Natures Kaloonji (Black Cumin) Seeds 100g

Panch phoron spluttering in mustard oil in a Bengali flatmate's kitchen.

• What: Nigella seeds (kalonji), whole
• Pack: 100 g
• Brand: Natures
• Best for: Naan, North Indian pickles, panch phoron

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

What it is

Kalonji are the small, matt black, teardrop-shaped seeds of the nigella plant. They are often sold as onion seeds or black cumin, but they are nigella. In North Indian kitchens they go onto naan and kulcha and into mango and lime pickle; in Bengal they are one of the five seeds of panch phoron.

They taste slightly bitter and peppery, with a hint of oregano, and a few seconds in hot oil brings that out. Choosing between tempering seeds? Kalonji for naan and pickles; Natures Ajwain Seeds for parathas and pakoras; HEERA Cumin (Jeera) Whole for everyday dal.

Tip: Press a pinch onto naan or kulcha dough with a wet palm before it goes in the oven, so the seeds stay put.

Goes well with: Heera Fennel Seeds / Sounf, Heera Brown Mustard Seeds, Heera Methi Seeds / Fenugreek Seeds

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