SCRIPTION -
Also known as black cumin, nigella, or by its scientific name Nigella sativa, kalonji belongs to the buttercup family of flowering plants. It grows up to 12 inches (30 cm) tall and produces a seeded fruit that is used as a flavorful spice in many cuisines.

In addition to its culinary uses, kalonji is known for its medicinal properties. Kalonji is darker and sweeter than regular jeera. It has a nutty, earthy aroma.

PREPARATION AND USE –
• Dry-roasted kalonji is used to flavor curries, dal, stir-fried vegetables, and even savory dishes like samosa, papadis, and kachori, among others.
• It has a nutty, earthy aroma and is especially used in rich North Indian curries such as shahi panner and korma,
• It is used to add to breads or steamed with rice to give it a distinctive aroma.
• It is used in small quantities for its exotic flavor. Dry roasting before use enhances its flavor.

THE HEALTH BENEFITS –
• Boosts Memory: Kalonji seeds are linked to improving intelligence when added with honey.
• Helps control Diabetes – It is very useful for controlling blood sugar levels in type 2 diabetes.
• Healthy heart – It's very effective for your heart. It keeps your heart healthy by controlling bad cholesterol levels in your body.
• Reduces inflammation – These seeds have anti-inflammatory properties that can treat various chronic inflammations.
• Controls blood pressure: A teaspoon of Kalonji oil can work wonders! Yes, it can control your blood pressure and break the tendency for it to recur.

NUTRITIONAL VALUES –
• Energy (Kj) - 83.7Kj
• Energy (Kcal) - 20Kcal
• Protein - 0.9 g
• Fat - 0.9 g
• Of which saturates - 0g
• Carbohydrates - 9g
• Of which sugar - 0g
• Dietary fiber - 2.3 g