Kalonji are the small black seeds of the Love-in-a-Mist plant. Sometimes they are confused with onion seeds or black cumin or caraway. The seeds are deep black and sharp-cornered. Kalonji seeds are reported to be beneficial for the respiratory system. They have also been shown to have anti-bacterial and anti-inflammatory properties. Crushed Kalonji has an aroma somewhat like oregano. They are normally used whole, mainly in breads. The seeds taste pleasantly bitter and slightly pungent.
2 tsp. Kalonji seeds
2 tsp. Ghee (clarified butter)
Melt Ghee in small frying pan until clear.
Add Kalonji seeds and stir until seeds release a burst of aroma.
Add to your favorite vegetable dish.
The clarity of the Ghee is important in the cooking. When the Ghee is clear, it indicates that water has been removed and the heat is just right for bringing out the benefits of the Kalonji seeds. You can also dry-roast the seeds in a 350 degree oven for about 20 minutes or until a burst of aroma is released.