South Asia

Nigella / Kalonji

Nigella sativa.

Seed.

Part Used

Whole seed.

Form

Local / Regional Names

Kalonji (Hindi/Urdu) – the same species known by other regional names across Africa and the Middle East.

Countries / Cuisines

India, Pakistan, Bangladesh.

Flavor & Aroma

Bitter, oniony-peppery with a faint oregano note.

Culinary Uses

Tempering spice, particularly prominent in Bengali cooking as part of panch phoron.

Classic Dishes

Panch phoron-based Bengali vegetable dishes; naan topping.

Pairings

Fennel, cumin, fenugreek, mustard seed (the panch phoron combination).

Timing

Temper briefly in hot oil as part of the panch phoron mix, or scatter on bread dough before baking.

Storage

Whole seed keeps well over a year sealed and dark.

Substitutions

No close substitute.

Cultural / History Notes

Known by a different common name in nearly every region covered by this reference (nigella in the West, kalonji in South Asia, habba sawda in Arabic, çörek otu in Turkish) – a useful illustration of the reference's stated multi-name editorial challenge.

Blend Cross-References

Panch phoron.