Kalojira (Nigella sativa) has been used for centuries in the kitchens and home remedies of South Asia and the Middle East. Its sharp, slightly bitter taste lifts plain food.
Black seed in cooking
- Tempering: half a teaspoon in hot oil for dal, vegetables or fish curry.
- Kalojira bhorta: dry-roast it, then grind with garlic, green chilli, salt and mustard oil. Wonderful with hot rice.
- Roti and paratha: knead it into the dough or sprinkle it on top.
- Pickles: it is one of the five spices of panch phoron.
Black seed oil and honey
Many people take a teaspoon of black seed oil or black seed flower honey in the morning. Research on thymoquinone, one of its compounds, is ongoing, but it is not a medicine for any disease: enjoy it as food.
Keep in mind
- A little is enough: half to one teaspoon of seed or oil a day.
- If you are pregnant, take regular medicine (especially for diabetes or blood pressure) or are due for surgery, ask your doctor before taking black seed oil regularly.
- Keep the seed in an airtight jar, away from light.
