Kalonji, also known as nigella seeds or black onion seeds, are small, jet-black seeds with a slightly bitter, earthy flavour and a faint onion-like pungency. One of the most distinctive spices in South Asian cooking, kalonji is famously sprinkled on naan bread and paratha before baking, where they provide a pleasant bittersweet crunch. They are also used in Bengali five-spice panch phoron blends, featured in Indian and Nepali pickles and achars, and added to vegetable and fish dishes across South Asia. Their flavour is unique and cannot be easily substituted. Kalonji also holds a revered place in traditional South Asian herbal medicine. The 100g pack is a great size for regular baking and cooking. Customers seek out kalonji for its irreplaceable flavour and the authentic character it lends to naan and South Asian breads.