Working on a new bread with kalonji, straight out of the oven after an overnight cold rise. But how to describe the taste of kalonji?
@klandwehr Kalonji is a spice mostly used in Indian cooking, often on breads like naans. It is sometimes called onion seed, but really it is the seed of Nigella sativa, which is a close relative of the garden flower sometimes called Love-in-a-mist.
@jeremycherfas Thanks, that explain the unique taste of the naan I get at the Indian Restaurant I go to
@kaa Yes. It is a bit heavy, and if the bread is very lively a bit shallow, but other than that does an excellent job.