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.
These little black seeds are marvellous for calming and strengthening digestion. May help to clear intestinal parasites when used in cooking.
Information on the traditional uses and properties of herbs 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.