Nigelle / India
Kalonji (nigella sativa) adds a sweet, nutty flavour and a resinous floral fragrance to vegetable dishes, pickles, curries and breads. In northern India the seeds are used to flavour and perfume cooking oils and to sprinkle on hot tandoori naan bread. Because it is similar in appearance, Kalonji is often mistakenly called onion seed.
|Out of Stock