment/practice. Kalonji Seeds are used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell.[4] The dry-roasted nigella seeds flavor curries, vegetables and pulses. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry. It is used as part of the spice mixturepanch phoron (meaning a mixture of five spices) and by itself in many recipes in Bengali cuisine and most recognizably in naan bread.[7] Nigella is also used in Armenian string cheese, a braided string cheese called majdouleh or majdouli in the Middle East. Kalonji seeds are a rich source of sodium, iron, potassium and calcium. The kalonji seeds are great in nutritious values as it contains dietary fibre in two foremost types of it, specifically, monosaccharides and non-starch polysaccharides. These substances are found in Kalonji as glucose, xylose, along with arabinose. Kalonji comprises a decent quantity of fatty acid, predominantly the unsaturated type. Disclaimer The information on this page is for general educational purpose only and not intended to be a substitute for professional medical advice. Do not use this information to diagnose or treat your problem without consulting your doctor / physician. As with all supplements we recommend you seek professional medical/herbal advice before using any alternative treatments particularly those taken internally. ----------
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