Kalonji: – A black onion seed

{Topic content:- Definition, common name, difference between kalonji & sesame seed, about kalonji plant, cultivation, brief history, flavor profile, culinary use, health benefit, list of dishes containing kalonji, spices containing kalonji, nutritional value etc}

What is Kalonji or Black onion seed?

Kalonji seeds, also known as Nigella seeds or black cumin seed. Black onion seed as contrary to its name neither belong at all to onion family nor it is a seed of onion rather its plant belong to the family of black cumin or black caraway plant called Nigella Sativa but it is not a cumin seed or fennel seed. 

• It is basically an annual flowering plant of the ranunculus family (Ranunculaceae). Since Black onion seed have pungent flavor that is the reason it is mainly grown & used for flavoring agent as well as spices in variety of food preparation such as in bread, yogurt, pickles, sauces, and salads etc in Indian as well as Arabian countries.

• It is commonly known by several different names around the world such as- Black seed, Black onion seed, Kalonji, Nigella sativa seed or simply Nigella seed.

Pic source-Nutralngridents-asia

Common name of Nigella seed-

• Nigella Sativa :- Botanical name for black onion seed or black cumin seed
• Krishna jeera ((कृष्ण जीरा)  in Sanskrit
• Kalonji (कलौंजी, कलोंजी) in Hindi
• Ell or karun jeeragam in Malayalam
• Kalonji in Gujrati
• Mogrela or Mangrella in Bengali or Bhojpuri or Maithili
• Kali til in Marathi
• karum jeerakam in Tamil
• In the USA, nigella seed is often known as charnushka (deriving from the Russian name chernushka [чернушка] Charnushka means “black seed” in Russian
• schwarzkummel in German.

Difference between Black onion seed & Black sesame seed:-

Black onion seeds (kalonji) and black sesame seeds are often confused due to their similar appearance but are distinct in terms of origin, flavor, and usage.

Black Onion Seeds (Kalonji):

• Scientific Name: Nigella sativa
• Appearance: Small, black, tear-drop shaped seeds.
• Flavor: Pungent, slightly bitter, with a hint of nuttiness and peppery flavor.

Black Sesame Seeds:

• Scientific Name: Sesamum indicum
• Appearance: Small, black, oval-shaped seeds with a smooth surface.
• Flavor: Nutty, slightly sweet, and more intense than white sesame seeds.

 Black sesame seed having earthy & nutty flavor. Used often in Asian cooking for their taste, color and texture, they are commonly seen in sushi rolls, rice dishes and salads. Another great use for black sesame seeds is to encrust fish or pork before searing.

Pic of sesame seed & Nigella seed

                               Black sesame seed                                                            Kalonji/Nigella seed

About its plant & seed:-

Nigella sativa plant is cultivated in many countries in the world specially in Middle east, Mediterranean region. South Europe, India, Pakistan, Syria, Turkey & Saudi Arabia.

Nigella Sativa is an annual small flowering plant discovered in ancient Egypt, mainly grown in light sandy, medium loamy and heavy clay soil. Its plant bears an attractive flower which can be either white color or light blue color and is used to make a delicate accent bloom for fresh and dried arrangement. Its flower comes mainly in the month of June-July. The flowers are followed by fairly large round puffy brown seed pods that contain numerous black seeds which are highly aromatic.

Picture of Nigella seed plant:-

Pic courtesy-Amazon.com & floralencounters.com

Nigella Sativa fruits:- This plant produces fruit which looks like a capsule contains tiny black seeds and its fruit start ripening in the month of September. When the fruits fully ripened in its own tree then it is cut down and allow to fully dry its fruit in the sunlight for 4-7 days and then dried fruits is shaken or cracked by rubbing gently with foot or hand which facilitates in removing its black seeds from its fruit.

Black Onion Seeds:- Black onion seed looks like small triangular-shaped seeds with a matt black appearance. They have two flat sides and the other curved. Its seeds are in the size of approx. 0.20-0.25 cm long and 0.1-0.15cm wide

Picture of Nigella seed fruits bearing black seeds

Pic source-alamy & flickr & World crop & prota4u

Cultivation of Black onion seed in India: –

In India, nigella is cultivated in the northern and eastern parts covering states of Punjab, Himachal Pradesh, Madhya Pradesh, Gangetic plains of Bihar and Bengal, Asom and Maharashtra. The cultivation of black onion seed plant or crop in India is mainly in the Northern plain region, central & peninsular region with temperature range of 20-25 degree C during sowing the seed for plantation and warm sunny climate during repining of its fruit.

Black onion seeds, also known as kalonji (Nigella sativa), are cultivated in several Indian states. The primary regions where kalonji cultivation is prominent include:

• Rajasthan: This state is one of the largest producers of kalonji in India. The arid and semi-arid climate is suitable for the growth of kalonji.

• Madhya Pradesh: Known for its diverse agricultural practices, Madhya Pradesh also has regions where kalonji is cultivated.

• Uttar Pradesh: Certain areas in Uttar Pradesh are involved in the cultivation of kalonji, leveraging the state’s fertile soil.

• Bihar: Some regions in Bihar grow kalonji, benefitting from the state’s suitable climate and soil conditions.

• West Bengal: Although not as widely cultivated as in other states, some areas in West Bengal do grow kalonji, often integrating it into their diverse agricultural practices.

• Gujarat: The state has regions where farmers cultivate kalonji, taking advantage of its warm climate.

• Maharashtra: Known for its varied agriculture, Maharashtra also includes areas where kalonji is grown.

• There are 22 variety of nigella seed plant are produced in India and it is grown as a Rabi crop(winter crop) in india and generally harvested during the late march to mid of April. It is one of the important seed spice crop in india which has immense medicinal properties and valuable spices as its seeds are primarily used in pickle preparation, as a condiments & as a spice mix such as popular panchphoran.

• Whereas In other part of the world, Nigella seed crop are grown well in cool dry regions. Since this crop is very sensitive to frost climate therefore it is mainly cultivated in southern Europe, Mediterranean region, Middle east countries, Syria, Turkey, Saudi Arabia, Pakistan etc.

Flavor profile of Black onion seed or Nigella seed:-

Black onion seed is having very little aroma but when black onion seed is grounded or chewed it develop a little bit similar to oregano like flavour. Its taste is slightly bitter, earthy & peppery. It has a broad flavor profile that is peppery but also a little sweet, slightly bitter, smoky, and nutty, with similarities to thyme and a touch of licorice. The taste of the nigella seed is often compared to a combination of onions, oregano and black pepper taste together.

Black onion seeds, also known as kalonji, have a unique and complex flavor profile. Here are the key characteristics:

• Pungent: Kalonji has a sharp, somewhat pungent taste.
• Bitter: It has a slight bitterness, which adds depth to dishes.
• Peppery: There is a peppery, almost spicy note to kalonji.
• Nutty: A subtle nutty flavor is also present, adding complexity.
• Oregano-like: Some describe its flavor as having hints of oregano or thyme.

• Black Onion seed contains approx 38% of essential oil that imparts its aromatic flavor. It is a versatile and flexible spice that can be used in many dishes as flavoring agents while cooking. The seeds need to be toasted to enhance their fragrant tinge. Nigella seeds also add a great texture when sprinkled whole over baked food items such as breads, Naan, Paratha, cookies & biscuits, Spanish omelettes, stir fried dishes, Baked calamari etc.

• Nigella seeds are widely used as a spice and condiment in Indian and Middle Eastern cuisine. It can be dry-roasted to impart a smokey, nutty flavor to curries & vegetable dishes. The unique characteristic of black cumin seed makes it a great pairing for savory dishes.

Culinary use of Nigella seed:-

Kalonji seeds, also known as black onion seeds or Nigella seeds, are used in a variety of culinary applications, especially in Indian, Middle Eastern, and Mediterranean cuisines.

Here are some of the key culinary uses:-

Indian Cuisine:

• Naan Bread: Sprinkled on top of naan before baking to add flavor and texture.
• Pickles: Used in pickling recipes, particularly in Indian pickles (achars), to add a distinct taste.
• Curries: Added to various curry dishes for an additional layer of flavor.
• Rice Dishes: Mixed into rice dishes like biryani or pulao for a unique taste.
• Vegetable Dishes: Used in sautéed or stir-fried vegetable preparations.
• Spice Mixes: Included in spice blends like panch phoron (a Bengali five-spice mix).

Middle Eastern Cuisine:

• Bread: Commonly sprinkled on Middle Eastern breads such as pita and flatbreads.
• Salads: Added to salads for a crunchy texture and burst of flavor.
• Cheese: Mixed into cheeses or sprinkled on top for added flavor.
• Meat Dishes: Used to season meat dishes, including kebabs and stews.

Mediterranean Cuisine:

• Pastries: Used in baking pastries and savory baked goods.
• Garnishes: Sprinkled on top of finished dishes as a garnish for added visual appeal and flavor.

Other Uses:

• Yogurt: Added to yogurt dishes, including raita, for a flavor boost.
• Soup: Used as a seasoning in soups to enhance the overall flavor profile.
• Snacks: Mixed into dough for crackers or sprinkled on roasted nuts and seeds.

Tips for Use:

• Toasting: Lightly toasting kalonji seeds can enhance their flavor and aroma.
• Storage: Store in an airtight container in a cool, dry place to maintain freshness.
• Quantity: Use sparingly, as their pungent flavor can be quite strong.

Kalonji seeds’ unique flavor profile, with its combination of pungent, bitter, peppery, and nutty notes, makes them a versatile and valuable ingredient in many culinary traditions.

Pic source-Healthy luxe & Gluten free yummy

• Nigella seeds also used as a topping or sprinkled over baked food items such as breads, Naan, Paratha, flatbreads in Turkey, Jewish rye bread & savoury biscuit & cookies items, sprinkle on salad, appetizers & horsdoeuvres etc.

• North African bakers often knead them into white breads and also sometimes used in the preparation of pancakes & savory scones.

• It is one of the main ingredient in the traditional Bengali spices mixture called “Panch phoran” which is comprises of 5 spices seed mixture that are combination of Nigella seed (Kalonji), Fenugreek seed, cumin seed, fennel seed & Black mustard seed used to temper the dishes. To use panchphoron, fry spice mixture in hot mustard oil or ghee until pop up and aromas released. Sprinkle over broccoli, cauliflower, roasted potatoes and lentils.

• It is very interesting spices when we used it for tempering, it adds a beautiful aroma to the dishes, and a hint of flavor. Dry roasted black onion seed is often used in the preparation of various pickle, Chutney, samosa, papadi & kachori etc.

• Nigella seed is also used in Egyptian spice mixture called Dukkah which is a blend of toasted hazelnuts, cumin, Nigella seeds, coriander and seasome seed. This spice mix can be used whole or in grounded form in the preparation of various dips like humus, salad etc.

• Nigella seed are mainly used for flavoring various vegetarian food items such as curries, lentil, stir-fries Asian dishes and also pair well with root vegetable dishes such as potato, butternut squash etc.

• Nigella seeds also add a great flavor in the preparation of egg dishes, stir fried vegetarian dishes, batter fried calamari, fish dishes, cheese dishes, lamb dishes & various salad preparation etc.

• It can also be combine with several herbs such as thyme, allspices, coriander & caraway seed to make a rub for baked chicken or to add a secret ingredient to slow roasted vegetables. It pairs wonderfully with Ethiopian meat and vegetarian dishes including doro wat and sega wat. Also Ethiopian collard greens can be flavored with nigella seed with cardamom & fenugreek.

• It is also used to flavor several Asian stir fried vegetarian food items such as broccoli, bell pepper, carrot, mushroom etc. these stir fried dishes cooked with soya sauce & sherry mixture and topped with toasted nigella seed.

Pic source-Tesco real food/ tried & supplied

How to use Kalonji in cooking:-

Kalonji (black onion seeds) can be used in various cooking techniques to enhance the flavor and aroma of dishes. Here’s how you can effectively incorporate kalonji into your cooking:

Toasting:-

• Technique: Lightly toast kalonji seeds in a dry pan over medium heat until they become fragrant and slightly darker. This process enhances their flavor and aroma.
• Usage: Toasted kalonji can be added to spice blends, sprinkled on top of dishes, or mixed into dough.

Tempering:-

• Technique: Heat oil or ghee in a pan and add kalonji seeds. Allow them to sizzle for a few seconds until they release their aroma.
• Usage: Use tempered kalonji as a base for curries, stews, or vegetable dishes. It’s also used in tempering dals (lentils) or as part of a spice blend.

Grinding:-

• Technique: Grind kalonji seeds using a spice grinder or mortar and pestle to release their essential oils and enhance their flavor.
• Usage: Ground kalonji can be added to spice blends, curries, or other dishes where a finer texture and more integrated flavor are desired.

Incorporating into Dough:-

• Technique: Mix whole or ground kalonji seeds directly into dough for breads, parathas, or savory pastries.
• Usage: This technique adds flavor throughout the dough and can create a unique taste profile in the final baked product.

Sprinkling:-

• Technique: Simply sprinkle whole kalonji seeds on top of dishes before or after cooking.
• Usage: This method is commonly used for breads (like naan), parathas, or as a garnish on finished dishes for a burst of flavor and texture.

Infusing:-

• Technique: Infuse kalonji seeds in oil or vinegar to create a flavored oil or vinegar that can be used in dressings, marinades, or as a finishing touch.
• Usage: Infused oils or vinegars can be used to enhance the flavor of salads, cooked vegetables, or meats.

Adding to Pickles:-

• Technique: Incorporate kalonji seeds into pickles during the preparation process.
• Usage: Kalonji adds a unique flavor to pickles and is often used in Indian-style achars (pickles).

Cooking Tips:

• Quantity: Use kalonji seeds in moderation, as their flavor can be quite strong and overpowering if used excessively. Kalonji has a potent flavor that can easily overpower a dish if used excessively. Start with a small amount and adjust according to taste.
• Toast:-Lightly toast kalonji seeds in a dry pan over medium heat until they become fragrant. This brings out their nutty, slightly bitter flavor and enhances their aroma.
• Tempering for Aroma:- Add kalonji seeds to hot oil or ghee during tempering. Let them sizzle for a few seconds until they release their aroma. This technique infuses the oil with their flavor, which then permeates the dish.

Storage technique of Kalonji seed:-

• Storage: Keep kalonji seeds in an airtight container in a cool, dry place to preserve their flavor and potency.
• Freshness: Use freshly toasted or ground kalonji seeds for the best flavor.

Details of Indian Masala containing Kalonji 

Kalonji seeds are a common ingredient in various Indian spice blends. Here are some popular Indian spice mixes that contain kalonji seeds:

• Panch Phoron: A Bengali five-spice blend that includes equal parts of kalonji (nigella seeds), fenugreek seeds, fennel seeds, mustard seeds, and cumin seeds. It’s commonly used in Bengali cuisine for tempering and flavoring dishes.

• Achari Masala: A spice blend used in making Indian pickles (achars) and pickled dishes. It typically includes kalonji seeds, mustard seeds, fenugreek seeds, fennel seeds, and various other spices like cumin, coriander, and red chili powder.

• Tandoori Masala: Although not always a primary ingredient, some tandoori masala blends include kalonji seeds for added flavor. Tandoori masala is used to marinate meats and vegetables for tandoor cooking.

• Biryani Masala: Certain regional variations of biryani masala may include kalonji seeds along with other spices like cinnamon, cloves, cardamom, bay leaves, and mace.

• Chutney Masala: Some spice mixes used to make tangy chutneys and dips can include kalonji seeds for a unique flavor profile.

• Rasam Powder: In some variations of rasam powder, used in South Indian cuisine to make a spicy, tangy soup, kalonji seeds might be included for their distinct taste.

• Curry Powders: Some regional curry powder blends may incorporate kalonji seeds along with turmeric, coriander, cumin, and other spices.

Kalonji used in the preparation of Indian dishes:-

Kalonji seeds (black onion seeds) are used in a variety of Indian dishes, adding a distinct flavor and aroma. Here is a list of Indian food items that commonly contain kalonji:

Breads and Snacks:

• Naan: Often sprinkled on naan bread before baking.
• Paratha: Sometimes added to the dough or sprinkled on top.
• Mathri: A crispy, flaky snack seasoned with kalonji and other spices.
• Kachori: A stuffed pastry where kalonji can be part of the spice mix.

Pickles and Preserves:

• Achar: Indian pickles made with mango, lime, or other vegetables, often containing kalonji for its flavor.
• Chutneys: Certain chutneys, especially those with a tangy or spicy profile, may include kalonji.

Curries and Stews:

• Aloo Kalonji: A potato curry flavored with kalonji seeds.
• Paneer Kalonji: A curry made with paneer (Indian cottage cheese) and flavored with kalonji.
• Baingan Bharta: Roasted eggplant curry where kalonji can be added for flavor.
• Dal Tadka: Lentils tempered with a mix of spices, including kalonji.

Rice and Grain Dishes:

• Biryani: Some regional variations of biryani may include kalonji in the spice mix.
• Pulao: Flavored rice dishes where kalonji can be used as part of the seasoning.

Vegetables:

• Saag: Leafy green dishes where kalonji can be part of the spice blend.
• Gajar Kalonji: Carrot stir-fry or curry seasoned with kalonji.

Spice Mixes:

• Panch Phoron: A Bengali five-spice mix that includes kalonji, used to temper various dishes.
• Achari Masala: A spice blend used in pickles and achari dishes, containing kalonji.

Baked Goods:

• Kalonji Bread: A type of bread or roll flavored with kalonji seeds.
• Kalonji Biscuits: Savory biscuits or crackers seasoned with kalonji.

Condiments:

• Raita: Yogurt-based side dishes where kalonji can be sprinkled for added flavor.
• Salads: Some Indian-style salads use kalonji as a garnish.

Middle Eastern Cuisine:

• Pita Bread: Often sprinkled with kalonji seeds before baking.
• Fattoush Salad: Some variations include kalonji as a garnish.
• Manakish: Flatbreads with various toppings, sometimes including kalonji.
• Hummus: Occasionally garnished with kalonji for extra flavor.

Mediterranean Cuisine:

• Flatbreads: Mediterranean flatbreads or focaccia may include kalonji.
• Pastries: Savory pastries and breadsticks flavored with kalonji.
• Cheese: Some Mediterranean cheeses are seasoned with kalonji.

Other Global Uses:

• Bread Rolls: Breads and rolls in various cuisines might use kalonji for flavor.
• Crackers: Savory crackers and crisps that incorporate kalonji seeds.
• Salads: Some salads use kalonji as a topping or ingredient.
• Yogurt Sauces: Yogurt-based sauces or dips might include kalonji for added taste.
• Pickles and Chutneys: Various pickles and chutneys across different cuisines may use kalonji.

Use of Black onion seed in Beverages:-

Black onion seeds (kalonji) are less commonly used in beverages compared to other ingredients, but they do appear in some traditional and medicinal drinks.

Example of drinks that may be flavored with black onion seeds:

• Kalonji Tea: A herbal tea made by infusing kalonji seeds in hot water. It’s often consumed for its supposed health benefits, including digestive support and immune system boosting.

• Kalonji Lemonade: Lemonade or other citrus-based drinks flavored with a pinch of kalonji seeds, adding a unique twist.

• Kalonji Lassi: A traditional Indian yogurt-based drink where kalonji can be added as a flavoring or garnish.

• Kalonji Infused Water: Water infused with kalonji seeds, often consumed for its purported health benefits.

• Ayurvedic Drinks: Certain Ayurvedic beverages and tonics may include kalonji seeds for their therapeutic properties.

• Spiced Buttermilk (Chaas): A traditional Indian drink made from buttermilk, which can include kalonji seeds among other spices.

• Herbal Elixirs: Various traditional herbal preparations and elixirs may use kalonji seeds as an ingredient for their health-promoting qualities.

These drinks leverage the distinctive flavor of black onion seeds and their traditional uses in herbal and medicinal contexts.

Nutritional value of Nigella seed:-

{The nutritional value & health benefit of Quinoa has been compiled after referring various sites like healthline.com,webmd.com, medicalnewstoday.com,usda.gov,verywellfit.com,etc.}

Its seed are rice source of protein, fat, carbohydrates & fibre. It also contains several minerals such as copper , phosphorous, zinc, Iron & several vitamins like Vitamin A, C & K etc. According to USDA Nutritional data base, 100gms of Nigella seeds contain the following nutrients –

• Energy:- 375 kcal
• Protein:-17.81gms
• Fat:-22.27gms
• Carbohydrates:-44.24gms
• Fibre- 10.5gms
• Sugar- 2.25gms
• Calcium:-931 miligrams
• Iron-66.36gms
• Magnesium-366 mg
• Phasphorous-499mg
• Potassium -1788gms
• Sodium- 168gms
• Zinc-4.80gms

Health benefit of Black Cumin (Nigella sativa)

Black cumin or black seed has been used for medicinal purposes since ancient Egypt and was found in several Egyptian tombs dating back over 3000 years. Kalonji, as an integral part of Ayurvedic medicine, is used to treat disorders of stomach, heart, eyes, and neurological conditions. The seeds are abundant in essential minerals and vitamins, and a storehouse of protein, carbohydrate, dietary fibre and fat.

Kalonji is a powerhouse of amino acids, iron, sodium, calcium, fatty acids and potassium, along with vitamins such as vitamin A, C, K and E which are essential for maintaining overall health. Kalonji has a rich supply of polyunsaturated fatty acids, the black seeds boost metabolism, keep cholesterol under check, balance levels of insulin in the body, regulate blood circulation throughout the body and aid proper liver function.

Popular brand names of Nigella or kalonji seed:-

In India there are many companies are selling kalonji seed in Indian market. The price range of Kalonji seed in Indian market are in the range between Rs 500/- to Rs 1000/- per kg depending upon the quality & brand names. There are several companies also selling organic Nigella seed in Indian market.

The popular brand name is as under: –

• Bliss of earth organic Nigella seed
• Gandhi onion seed
• Natraj kalonji
• Chounk kalonji
• RR Agro organic kalonji seed
• Obbi fresh kalonji seed
• Jioo organic kalonji seed
• Natures platter kalonji seed
• True food nigella seed
• Indian delicacies kalonji
• Desi karigar nigella seed
• Amaa premium quality
• Nature vit nigella seed
• Vedika kalonji
• Yuvika kalonji
• Bliss of earth organic nigella seed
• Gandhi onion seed
• Natraj kalonji
• Holy natural nigella seed
• Mother organic kalonji
• Dawn lee nigella seed

Content Reference:-

The prime moto while preparing the above content is to educate the students who are pursuing carrier in Hospitality & food trade, Hoteliers, chefs, Hotel Management faculty members, Housewife’s etc. The above content has been compiled after referring various culinary books, Research Papers, Research articles, Food magazines, news papers, top culinary websites, Govt websites, personal interaction with renowned chefs from various hotel brands like The Ashok Group of hotel, ITC, Oberai, Leela, Park Hotels & various IHM Faculties, Nutritionists etc. & many  more. The picture which i have used has been taken from the open source website .Some of the important website referred for the above content are:- 

• https://www.webmd.com/diet/black-seed-health-benefits
• www.pharmaeasy.in
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• https://www.masterclass.com/articles/how-to-eat-and-cook-with-nigella-seeds
• https://m.tarladalal.com/recipes-using-nigella-seeds-552
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