Country of Origin
These tiny black seeds are used as a spice in Indian and Middle Eastern cuisine. 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. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.