Kalonji Seed Kalinji, Nigella 100 grams.

Brand:Индия
Product Code: 9410020
Weight: 100 g
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Availability: 9981

74.25 грн

49.50 грн

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Kalongi Seed Kalindzhi, Chernushka, Nigella production India 100 grams. Kalonji Seed Kalindzhi (Nigella, nigella, sedan) Kalinji is the seed of the Nigella sativa plant of the buttercup family. An unpretentious plant is very common in North Africa, Southern Europe and Southwest Asia. The small black seeds do not exude any flavor, but when heated, it comes out. In Russian cuisine, nigella is used for pickling cabbage, pickling cucumbers, and in confectionery. In India, Kalinji is added to vegetable and legume dishes. Lamb in a thick sauce with nigella seeds is a delicious Pakistani dish. The famous tandoor cakes are sprinkled with this particular spice. Kalinji has gained popularity due to the variety of tastes - pungent, burning and bitter. For this amazing taste palette, the French call nigella “four spices”. Benefits for body and spirit. A gruel from a mixture of ground seeds and apple cider vinegar, when applied to the skin, reduces warts, heals ringworm, and helps with baldness. To improve memory, it is recommended to eat 3 g of ground seeds mixed with 10 g of honey once a day. Kalinji is a mild laxative and excellent remedy for worms. Nigella well tones and provides a surge of strength for a long time. When using Kalinji for food, the thought becomes bright and impetuous. This spice strengthens firm optimism in the soul, faith in one's own strength. Short-term memory improves, the world around is perceived brighter. Reduces Kapha and Vata. Balances Pitta dosha. Contraindications: Pregnant women are not recommended to use medicinal doses of this spice. Interesting. The smoke from burning the seeds repels insects and snakes. Mosquitoes especially dislike the smell of burning nigella. Very tasty. Indian bread with Kalinji. 30g dry yeast and 1 tsp. stir sugar in a glass of warm water. Leave until the mixture begins to foam (about 10 minutes). Sift 3 cups flour with 1 tsp. salt, mix with 2 tsp. kalindzhi seeds, lay in a slide and make a “well” in the center. 2 tbsp ghee slightly warm and mix with 6 tbsp yogurt. Knead the dough. Knead until elastic, 10-15 minutes. Form a ball, brush with melted butter on all sides, put the dough in a deep clean bowl, cover with a film, making several holes in it. Leave in a warm place for 2 hours. Punch down the risen dough and divide into 6-8 pieces. Mash with your hands into flat cakes. Grease a baking sheet with oil and place the cakes on a baking sheet so that they do not touch. Bake until golden brown at 230 C for 10-15 minutes. Take out the finished cakes, cover with a towel and let stand for 10 minutes. A wonderful addition to vegetable dishes! Materials from the book "SPICES. Journey to the Kingdom of Taste" Navrotskaya T.V. Odessa TES 2011 80 pages

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Kalonji Seed Kalinji, Nigella 100 grams.

74.25 грн

Write a review