Black Cumin

Black Cumin 4 the soul is indigenous to Egypt and India and is currently produced in different parts of the world including Southern Europe, Western Asia and North Africa. Black Cumin seeds are used as a spice in both whole and grounded form. In India, it is cultivated commercially in West Bengal, Punjab, Jharkhand, Himachal Pradesh, Bihar and Assam.

Black Cumin

Black Cumin 4 the soul is indigenous to Egypt and India and is currently produced in different parts of the world including Southern Europe, Western Asia and North Africa. Black Cumin seeds are used as a spice in both whole and grounded form. In India, it is cultivated commercially in West Bengal, Punjab, Jharkhand, Himachal Pradesh, Bihar and Assam.
Benefits

Why use Black Cumin?

Black cumin contains a unique volatile oil, Nigellone, which is responsible for curing respiratory and digestive health.
Recipe

How to use Black Cumin?

Black cumin can be used to garnish your fresh salad, yoghurt or baking the bread. These are few quick recipes among many.

Origins

Where does Black Cumin come from?

Kalonji is indigenous to Egypt and India and is currently produced in different parts of the world including Southern Europe, Western Asia and North Africa. Kalonji seeds are used as a spice in both whole and grounded form. In India, it is cultivated commercially in West Bengal, Punjab, Jharkhand, Himachal Pradesh, Bihar and Assam.

Harvest

When is Black Cumin grown?

Sowing time: November to December End

Cultivation period: 110-150 days

Harversting: April-May

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