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Black cumin seeds, also known as kalonji seeds or Nigella sativa, are small, black, teardrop-shaped seeds that come from the black cumin plant. These seeds are widely used in culinary and traditional medicinal applications, particularly in South Asian, Middle Eastern, and North African cuisines. Black cumin seeds are renowned for their distinctive flavor and potential health benefits. Here's an overview of black cumin seeds (kalonji seeds):Physical Characteristics:Appearance: Black cumin seeds are small, slender, and elongated with a deep black color.Flavor and Aroma: These seeds have a pungent, slightly bitter, and peppery flavor. They release a warm, aromatic aroma when crushed or heated.Culinary Uses:Spice: Black cumin seeds are used as a spice in various cuisines, adding a unique and bold flavor to dishes.Tempering: In Indian and South Asian cooking, they are commonly used for tempering. They are briefly fried in hot oil or ghee, releasing their aroma and flavor, which is then added to dals, curries, and vegetables.Breads: Black cumin seeds are often sprinkled on flatbreads, including naan and roti, or used as a topping for bread rolls.Pickles: They are used as a seasoning in various types of pickles and preserved vegetables, lending a spicy and tangy flavor.Spice Blends: Ground black cumin seeds are a key ingredient in many spice blends, including garam masala and panch phoron.