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Terminology

Kalonji

Kalonji
Kalonji

Kalonji (noun.) Onion Seeds in English belongs to the family of cumin (jeera). The seeds are used to flavour foods. It can be roasted before adding to foods to get the typical fragrance tinge of black onion seeds. The scientific name of the seeds is Nigella Sativa.

Nigella can be added to baked foods, fried pakoras and curries, or to the garnishes like the cilantro leaves (dhaniya patte). It is used in the preparation of goulashes, fries, blended with lemon, cilantro, tahini and with dough used to made Indian bread. Many people add them to fresh salads or fish dishes, or sprinkle it on fresh raitas and chutneys.

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