3 Review(s)

Kalonji or Black Cumin seeds come from the annual flowering plant native to Southwest Asia, and the Middle East. It grows abundantly in Asiatic Turkey, Egypt, and the Balkan States. Kalonji is dry-roasted or tempered in cooking oil before being added to recipes like dals or curries. It is also consumed raw or in salads, or topped while preparing Indian bread like naan. The spice is also one of the main ingredients in the Panch Puran mix and finds its place in many dishes in Bengali cuisine.