We didn't think so but if you are sensitive to the flavor, just scale back a little. The recipe is very versatile so you can adjust the amounts to your liking without ruining it.
I just love and appreciate your videos and explanations so much. I love this topping. I’m going to try to make it. I live in Japan and there is no Trader Joes here. Should this be toasted/roasted first? About one spice: Nigella sativa (often called black caraway, or black onion seeds, also known as black cumin, nigella, kalojeera, kalonji or kalanji)is in the family Ranunculaceae, native to a large region of the the Mediterranean , North Africa, India and west Asia. Nigella is often mistakenly called onion seeds or black onion seeds because they look similar but they are not the same at all. This site, run by Gernot Katzer, has the most explanations about spices in the world and it has a detailed explanation about this spice too: gernot-katzers-spice-pages.com/engl/Nige_sat.html
Very nice recipe 👍
It's so nice to see you guys together, we are my first show in YT. Welcome back Love
Thank you so much!
God sent your video to me! 😍😍😍 - after I try this recipe, I’m sure I’ll be sticking with it forever. Thank you SO much for sharing with us!!
Awesome! Thank you!
My daughter asked me to get everything but bagel seasoning. Is that it? I love the dressing idea!! Thanks lovely ladies👍🌈💕💕
Yes, this is pretty close (with a spicy kick :)).
Interesting, thank you. Just a question, kulunji has a distinct sharp taste, does it not overpower everything else?
We didn't think so but if you are sensitive to the flavor, just scale back a little. The recipe is very versatile so you can adjust the amounts to your liking without ruining it.
@@showmethecurry Thank you.
Thank you!
I just love and appreciate your videos and explanations so much. I love this topping. I’m going to try to make it. I live in Japan and there is no Trader Joes here. Should this be toasted/roasted first?
About one spice: Nigella sativa (often called black caraway, or black onion seeds, also known as black cumin, nigella, kalojeera, kalonji or kalanji)is in the family Ranunculaceae, native to a large region of the the Mediterranean , North Africa, India and west Asia. Nigella is often mistakenly called onion seeds or black onion seeds because they look similar but they are not the same at all. This site, run by Gernot Katzer, has the most explanations about spices in the world and it has a detailed explanation about this spice too: gernot-katzers-spice-pages.com/engl/Nige_sat.html
Thank you for the clarification on nigella. The only thing that we would toast/roast first before adding are the sesame seeds.