Kalonji or Nigella Sativa
- Highly aromatic seed.
- Adds a distinctive taste to bread.
- Lightly toast to release their full flavour.
Most commonly known for their use in the soft Indian Naan bread these little black seeds have a lovely bitter-sweet aroma, which is softened by lightly dry roasting in a non-stick pan.
They can be added to pasta salads and other savoury dishes. Try adding to pickles and chutneys, such as a pineapple chutney.