Oriental spice

Black cumin has been used as a pepper-like spice and home remedies for thousands of years in the Orient.

Kalonji seeds (they are also called nigella seeds or onion seeds) hardly have a scent and taste aromatic and slightly bitter. Dry roasted in the pan, they develop a more intense flavour. Kalonji is often used in Indian cuisine, especially in dal. Traditionally, it is also sprinkled on bread.