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Kalonji (Nigella Seeds), is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavor that you can’t quite nail.
In India and Pakistan, dry roasted Kalonji (Nigella Seeds) is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosa, papdis and kachori among others.