Kaloji is a very popular spice in India. It is used to make various mouthwatering dishes. It is extensively used in almost every Indian cuisine. That is why many people may think that kalonji plant is native to India. But it is not true. This plant is native to Eastern Europe and Western Asia. But nowadays it is cultivated various parts across the world. This spice is often called black cumin. It has a very strong aroma. That is why people add it to many dishes. It makes food more flavorful and enjoyable. Do you know what is called kalonji seeds in English?
Kalonji in English
It is known as nigella seeds. Many people call it ‘black caraway’ or ‘black cumin’. The scientific name of this plant is Nigella Sativa.
What is kalonji spice?
Kalonji spice is a seed of a flowering plant Nigella Sativa. It is an annual flowering plant that grows approx 18 inch. Some plants may grow upto 3 ft. The fruits of this plant contains many many seeds. This spice exists thousands of years ago in human history. But the exact usage of those seeds during that period was not so clear. Existence of these seeds were found in ancient Egypt.
But nowadays it is a popular spice and everybody know about this spice. It is also used to make a mixture of spices. kalonji powder is also popular in some parts of the world.
Also read:
Indian spices name list – Hindi & English
Benefits of kalonji
It is not just aromatic spice. This spice contains various nutritional as well as medicinal values too.
- This spice has high antioxidants content
- It also helps to reduce body weight. So it is beneficial for bodyweight management.
- Many studies show that it may reduce this risk of heart attack disease.
- Many scientists also claim that it may help us to fight cancer disease.
- Nigella seeds also contain antibacterial property
- Kalonji spice is beneficial for diabetes management
- Limited consumption of nigella seeds is beneficial for liver
How to use nigella seeds (kalonji in English)?
There are many dishes where we can use those nigella seeds. It is used to make various types of pakoda or vada (Crispy & tasty Beguni or brinjal fritters recipe, healthy & tasty Bengali style helencha shak pakoda recipe, very delicious cauliflower fritters or phoolkopir pakoda recipe). Those spices are used to make various leafy vegetable bharta (dhone pata bata or dhania patta bharta recipe, phoolkopi pata bata or cauliflower leaves bharta recipe, very tasty ghatkol bharta recipe). Bengali people use kalonji seeds or kalo jeera to make various traditional saag or leafy vegetables (shola kochu shak recipe etc). There are also many traditional dishes like aloo jhinge posto, sojne data posto, Bengali style kalo jeera rosun bhaja,
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