Heera Kalonji Seeds 100g

Black seeds on the tandoor naan, picked off one by one while the curry came.

• What: Kalonji (nigella seeds, karunjeeragam)
• Pack: 100 g
• Brand: Heera, from P&B (Foods) Ltd, Bradford
• Best for: Naan, pickles, dal tadka, panch phoron

Nigella seeds, also called karunjeeragam (Tamil) · karinjeerakam (Malayalam) · nalla jeelakarra (Telugu) · kalonji (Hindi, Marathi, Gujarati, Punjabi) · kalo jeere (Bengali).

What it is

Heera is the main brand of P&B (Foods) Ltd, a Bradford company that describes itself as one of the largest independent wholesale distributors of Asian foods across Britain and Europe. These are its kalonji seeds, also sold as nigella or black onion seeds.

They are small, matt black and slightly bitter, with a peppery, onion-like taste once they hit hot oil. You see them on naan, in North Indian achar and in the Bengali five-spice panch phoron. Choosing between tempering seeds? Kalonji for naan and pickles; Heera Ajwain Seeds for parathas and pakoda; Heera Brown Mustard Seeds for achar and tadka.

Tip: Press a pinch into the naan dough just before it goes on the tawa or under the grill, so the seeds stick.

Goes well with: Heera Ajwain Seeds, Naga Refined Wheat Flour (Maida), Heera Brown Mustard Seeds

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