Kalo Jeera (কালোজিরে)
Nigella seeds, or Bengal’s very own Kalo Jeera, is truly a Jack of all trades. From fish to alubhaja- almost all Bengali recipes start with heated mustard oil and Kalo Jeera phoron. Trust Kalo Jeera if you don’t have time or scope to rush to Maa and ask which phoron will go with what. The history of Kalo Jeera goes back thousands of years. A bottle of Kalo Jeera oil was in Tutankhamun’s Tomb, which archaeologists believe was for him to use in his afterlife. Well, we don’t know about the afterlife. But let us enjoy the sizzling sound of Kalo Jeera in the oil followed by the unique aroma while we are here.
Area of Procurement
Kolkata
Specifications
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Texture/Appearance |
Kalo Jeera are tiny and irregular-shaped seeds with angular surfaces. |
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Colour |
As the name suggests, this spice is black. |
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Aroma |
The volatile oil in Kalo Jeera gives off a distinctive aroma. |
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How to store |
Keep the spice in airtight containers with lids. Or else air and moisture will spoil the spice. |
Popular Dishes
Bengali people love Kochu, don’t they? You can add Kaalo Jeera in any baata involving kochu or any part of kochu. Patla Machher Jhol with Kalo Jeera phoron will mean comfort food to you after a week-long of eating out. Any vegetable torkari will be elevated by Kalo Jeera as a spice added to it. Do you have a cold and do not find anything tasty? Heat a few garlic cloves, a shukno lonka and a pinch of Kalo Jeera in Sorsher tel. Now, add some salt and have it with gorom bhaat. It will bring back your taste.
- MKJ50G
