Kalonji seeds, also known as Nigella sativa or black cumin, indeed have a variety of health benefits and can be a useful addition to help manage bloating and stomach cramps. In the Siddha-Ayurvedic tradition, they are considered warming and can help balance vata and kapha doshas, which might be at play in your digestive discomfort.
For starters, it’s usually best not to eat them raw. Kalonji seeds have a strong, slightly bitter flavor that can be intense if you eat them plain. You’re right, toasting can enhance their flavor. To toast them, just heat a dry skillet over medium heat, add a small amount of kalonji seeds, about a teaspoon, and stir occasionally. In about 2-3 minutes, they should give off a nutty aroma. Be careful not to burn them as they can quickly go from toasted to burnt.
If you’re not into the idea of munching toasted seeds on their own, consider following a few ways. You can sprinkle them on salads, yogurt, or even incorporate them into your bread or roti dough. Another easy way is to mix them into cooked dishes like soups, curries, or even rice, just as you would use cumin or mustard seeds. For smoothies, start with a small amount, like a quarter to half a teaspoon, so it doesn’t overpower the other ingredients.
Regarding quantity, moderation is key. You don’t need to consume a large amount—1 to 2 teaspoons per day should be sufficient. Eating more than that isn’t necessary and could potentially cause an imbalance, so it’s best to keep it balanced.
Make sure to adjust the intake based on how your body responds and always listen to its signals. If your symptoms persist or worsen, you might want to consult with a healthcare professional. Remember, while kalonji seeds can help, they’re not a substitute for medical treatment when needed.



