Indian Name: Kalaunji
Scientific Name: Nigella sativa
Fam: Ranunculaceae

Other Names

Black Caraway, Black Cumin, Black Seed, Damascena, Devil in-the-bush, Fennel flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed

French: cheveux de Venus, nigell, poivrette
German: Scharzkummel (black caraway)
Italian: nigella
Spanish: neguilla
Indian: kala zeera (lit, ‘black cumin’), kalonji, krishnajiraka

Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.

Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 – 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.

Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Hotness Scale: 3 Preparation and Storage The seeds may be used whole or ground and are usually fried or roasted before use The are easily crushed in a mortar and pestle.

Nigella seeds are probably one of the most confused spices. Over the years I’ve heard nigella referred to as onion seeds, black cumin, black caraway and fennel flower, among others. Let’s just simply call them nigella or kalonji (from Hindi). However you choose to name this spice, what it lacks in aroma — it has just a hint of a savory scent — it makes up for in taste. Nigella seeds have an oregano-like quality with herbaceous notes, a slight bitterness and a warm, toasted-onion flavor. I like to add them whole to salads, sauces and even soups at the last minute just before serving. They are a great replacement for sesame seeds without the sweet element.

Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.