Lightly toast before sprinkling on salads, rice or noodles.
These are tiny black seeds from the Nigella Sativa plant, sometimes known as Black Cumin or Black Onion Seed. They have a slightly bitter, peppery flavour which disappears and becomes sweeter once the seed is lightly toasted in a dry pan.
Kalonji is popular in India where the seed is grown and is used to flavour naan bread, pickles and curry pastes. Kalonji is also found in the spice blend Panch Puren which is a mix of whole seeds and spices that are lightly toasted before grinding into a curry powder.
The bitter-sweet flavour of black onion seed can also be used in cuisine other than Indian.
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