• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Contact Us
  • Stories
  • Recipes
  • Ingredients
  • Partners

STIRR

Sharing stories of hope & freedom through the experience of food

Black Cumin / Kalo Jeera

black cumin

Black Cumin / Kalo Jeera

Black cumin is thinner, smaller, and darker than regular cumin and is a popular spice in Northern Indian, Pakistani, and Iranian cuisine. Its flavor is sweeter than regular cumin with strong notes of lemon and caraway. Also known as Kashmiri cumin, its seeds are used whole and toasted, imparting a nutty essence, and used to flavor curries, vegetables, bread products.

 

FORMS

whole seeds and ground

BENEFITS

Black cumin is considered to:

  • Help the body eliminate harmful bacteria and regenerate cells and tissue
  • Contain antifungal properties
  • Aid in the treatment of cancer, diabetes, and infections
  • Promote liver health and weight loss
  • Stimulate healthy skin and hair growth

SUBSTITUTES

Powdered coriander, chili powder, or caraway seeds can be used to replace black cumin. Be sure to halve the amount called for, then adjust to taste.

Previous Post: « SACRIFICE of a good name
Next Post: Methi Paratha (Flat Bread with Fenugreek) »

Primary Sidebar

Recipes

paratha methi fenugreek

Methi Paratha (Flat Bread with Fenugreek)

bengali chicken chaap

Bengali Chicken Chaap

chaap masala

Chaap Masala – Spice Blend

Ingredients

black cumin

Black Cumin / Kalo Jeera

arhar dal pigeon pea

Arhar Dal / Pigeon Pea

nigella black cumin

Nigella / Kalonji

mustard oil

Mustard Oil

Footer

STAY CONNECTED

  • Facebook
  • Instagram
  • Twitter

Copyright© 2023 · by Shay Bocks