Roasted Cashews With Kolanji (wild black onion seeds)

Kolanji seeds look similar to black sesame seeds at first glance. It is wild black onion seeds (Nigella Indica) and is used as a spice in Indian cuisine. It is well known as a digestive aid and has numerous health benefits. The oil block the growth of pancreatic cancer and the seeds are also beneficial to treat ailments such as ashtma, bronchitis and rheumatism. Kolanji seeds are widely available at Indian grocery stores and online.

Any nuts of your choice works for this recipe. If using mixed nuts, keep in mind that different nuts have various levels of fat content and therefore will roast at different rates. Once roasted, let cool completely and store in an airtight container. The roasted nuts will keep for at least two weeks and are great served with drinks.


Roasted Cashews With Kolanji Seeds
1/2 lb raw cashews
2 tb olive oil
1/4 tsp salt
1/2 kolanji seeds - lightly crushed
1/2 tsp smoked paprika (optional)
1 tsp hot chili powder

Preheat oven to 325 degrees. Mix oil, paprika, salt, crushed kolanji seeds and hot chili powder in a bowl. Add in raw cashews and mix well. Place nuts on a baking sheet in the middle of the oven and bake for 7 to 10 minutes or until nuts turn golden brown. Cool completely before storing in a airtight container.