Kalonji, Drying Process : Sun Dried

Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India.. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.

In Islam, Muhammad (S.A.W.) stated that the black seed can heal every disease-except death. It is also included in the list of natural drugs of ‘Tibb-e-Nabavi’, or “Medicine of the Prophet Muhammad (S.A.W.)”, according to the tradition hold onto the use of the black seeds for it can heal all diseases except death. . It is onion seed and is a very minor spice mostly consumed for creating typical pickle taste in foods.
Kalonji contains over 100 valuable nutrients. It is comprised of approximately 21% protein, 38% carbohydrates, and 35% essential unsaturated fatty acids, namely linoleic acid and gamma linolenic acid (omega 3 &6), which are essential for a healthy immune system other than calcium, potassium, iron, zinc, magnesium, selenium, vitamin A, vitamin B, vitamin B2, niacin, and vitamin C. The active ingredients of Kalonji are nigellone, thymoquinone, and fixed oils. 
Long-term supplementation with Kalonji can reduce allergic symptoms and traditionally used for treatments related to respiratory health, stomach and intestinal health, kidney and liver function, circulatory and immune system. Kalonji is used as part of spice mixture, "Paanch Phuran" and by itself in a great many recipes in Bengali cookery and most recognizably in Naan bread, Peshawari Naan, any type of curry and Dal. At Morarka some farmers in South Rajasthan project areas and some in Maharashtra project areas are cultivating this spice in reasonable quantities. The uniform black color and bold seeds are preferred by the consumers.