Also known as black cumin, kalonji or black onion seed, these tiny black seeds are used as a spice in Indian and Middle Eastern cuisine
Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.
Also known as black cumin, kalonji or black onion seed, these tiny black seeds are used as a spice in Indian and Middle Eastern cuisine. They have a slightly bitter, savoury pepper flavour which disappears and becomes sweeter once the seed is lightly toasted in a dry pan. Kalonji is popular in India where the seed is grown and is used to flavour naan bread, pickles and curry pastes. It can be used as a "pepper" in recipes with fruit, vegetables, salads and poultry.
|Botanical Name||Nigella sativa|
|Organic Status||Certified Organic|
|Country of Origin||Egypt/India|
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