Kalonji, commonly known as black seed or nigella seeds (Nigella sativa), is a spice with a long history of culinary and medicinal use. These tiny, black seeds are often recognized by their distinctive, angular shape and slightly bitter, peppery flavor. Kalonji is a staple in Indian, Middle Eastern, and Mediterranean cuisines, where it adds depth to a variety of dishes.
In cooking, kalonji is typically used whole or ground. Whole seeds are often sprinkled on top of breads, such as naan and bagels, giving them a unique crunch and flavor. The seeds are also incorporated into spice blends, curries, and pickles, where they contribute a complex, slightly bitter taste that complements other spices.
Beyond its culinary applications, kalonji is valued for its numerous health benefits. The seeds contain a range of bioactive compounds, including thymoquinone, which has been studied for its antioxidant, anti-inflammatory, and antimicrobial properties. Kalonji is traditionally used in various cultures to support digestive health, alleviate respiratory issues, and enhance overall wellness.
In traditional medicine, kalonji has been employed to address a variety of ailments, from digestive discomfort to skin conditions. It is often consumed in small amounts as part of a balanced diet or used in herbal remedies.