Black cumin (nigella sativa or calendula)
Often used in Indian and Middle Eastern cuisines. It is also a widely used medicinal plant all over the world, which has traveled to us from distant lands. It is used instead of black pepper, because, unlike black pepper, it does not irritate the gastric mucosa. This spice is very strong and must be added to dishes in extremely small amounts. Well-known Arab physician H. Abdul Hamid recommends Kalindji in his book "Home Remedies" as a means of improving memory. For this purpose, three grams of seeds mixed with ten grams of honey should be eaten from time to time.
We recommend our gourmets to try it:
- Root, vegetable dishes
- Soups
- For cabbage pickling
- For pickling cucumbers
- For flavoring sweet dishes
- Chutniys (spicy measures)
- For dough, bread, pretzels
- Compatible with celery, ginger
- themselves go well with curry, giving the food an oriental feel
The following are used in treatment:
- Analgesic
- Antihypertensive agent
- Liver tonic
- Abdominal movement enhancer
- Immunomodulator
- Anti-inflammatory
It is recommended to activate by frying in fat for a few seconds before use, and only then adding it to food.
Made in India
Black cumin (nigella or calendula) 100g TRS
India


