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View compareRani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 3Oz (85G) Pet Jar ~ All Natural | Gluten Friendly | Non-Gmo | Kosher | Vegan | Indian Origin
Rani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 3Oz (85G) Pet Jar ~ All Natural | Gluten Friendly | Non-Gmo | Kosher | Vegan | Indian Origin
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$9.86
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Kalonji (sometimes spelled Kaloonji or Kalongi),better known as Nigella Seeds (and/or Onion Seeds)....A Little History!
Indigenous to Western Asia, Southern Europe and the Middle East, nigell is most widely cultivated in India. Often refereed to as onion seeds, kalongi is both nutty and slightly bitter in flavor. The whole seeds are used in pulses, vegetables, chutneys and naan breads, often dry roasted before being added to a dish.
Have not Cooked with it before? RECIPE:
Tomato Curry Cook time: 20 minutes Prep time: 10 minutes
Serving size: 4 Heat level: Medium
14oz can tomatoes
1 tsp chopped ginger
2 cloves garlic chopped
1 tsp. Rani Chili Powder
1 tsp. salt
1 tsp. Rani Coriander powder
½ tsp Rani Cumin Powder
4 tbsp. vegetable or olive oil
½ tsp. Rani Kalongi (onion) seeds
½ tsp. Rani Mustard Seeds
½ tsp. Rani Fenugreek seeds
3 dried red chillies
2 tbsp. fresh lemon juice
3 hard boiled eggs
Method:
In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min. Stir frequently. Remove from heat. Cut hard boiled eggs into quarters. Add eggs and lemon juice to sauce. Garnish with cilantro if desired.
Indigenous to Western Asia, Southern Europe and the Middle East, nigell is most widely cultivated in India. Often refereed to as onion seeds, kalongi is both nutty and slightly bitter in flavor. The whole seeds are used in pulses, vegetables, chutneys and naan breads, often dry roasted before being added to a dish.
Have not Cooked with it before? RECIPE:
Tomato Curry Cook time: 20 minutes Prep time: 10 minutes
Serving size: 4 Heat level: Medium
14oz can tomatoes
1 tsp chopped ginger
2 cloves garlic chopped
1 tsp. Rani Chili Powder
1 tsp. salt
1 tsp. Rani Coriander powder
½ tsp Rani Cumin Powder
4 tbsp. vegetable or olive oil
½ tsp. Rani Kalongi (onion) seeds
½ tsp. Rani Mustard Seeds
½ tsp. Rani Fenugreek seeds
3 dried red chillies
2 tbsp. fresh lemon juice
3 hard boiled eggs
Method:
In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min. Stir frequently. Remove from heat. Cut hard boiled eggs into quarters. Add eggs and lemon juice to sauce. Garnish with cilantro if desired.
Frequently Asked Questions
- Q: What are Kalonji seeds and how are they used in cooking? A: Kalonji seeds, also known as Nigella seeds or onion seeds, are small black seeds with a slightly nutty and bitter flavor. They are commonly used in Indian cuisine to enhance the taste of pulses, vegetables, chutneys, and naan breads. Often, they are dry roasted before being added to dishes for a richer flavor.
- Q: Is Rani Kalonji (Nigella) Seeds product gluten-free? A: Yes, Rani Kalonji (Nigella) Seeds are gluten-friendly, making them suitable for those with gluten sensitivities or celiac disease.
- Q: What is the shelf life of Rani Kalonji seeds once opened? A: Once opened, it is recommended to store Rani Kalonji seeds in a cool, dry place to maintain freshness. Typically, they can last for up to 6 months when stored properly.
- Q: Are Rani Kalonji seeds non-GMO and kosher? A: Yes, Rani Kalonji seeds are certified non-GMO and kosher, ensuring a high-quality and ethical product for consumers.
- Q: How can I incorporate Kalonji seeds into my recipes? A: Kalonji seeds can be used in various dishes. For example, you can add them to curries, sprinkle them on naan bread before baking, or use them in salad dressings. They pair well with spices like cumin and coriander for added flavor.