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The seeds of kala jeera (black cumin) have a pungent, earthy flavor with hints of bitterness. They are known for their strong aromatic profile, often described as smoky, nutty, and slightly peppery.
Black cumin is widely used as a spice and flavoring agent in various cuisines, especially in Middle Eastern, Indian, and North African dishes. The seeds typically have a natural roasted feel.
They are commonly sprinkled over breads, added to curries, pickles, soups, stews, and spice blends, or used as a topping for salads and yogurt-based dishes.
Black cumin has a long history of use in traditional medicine and is believed to possess several potential health benefits
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