Flavor profile:  When raw, kalonji seeds have a slightly bitter and pungent flavor that becomes nutty and sweet when toasted.

Culinary uses: Kalonji seeds are a popular spice in Indian, Middle Eastern, and North African cuisines. They are used in curries, pickles, and stir-fries, and are often sprinkled on flatbreads like naan.

Traditional medicine: Used for thousands of years in various traditional medicine systems, including Ayurveda and Unani, the seeds are believed to offer a wide range of health benefits.

Oil: The seeds are also pressed to produce black seed oil, which is used for both cooking and medicinal purposes.

Kalonji seeds contain a potent antioxidant called thymoquinone, which is responsible for many of their potential therapeutic effects.

Anti-inflammatory: They can help reduce inflammation and may benefit conditions like asthma and arthritis.

Digestive aid: Kalonji is traditionally used to support digestive health and relieve issues like bloating, gas, and constipation.

Immune support: The seeds contain nutrients that help to strengthen the immune system and protect against infections.

Blood sugar control: Research suggests that kalonji may help to lower blood sugar levels and improve insulin sensitivity.

Cholesterol management: Some studies show that kalonji can help improve cholesterol levels by lowering "bad" LDL cholesterol and triglycerides.

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While kalonji seeds offer potential health benefits, they should not replace prescribed medication, especially for chronic conditions like diabetes or high blood pressure. Always consult a healthcare provider before using kalonji supplements.