Kulunji/Black Seeds (Nigella) Atlas Masala giving its brown colour and

giving its brown colour and retaining its fibre

Dadas 375ml & 750ml rose syrup can be used to make falooda

Middle Eastern and Indian cuisines

A seasoning with an aromatic herb flavour complimented by paprika and garlic with a slight mild chilli burn

A blend of aromatic spices roasted and blended together to make a spicy masala that can be used on vegetables transforming them into pickles

Kulunji/Black Seeds (Nigella) Atlas Masala giving its brown colour andKulunji Black seeds or Nigella are widely used in India and Middle Eastern countries as a spice in cuisines, because of its pungent and bitter taste. Kulunji seeds contain more than 100 components and possess excellent healing properties. It has been used for over 2000 years as a medicine for treatment of headache, toothache, nasal congestion and skin diseases.