Neemuch Kalonji (Nigella Seeds) | Whole Black Onion Seeds for Tadka

Kalonji (nigella seeds) is a small, matte black spice with a sharp, oniony and faintly smoky aroma. You can buy kalonji online here as whole nigella seeds in 30 g and 100 g packs, sourced directly from Indian farmers. Kalonji, nigella seeds, black seed and onion seed are all names for the same plant, Nigella sativa.

In Bengal kalonji is called kalo jeere. It is not shahi jeera, the thin black cumin that some shops also sell as kala jeera. Unlike cumin, kalonji comes from a different plant, so do not swap one for the other in a recipe. Kalonji is a staple in Indian kitchens, used in breads, pickles and tempering.

Why buy our nigella seeds

• One region: grown in Neemuch, where black cotton soil and a semi-arid climate give the kalonji a more intense, peppery bite compared with kalonji grown in wetter regions.
• Cleaned and sorted: each batch is cleaned to remove dust and broken seeds before packing.
• Pure and whole: unprocessed nigella seeds, close to how they leave the field.
• Fresh aroma: kalonji loses its sharp aroma when it sits too long after harvest, so freshness matters.

How to use kalonji

• Scatter over naan and roti before baking.
• Stir into achaar and pickles for a sharp note.
• Temper in hot oil as the first step of a Bengali panch phoron tadka.
• Add a pinch to dal, sabzi or a simple potato fry.

Pack sizes and storage

The 30 g pack is a good start if you use kalonji now and then, for bread or pickles. The 100 g pack suits kitchens that temper with it often. Store kalonji in an airtight container away from sunlight and moisture, and use a dry spoon. If you use kalonji rarely, buy the smaller pack, as the aroma is best when the kalonji is fresh.

Pairs well with

Kalonji is one of the five spices in our Panch Phoron blend. Use it with Neemuch Ajwain for parathas and pakoras, and see the rest of our whole spices collection.

Sourced from Neemuch, Madhya Pradesh
Also known as Nigella Seeds, Black Seed, Onion Seed, Mangrail
Botanical name: Nigella sativa
Cleaned and sorted to remove dust and broken seeds
No artificial processing or chemical treatment

Sprinkle over naan, roti, or bread dough before baking for a sharp, aromatic crust.
Temper in hot oil with other whole spices as the base for dal or sabzi.
Add to homemade pickles (achaar) for the classic kalonji bite.
Use as part of panch phoron tadka in Bengali cooking.

12 months from date of packaging when stored in a cool, dry place.
Keep in an airtight container away from direct sunlight.
Whole kalonji seeds retain potency longer than ground forms.