Nigella seeds (kalonji)

कलौंजी / kalonji; çörek otu

Flavor and role

Small black triangular seeds with a slightly bitter aroma, like a mix of onion and oregano. Often wrongly called 'black cumin'.

Typical dishes and uses

Naan, panch phoron, Bengali fish curry, Turkish breads (simit, pide), Indian pickles.

Substitutes

The same amount of black sesame seeds + a pinch of dried oregano gives a similar look and aroma.

Storage

In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.

Main countries

India · Egypt · Türkiye

Used in this book

Cold-Fermented Roasted Garlic NaanGarlic Naan Pull-Apart BreadKeema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)Keema Shepherd's Pie with Bombay MashSaag Feta Phyllo SamosasLemon Olive Tagine Hand Pies

Updated 2026-10-10