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Kalonji Seeds
£0.89
Prices checked
Kalonji seeds are best known for topping naan bread, adding a subtle crunch and a distinctive look to the dough before baking. They are small, black, angular seeds with a slightly nutty, peppery flavour when cooked. In everyday cooking, kalonji seeds are used in Indian and Bangladeshi kitchens to flavour pickles, chutneys and vegetable curries. They are a key part of panch phoron, the five-spice blend used in Bengali cooking, and are often fried briefly in oil at the start of a recipe to release their flavour before other ingredients are added. Home cooks also scatter them over flatbreads, parathas and savoury pastries for extra texture and taste. For best results, add kalonji seeds to hot oil for a few seconds before adding onions, garlic or vegetables, as this helps bring out their flavour. They can also be sprinkled whole over bread dough just before baking. Store the seeds in a cool, dry place in a sealed container, away from direct sunlight, to help keep their flavour and aroma intact for longer. Keep the lid tightly closed between uses to maintain freshness.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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