Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.
Black Cumin is used in many Indian curries and tandooris. To bring out the nutty flavour, the seeds are best toasted slightly before use.
Bunium persicum or black cumin is a plant in the family Apiaceae. It is used as a common culinary spice in Northern India, Tajikistan and Iran but outside these areas use is rare. There is a common confusion between Bunium persicum and Nigella Sativa which is also commonly called Kala Jeera and used predominantly in Bengali cookery. You can buy Nigella Sativa or Kalwonji here.
Black Cumin was discovered in Tutankhamen's tomb, implying that it played an important role in ancient Egyptian practices. Black Cumin's role in Egyptian culture is not fully understood, but it is known that items entombed that items placed in a kings tomb were selected as important for use in the afterlife. The earliest known reference to black cumin is in the Book of Isiah in the Old Testament where Isiah compares the differences between reaping wheat and black cumin.
When ingested, black cumin seeds and extracts can be used for a number of conditions. They have been used for centuries to treat digestive problems including stomach pain and flatulence. Black cumin seeds also have a long history in the natural treatment of asthma and other respiratory conditions. Compounds from the seeds appear to have antimicrobial properties, and are sometimes used to treat urinary tract infections. Oil from black cumin seeds can be used topically to treat dry skin, eczema and other skin issues. In addition, black cumin seeds are sometimes used in beauty regimens to strengthen hair and nails, as well as making them more glossy.
A beneficial tea can be made by infusing the seeds with boiling hot water.
Powder milk is made from fresh, pasteurized skim milk. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles.
This is a Vegetarian product.
100% Natural, no added sugar
Natural, organically processed and sulfur less
Dry, flowing, easy to use, 12 months of shelf-life
Patented, hygienic process of production with complete automation
Directions for usage: directly use in tea/coffee/milk/on chapati / instead of sugar
An authentic Indian recipe
Spice blending expertise over 50 years
Spices captured in oil to maximise flavour
Consistently good quality you can rely on
18 ingredients, blended to perfection
A must have for every professional kitchen
Badshah Chaat masala has both a sweet and a sour taste. It is used to flavour fast foods of India like Bhel puri, golgappa (pani puri), Aloo chaat etc.
Coarse chickpea flour. Maghaj is a delicious sweet dish usually prepared on diwali. If you like to make Indian sweets then you should try this. This flour is used to thicken sweets dishes, farsan and can also be added to home made veggies burger patties. **Allergen Advice** (Jalpur products are packed and produced in a mill that handles wheat, gluten, nuts, peanuts, mustard, sesame and soya)
One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes.
Available in 100g bag.