Kala Jeera

Kala Jeera or Kalonji are grown for their pungent seeds, have an aroma similar to with a smoky and earthy flavour and a long history of use in ltiple culinary and therapeutic traditions. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosa, papdis and kachori, rice, breads, and sweet confections.