Black Cumin
Black cumin, also known as Nigella, finds a prominent place in Indian cuisines, especially in gentle lamb korma dishes, distinct from Shahi Jeera (imperial cumin).
These seeds adorn naan bread and enhance the flavors of vegetable, dal, and chutney preparations, often finding a spot in garam masalas and Bengali panch phoran. Nigella seeds offer a subtle aroma akin to oregano and a lightly bitter, peppery taste with a satisfying crunch, ideal when fried or roasted before use, either whole or ground.
Authentic Taste
Cultural Heritage
Hygienic Production
Wide Selection
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