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Black kalonji refers to the seeds of the Nigella sativa plant, commonly known as black seed or black cumin. These seeds are small, black, and have a unique shape. They are widely used in cooking, traditional medicine, and herbal remedies.
Black kalonji seeds have a distinct flavor, often described as peppery, nutty, and slightly bitter. They are commonly used as a spice in various cuisines, particularly in Middle Eastern and South Asian cooking. Black kalonji seeds are often added to bread, curries, pickles, and spice blends to enhance the flavor and aroma of the dishes.
In traditional medicine, black kalonji seeds have been used for their potential health benefits. They are believed to have antimicrobial, anti-inflammatory, and antioxidant properties. Black kalonji seeds are often used as a natural remedy for digestive issues, respiratory conditions, skin problems, and as a general immune booster. However, it's important to note that scientific research is ongoing to fully understand and validate these potential health benefits.
Black kalonji seeds can be consumed raw or roasted, and they can also be pressed to extract kalonji oil. The oil, also known as black seed oil or kalonji oil, is used both for culinary purposes and as a traditional remedy. It is rich in essential fatty acids, vitamins, minerals, and antioxidants.
If you are considering using black kalonji seeds or kalonji oil for their potential health benefits, it is advisable to consult with a healthcare professional or herbalist to ensure proper usage and to determine if it is suitable for your specific needs and conditions.
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