Nigella Seeds (Kallonji)

Also known as Kalongi, onion seeds. 

Product of India. 

Kalonji (Nigella Seeds) – Aromatic Seeds for Authentic Middle Eastern & Indian Cooking

Discover the unique flavour of Kalonji, also known as Nigella Seeds, Black Seeds or Black Cumin. These tiny black seeds have been used for centuries in Middle Eastern, Indian and Mediterranean cooking, adding a distinctive savoury flavour and crunchy texture to a wide variety of dishes.

With their mildly peppery, nutty and slightly onion-like taste, nigella seeds are a versatile pantry staple that can be sprinkled over bread, stirred into curries or used to season vegetables, rice and salads.

What are Kalonji (Nigella Seeds)?

Kalonji, also known as Nigella Seeds or Black Seeds, are the small black seeds of the Nigella sativa plant. Despite sometimes being called black cumin, nigella seeds are not the same as cumin seeds and come from a completely different plant.

They are widely used throughout Middle Eastern, Indian, Turkish and North African cuisines for their distinctive flavour and aroma.

Are Kalonji and Nigella Seeds the same?

Yes. Kalonji and Nigella Seeds are two names for the same ingredient. Depending on the country or cuisine, they may also be referred to as black seeds or black cumin, although they are different from traditional cumin.

What do Nigella Seeds taste like?

Nigella seeds have a unique flavour that is mildly peppery, nutty and slightly bitter, with hints of onion, oregano and toasted sesame. Their complex flavour makes them an excellent finishing spice and a popular ingredient in savoury dishes.

What are Nigella Seeds used for?

Nigella seeds are commonly used in:

• Turkish and Middle Eastern breads
• Naan bread
• Flatbreads
• Curries
• Rice dishes
• Roasted vegetables
• Pickles
• Lentil dishes
• Salads
• Homemade spice blends
• Savoury pastries

They are also delicious sprinkled over hummus, labneh, yoghurt dips and avocado toast for added flavour and texture.

How do you use Nigella Seeds?

Nigella seeds can be sprinkled directly over bread before baking, stirred into curries and rice, or added to roasted vegetables and salads.

For an even richer flavour, lightly toast the seeds in a dry frying pan for 1–2 minutes before adding them to your recipe.

Do you need to cook Nigella Seeds?

No. Nigella seeds can be used raw or cooked. While toasting enhances their nutty aroma, they are equally delicious sprinkled over finished dishes or mixed into dough before baking.

Are Nigella Seeds the same as black sesame seeds?

No. Although they look similar, nigella seeds and black sesame seeds come from different plants and have very different flavours. Nigella seeds are peppery and savoury, while black sesame seeds have a richer, nuttier taste.

How should Nigella Seeds be stored?

Store nigella seeds in an airtight container in a cool, dry place away from direct sunlight and moisture. Proper storage helps preserve their flavour and aroma for longer.

Why buy Kalonji (Nigella Seeds) from OC Fine Foods?

At OC Fine Foods, we carefully source premium Mediterranean and Middle Eastern pantry essentials to help you create authentic flavours at home. Our Kalonji (Nigella Seeds) are selected for their freshness, quality and rich aroma, making them an essential ingredient for traditional breads, curries, salads and everyday cooking.

Whether you’re baking homemade naan, preparing fragrant curries or adding the finishing touch to your favourite dishes, nigella seeds bring authentic flavour and texture to every meal.