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From your morning toast to an amazing culinary dish, the delightful freshness of seeds will keep your taste buds coming back for more. Whether you're looking for a fresh taste or unique texture, cooking with seeds always offers some great options.
One of the many benefits of cooking with seeds is that they give the food a unique, rich flavour that you would not get with store-bought spices. When it comes to cooking with seeds, there are a variety of options available, including black cumin seeds, basil seeds, coriander seeds, poppy seeds, sesame seeds and sunflower seeds. Each of these has its own distinct flavour and nutritional benefits that can be used in various recipes. Seeds are a staple in many cuisines around the world. They can be found in many dishes, so it's important to know which ones to use and why they're there.
This blog discusses the two popular seeds used in Indian cuisine: basil seeds and kalonji seeds.
Kalonji seeds aka Black cumin seeds are most commonly used in Indian cuisine. These seeds are black in colour, small sized but have a strong flavour and pungent aroma which is similar to onions. They are often used to add depth of flavour to various dishes. Kalonji seeds are known for their nutty flavour and ability to thicken sauces and soups.
Black cumin seeds have varied uses. They can be added as an ingredient or even as seasoning. Here are a few ways through which you can incorporate Kalonji seeds into your routine:
Kalonji seeds are most commonly used for preparing naan, bread and baked food items like biscuits and cakes.
Adding these seeds to the rice dishes like pulao or pilaf imparts a delicious aroma and makes it more appetizing.
You can use these seeds as salad toppings too.
Kalonji seeds have been used in pickle preparations from ancient times.
Using kalonji seeds for preparing dal and pulses is a common practice in Indian households.
These black and strong-smelling seeds are also packed with several nutrients. Let’s look at a few benefits:
Kalonji seeds are packed with health-benefiting antioxidants.
They are very efficient in taking care of your digestive health.
These tiny seeds keep blood sugar in check.
Adding kalonji to food might cure stomach ulcers.
These seeds are easy to add to your routine.
Basil Seeds have a mildly sweet flavour perfect for adding a balanced taste. On soaking, they get a jelly-like texture and each seed gets a translucent white coating around its surface. This gelatinous texture of basil seeds blends perfectly with almost every type of drink and dessert. Just like Kalonji seeds they are also small in size and are black-coloured. These seeds are greatly used as a seasoning.
Basil seeds are also popular by the names Sajda seeds, sweet basil seeds, Falooda seeds and Turkmaria.
Basil seeds can add a whole new dimension of exciting zest to drinks and desserts. Let’s look at some popular uses of these gelly-like seeds.
Basil seeds are the star ingredient of the famous Indian dessert, Falooda.
They can also help in making Refreshing Mojitos.
Tukmaria seeds are extensively used in preparing the popular drink of summer, Lemonade aka shikanji.
These seeds can add a distinctive flavour to porridge, smoothies and pudding.
Basil seeds are considered to be an effective remedy for reducing body heat and imparting coolness. Because of their cooling properties, Basile seeds are said to be ideal for summers.
They also might help you in shedding some kilos.
They take care of digestive health and provide relief from the symptoms of constipation and bloating.
These seeds enhance the health of your skin and hair.
Summing it up:
One of the many incredible benefits of cooking with seeds is that they are packed with nutrients and antioxidants that can help improve your overall health. Not to mention, they taste amazing and provide a wealth of flavour in your meals. Whether you're cooking for yourself or feeding a group of people, Kalonji seeds and Basil seeds provide a versatile and interesting way to add some extra zing to your cuisine. They might just become one of your new favourite ingredients!
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