Black Cumin Seeds (Kala Zeera)

Add Nutri Black Cumin Seeds (Kala Zeera) gradually according to the selected recipe. Temper the seeds briefly in warm oil or ghee before adding rice, meat, vegetables or other ingredients to release their aroma throughout the dish. The seeds may also be lightly dry-roasted over gentle heat, cooled and used whole or lightly crushed. Add them to biryani, pulao, qorma, yakhni, curries, kebab mixtures, breads and homemade masalas. Avoid excessive roasting or prolonged frying, as the slender seeds can darken quickly and develop an overly bitter flavour.

Use Black Cumin Seeds (Kala Zeera) in chicken biryani, mutton pulao, beef yakhni, qorma, nihari-style gravies and slow-cooked meat curries. Add it to kebab mixtures, meat marinades and savoury rice dishes for refined aromatic depth. Sprinkle a measured quantity into naan, kulcha, paratha, savoury biscuits and bread doughs. Lightly toasted Black Cumin Seeds (Kala Zeera) may also be added to raita, yogurt dips, soups and roasted vegetable preparations. Combine it with cardamom, cinnamon, cloves, black pepper and other preferred spices in homemade garam masala or aromatic whole-spice blends.