Nigella Sativa Seeds Dealers in Delhi

• Color: Black
• Processing Type: Raw
• Purity: 100%
• Shelf Life: 1 Year
• Place of Origin: India
• Grade: Premium
• Packaging: 25Kg

In English, Nigella sativa and its seed are variously called black-caraway, black-cumin, fennel-flower, nigella, nutmeg-flower, Roman-coriander, and kalonji (from Hindi). Widely used in India for making pickles. Benefits of kalongi : Fights Acne. Sweet lime juice and kalonji oil together can fix many skin problems. Keeps a Check on Diabetes. Increases Memory and Alleviates Asthma. Gets Rid of Headaches. Aids Weight Loss. Eases Joint Pain. Controls Blood Pressure. Protects the Kidney.   Nigella Sativa Seeds ( kalongi )

• Shelf Life: 1 Year
• Form: Seed
• Packaging Type: PP Bag
• Appearance: Dark Black
• Purity: 100%
• Hindi Name: Kalonji

Nigella has small, matte black, hard, sharp-cornered seeds with an oregano-like scent; they’re used for their hauntingly aromatic, acrid, smoky flavor. Nigella probably originated in western Asia but today is cultivated from Egypt to India. Though it’s sometimes called black cumin, it’s unrelated to cumin; the black cumin mentioned in the Old Testament may actually be nigella, which has been found in the Giza pyramid and in the tomb of King Tutankhamen.Confusingly, nigella is also known as onion (or wild onion) seed because the two look similar, although only nigella is used as a spice.The seeds contain numerous esters of structurally unusual unsaturated fatty acids with terpene alcohols (7%); furthermore, traces of alkaloids are found which belong to two different types: isochinoline alkaloids are represented by nigellimin and nigellimin-N-oxide, and pyrazol alkaloids include nigellidin and nigellicin.

• Purity: 98%
• Moisture: 10% max
• Total Ash: 9.50% Max
• Acid insoluble Ash: 1.75% Max
• Flavour: Aromatic with a penetrating flavour
• Salmonella:  Absent/25 gms
• Volaile oil:  Min 2.00 ml/100 gms

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.  

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