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View compareRani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 3.5Oz (100G) ~ All Natural | Gluten Friendly | Non-Gmo | Kosher | Vegan | Indian Origin
Rani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 3.5Oz (100G) ~ All Natural | Gluten Friendly | Non-Gmo | Kosher | Vegan | Indian Origin
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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.
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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 the main ingredients in Rani Kalonji Seeds? A: The main ingredient is Kalonji seeds, also known as Nigella Sativa or black cumin. These seeds are all-natural, gluten-friendly, non-GMO, kosher, and vegan.
- Q: How much does the package of Rani Kalonji Seeds weigh? A: The package weighs three point five ounces, which is approximately one hundred grams. This size is ideal for various culinary uses.
- Q: What is the packaging like for Rani Kalonji Seeds? A: Rani Kalonji Seeds are packed in a no barrier plastic bag. This packaging helps maintain the freshness and quality of the spices.
- Q: How do I use Rani Kalonji Seeds in cooking? A: You can use Rani Kalonji Seeds by dry roasting them before adding to dishes like curries, vegetables, or naan bread. For a quick recipe, they can be added to a tomato curry for added flavor.
- Q: Can I use Rani Kalonji Seeds in vegan recipes? A: Yes, Rani Kalonji Seeds are suitable for vegan recipes. They add a nutty flavor to dishes without any animal products.
- Q: What dishes pair well with Rani Kalonji Seeds? A: Rani Kalonji Seeds pair well with pulses, vegetables, chutneys, and breads. They are often used in Indian cuisine to enhance flavor profiles.
- Q: How should I store Rani Kalonji Seeds? A: Store Rani Kalonji Seeds in a cool, dry place away from direct sunlight. This helps maintain their freshness and flavor.
- Q: What is the shelf-life of Rani Kalonji Seeds? A: Rani Kalonji Seeds typically have a shelf-life of one to two years when stored properly. Check for freshness before use.
- Q: Are Rani Kalonji Seeds safe for people with gluten sensitivities? A: Yes, Rani Kalonji Seeds are gluten-friendly. They do not contain any gluten ingredients, making them safe for those with gluten sensitivities.
- Q: What flavor do Rani Kalonji Seeds add to dishes? A: Rani Kalonji Seeds have a nutty and slightly bitter flavor. They can enhance the overall taste of various dishes.
- Q: Is Rani Kalonji Seeds suitable for beginners in cooking? A: Yes, Rani Kalonji Seeds are suitable for beginners. They can easily be incorporated into simple recipes for added flavor.
- Q: How do I know if Rani Kalonji Seeds are fresh? A: You can check for freshness by smelling the seeds; they should have a strong, aromatic scent. Also, ensure the packaging is intact.
- Q: Can Rani Kalonji Seeds be used in non-Indian recipes? A: Yes, Rani Kalonji Seeds can be used in a variety of cuisines beyond Indian cooking. They can complement salads, dressings, and roasted vegetables.
- Q: What are the health benefits of Rani Kalonji Seeds? A: Rani Kalonji Seeds are known for their potential health benefits, including antioxidant properties and support for digestive health. They are a nutritious addition to meals.
- Q: What is the origin of Rani Kalonji Seeds? A: Rani Kalonji Seeds are of Indian origin, where they are widely cultivated. They are a staple in many traditional Indian dishes.