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: Aloo Keema Puff Triangles with Mint Yogurt Dip Butter Chicken Pie (Indian × Australian)Rough-Puff Potato and Caramelised Onion Bourekas Oven-Crisp Brik Cigars with Tuna, Cheese and Harissa Mayo Six-Strand Honey Challah with Tangzhong and Overnight Proof Cold-Fermented Roasted Garlic Naan Garlic Naan Pull-Apart Bread Hawawshi Puff Pinwheels with Tahini-Yogurt Dip Manti Puff Rolls Nihari Puff Pastry Pot Pie with Lemon-Chilli Yogurt Keema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)Tandir-Style Hand-Chopped Lamb Samsa Keema Shepherd's Pie with Bombay Mash Saag Feta Phyllo Samosas Lemon Olive Tagine Hand Pies

Updated 2026-10-10