Using Kalongi Seeds (Nigella Seeds, Kalvanji) in Indian Cooking
Small black seeds with a similar taste to oregano and a slight bitterness that can be used in a similar way to peppercorns but they are by no means as pungent or as intense as black pepper. Other uses include them having medicinal properties for treating bowl and indigestion problems.
In Indian cooking they are used in pickles, chutneys, salads as well as when making breads such as naan. They give a lovely unique pepper flavour and their black speckles look wonderful too.Back to Cooking guides