Nigella Seeds کلونجی

Overview:

Nigella seedsis a small black seed that has been used for centuries in herbal medicine. The seed comes from a flowering plant (part of the Ranunculacea family) native to southwest Asia and the Mediterranean. The plant now grows throughout India, the Middle East, and Europe. Nigella sativa is sometimes used to treat certain health conditions including asthma, bronchitis, and inflammation, and has long been used as a spice and food preservative.

Uses:

The kalonji, or Nigella seeds, is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes and a hint of flavour that you can’t quite nail. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosa papdis and kachori among others. Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements,vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium.

Benefits:

kalonji may help protect against disease.

kalonji could help reduce both total and “bad” LDL cholesterol.

kalonji and its components may exhibit anti-cancer effects.

kalonji may be effective against several types of bacterial infections.

kalonji and its active components could help reduce markers of inflammation.

kalonji could protect the liver from injury and damage.

kalonji may help decrease blood sugar levels.

kalonji may help protect the stomach lining against the formation of stomach ulcers.

Kalonji can be eaten raw, added to dishes or mixed with honey or water.

The oil can also be diluted and applied topically to the hair and skin or taken in supplement form.

Nutritions: