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Kalonji (Carom Carve) is a very old spice, there is evidence going back to the Stone Age of its use. It is the seed of a Biennial Plant that has delicate leaves and white blossoms. Kalonji use declined a few hundred years ago, but it has begun a revival in the past 50-70 years. Kalonji is mainly used in Austrian and German cooking. This seed is used to flavor breads and pastries. The Black Kalonji Seed is smaller than traditional Caraway Seed and has more of an intense flavor.
Kalonji is a well known ingredient in English seed cake and is used in other desserts as well. It is also chewed after meals as a digestive aid. It is good with potatoes, cabbage and carrots; also sausages, duck and goose.
Crush, or add whole to recipe.
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