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