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View compareRani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 80Oz (5Lbs) 2.27Kg Bulk ~ All Natural | Gluten Friendly | Non-Gmo | Vegan | Indian Origin
Rani Kalonji (Black Seed, Nigella Sativa, Black Cumin) Seeds 80Oz (5Lbs) 2.27Kg Bulk ~ All Natural | Gluten Friendly | Non-Gmo | Vegan | Indian Origin
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$40.73
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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 is the weight of Rani Kalonji seeds? A: The weight of Rani Kalonji seeds is eighty ounces, which is equivalent to five pounds or two point two seven kilograms. This bulk size is perfect for regular use in various recipes.
- Q: What are the ingredients in Rani Kalonji seeds? A: Rani Kalonji seeds are one hundred percent natural with no preservatives, additives, or colors. They are also gluten friendly, non-GMO, and suitable for vegans.
- Q: What are the dimensions of the package? A: The package dimensions are nine point zero two inches in length, twelve point zero one inches in width, and one inch in height. This makes it easy to store in your pantry.
- Q: How do I use Rani Kalonji seeds in cooking? A: To use Rani Kalonji seeds, you can add half a teaspoon to various dishes like curries, vegetables, or naan bread. They can be dry roasted for enhanced flavor before adding them.
- Q: What is a simple recipe using Rani Kalonji seeds? A: A simple recipe is Tomato Curry, which takes about twenty minutes to cook. Combine tomatoes, ginger, garlic, and spices, then stir-fry with kalonji seeds for a delicious dish.
- Q: Can I use Rani Kalonji seeds in vegetarian dishes? A: Yes, Rani Kalonji seeds are vegan and can be used in numerous vegetarian dishes. Their nutty flavor enhances the taste of vegetables and lentils.
- Q: How should I store Rani Kalonji seeds? A: Store Rani Kalonji seeds in a cool, dry place away from direct sunlight. Keeping them in an airtight container will help maintain their freshness.
- Q: What is the shelf life of Rani Kalonji seeds? A: Rani Kalonji seeds generally have a shelf life of up to two years when stored properly. Always check for freshness before use.
- Q: Are Rani Kalonji seeds safe for children? A: Yes, Rani Kalonji seeds are safe for children when used in cooking. They are natural and do not contain harmful additives.
- Q: What health benefits do Rani Kalonji seeds offer? A: Rani Kalonji seeds are known for their potential health benefits, including antioxidant properties and digestive support. They have been used traditionally in various cultures.
- Q: How do Rani Kalonji seeds compare to other spices? A: Rani Kalonji seeds have a unique nutty and slightly bitter flavor profile, setting them apart from spices like cumin or coriander. They add depth to dishes.
- Q: Can Rani Kalonji seeds be used in baking? A: Yes, Rani Kalonji seeds can be incorporated into baking recipes, particularly in bread or muffins where their flavor can complement other ingredients.
- Q: What is the origin of Rani Kalonji seeds? A: Rani Kalonji seeds are of Indian origin, widely cultivated in India and known for their culinary uses in various traditional dishes.
- Q: Do Rani Kalonji seeds contain allergens? A: Rani Kalonji seeds are generally considered gluten friendly and do not contain common allergens. However, always check packaging for specific allergen information.
- Q: What is the best way to enhance the flavor of Rani Kalonji seeds? A: The best way to enhance the flavor of Rani Kalonji seeds is by dry roasting them for a minute before adding them to your dishes, intensifying their nutty aroma.