Kalongi

• Kalonji seeds are frequently sprinkled on naan bread, bagels, and other baked goods before baking to add a unique flavor and textural contrast. The slightly bitter, nutty flavor complements the dough beautifully.
• These seeds are used in pickling spice blends to impart a complex flavor profile to homemade pickles. Their peppery notes enhance the overall taste of pickled vegetables and fruits.
• Kalonji is an essential ingredient in many Indian and Middle Eastern spice blends, such as Panch Phoron (Indian five-spice mix), adding depth and a subtly pungent flavor to curries, dals, and vegetable dishes.
• The seeds can be lightly toasted and ground into a powder, then used as a dry rub for meats like chicken, lamb, or fish before grilling or roasting. This creates a flavorful crust and enhances the savory notes of the meat.
• Kalonji oil, extracted from the seeds, is often used as a finishing oil to drizzle over salads, roasted vegetables, or soups to add a distinct aroma and flavor. Be mindful to use only a small quantity due to its potent taste.
• Consider adding a pinch of toasted kalonji seeds to stir-fries or vegetable sautés to introduce a unique, slightly bitter and nutty flavor that complements a wide range of ingredients.

• May help lower blood sugar levels and improve insulin sensitivity, potentially aiding in diabetes management.
• Rich in antioxidants, which can combat oxidative stress and reduce the risk of chronic diseases.
• May possess anti-inflammatory properties, potentially alleviating symptoms of inflammatory conditions.
• Supports heart health by helping to regulate cholesterol levels and blood pressure.
• Could boost the immune system due to its antimicrobial and antiviral properties.
• May improve cognitive function and protect against neurodegenerative diseases.

Store kalonji seeds in an airtight container in a cool, dark, and dry place. This helps to maintain their flavor and prevent them from going rancid. Avoid exposure to direct sunlight or moisture, which can degrade their quality. When stored properly, kalonji seeds can last for up to a year.