Black Cumin Seeds
Black Cumin Seed
Product Information
• Harvesting:
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Gujarat And Rajasthan.
• Uses: According to recent research, thymoquinone, a substance found in these seeds, has strong anti-inflammatory qualities. Black cumin is a potent natural remedy that may help with blood sugar regulation, heart health, digestion, joint pain, lung health, and brain function.
• Key Features:
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Use in Cooking: Kalonji is a common ingredient in many Middle Eastern and South Asian cuisines.
In Indian cooking, it is a main component of panch phoron, a five-spice blend from Bengal. In order to add a distinct, strong flavor to a variety of vegetable dishes, it is also used to top naan bread and added to pickles.
Global Dishes: Added to breads and savory pastries, as well as to rice and vegetable dishes as a garnish. -
Health Benefits: Thymoquinone is a potent antioxidant that aids in shielding cells from harm brought on by free radicals. This may aid in lowering the body's chronic inflammation, a primary cause of numerous illnesses.
• Packing Details:
PP/Jute Bags: 25kg / 50kg
Custom packaging available as per buyer’s requirement.
• Container Stuffing Capacity:
20Ft Container: 13-14 Metric Tons
40Ft Container: 25-26 Metric Tons
• Shelf Life
Depending on quality, purity, and storage conditions, Indian black cumin (kalonji) seeds can last anywhere from six months to two years. Properly stored, dried, whole seeds typically last one to one and a half years.
Physical Specifications
About Black Cumin Seeds
It is important to differentiate between kalonji (Nigella sativa) and kala jeera (Bunium persicum), the two spices that are commonly referred to as "black cumin" in India. Although both are utilized in Indian cooking, their uses and qualities differ.
• Kalonji (Nigella sativa): The Common Indian "Black Cumin" In India, this is the spice that is most frequently called "black cumin."
1. Look: Small, wedge-like or pyramid-shaped, matte black. They don't resemble ordinary cumin seeds at all.
2. They have a smoky, peppery aroma that intensifies when toasted, along with a strong, pungent, and slightly bitter flavor. The flavor is frequently likened to a blend of oregano, black pepper, and onions.
3. Use in Cooking:
• Panch Phoron: This five-spice mixture, which is used in Bengali and Northeast Indian cooking, requires kalonji.
•It is an essential component of many Indian pickles and chutneys, where its strong flavor provides depth and serves as a natural preservative.
•Snacks and Breads: Kalonji seeds are added to kulcha, naan, and other savory flatbreads and pastries.
4. Health Benefits: Rich in thymoquinone, a potent antioxidant, it is valued in traditional medicine. It is thought to have anti-inflammatory, immune-boosting, and digestive benefits.
• Kala Jeera (Bunium persicum): Kashmir's "Black Cumin":
A relative of common cumin (Cuminum cyminum), this spice is unique but less well-known.
1. Look: Compared to ordinary cumin seeds, these are longer, thinner, and blacker. Because of their shape, they are frequently mistaken for caraway seeds.
2. Flavor and Aroma: It has a distinct earthy and smoky undertone and is sweeter and more aromatic than regular cumin.
3. Use in Cooking:
• Kashmiri Cuisine: A staple of Kashmiri cooking, kala jeera is used in kebabs, curries, and rice dishes. Compared to ordinary cumin, it offers a more nuanced, subtle flavor.
• Biryanis and pilafs are two examples of the rich, Mughlai-style dishes that use it in North Indian cuisine.
4. Health Benefits: Its health benefits, which are mainly concentrated on enhancing digestion and supplying antioxidants, are comparable to those of regular cumin.