Gingelly seed is grown primarily for its oil-rich seeds, which can be found in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of gingelly seeds can seem to be more valued in the West and the Middle East, while the black varieties are prized in the Far East. These seeds have good viability and can be stored for about 5 years at room temperature.
|Recommended Application||Can be used as a good flavor of fiber, helps in lower blood pressure, a good source of vitamin B|
|Taste & Aroma||Mild, Sweet and nutty flavor with almond like flavor and aroma|
|Cuisine||South Asian, Middle Eastern East Asian, Japanese cuisine, Korean cuisine|
|Handling & storage||Should be used in a airtight container and stored in the refrigerator|
|Shelf life||3 to 4 years|
|Country of origin||Asia or East Africa and Ancient Egyptians|
Gingelly seed | gingelee ka beej | गिंगेली का बीज | ഇഞ്ചി വിത്ത് | இஞ்சி விதை
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