Back Back
Nigella or Kalonji seeds
Get Price Quote
8000 5 (MOQ)
(A) PHYSICAL PARAMETERS: Dimensions mm 2.5 - 3.5 Thousand Kernel Weight g 3.0 - 4.0 Test Weight g 50 - 60 Seed Size mm 2.5 - 3.0 Appearance Uniform, clean Density g/cm³ 0.80 - 0.85 Purity % ? 99.5 Oil/Fat Content % 30 - 35 Foreign Matter % ? 1.0 Insect-Damaged Grains % ? 0.5 (B) CHEMICAL PARAMETERS: Total Soluble Solids (TSS) °Brix 6.0 - 8.0 Fatty Acid Composition % Linoleic acid: 50 - 60%, Oleic acid: 20 - 30% Moisture Content % ? 8.0 Oil Content % ? 30.0 Protein Content % 20 Fat Content % 35 Carbohydrate Content % 30 Fiber Content % 10 Energy Value kcal/100g 400 (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count CFU/g ? 10,000 Yeast and Mold CFU/g ? 1,000 Salmonella spp. Absent E. coli Absent
Black Cumin Nigella Sativa Seed
Get Price Quote
0.0
View Profile
Best Deals from Kalonji Seeds
Nigella Seeds
Get Price Quote
The seeds of Nigella sativa are used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell. The dry-roasted nigella seeds flavor curries, vegetables and pulses. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry. It is used as part of the spice mixture panch phoron (meaning a mixture of five spices) and by itself in many recipes in Bengali cuisine and most recognizably in naan bread. Nigella is also used in Armenian string cheese, a braided string cheese called majdouleh or majdouli in the Middle East.
Post Free Ad
