NIGELLA / ONION SEEDS - Kalonji

Onion seeds are taken from the nigella flower. They are small, matt black grains with a rough surface and an oily white interior. They are roughly triangular in shape and 1 - 3mm long.

In India it sell packages labelled "Kalonji (onion seed)." In India it is known both as kalonji (which is the Hindi name for nigella) and kala zeera.

Despite being used since antiquity by Asian herbalists and pharmacists for medicinal purposes, nigella seeds were first used for culinary purposes by the Romans. The seeds have little odour but develop a scent similar to that of oregano when ground or chewed. The taste is nutty, earthy and peppery. It helps to toast the seeds before using them in order to bring out their flavour.

Nigella seeds are widely used in Indian cuisine, particularly in mildly braised dishes such as korma. The seeds are used in the preparation of garam masalas and are one of the five spices in the Indian spice mixture, panch phoron. They are added to vegetable and dhal dishes as well as in chutneys. The seeds are traditionally sprinkled on naan breads before baking.

Nigella is native to Western Asia where it grows both wild and cultivated. The flower is also cultivated in India, Egypt and the Middle East.

 

 

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