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6aed9020060fb708630e53a2Buy Phoran Premium Kalonji l Nigelia Seed l Phoran Kalonji l Bold seed l kala jeera
  • Kalonji (Nigella Seeds) — Peppery, Smoky, Unmistakable
  • Kalonji is one of those spices that is instantly recognisable once you know it — the small black seeds on naan bread, the peppery-smoky note in Bengali pickles, one of the five seeds in Panch Phoran. Despite being called ‘onion seeds’ or ‘black cumin’ in some regions, kalonji is neither — it is Nigella sativa, a completely distinct plant with its own unique flavour profile. Phoran's kalonji is clean, potent, and carefully sorted for consistent seed size.
  • What Does Kalonji Taste Like?
  • Raw kalonji has a sharp, slightly bitter, peppery flavour with a subtle oregano-like note. When cooked in oil or baked into bread, the bitterness softens and a warm, smoky, complex flavour emerges. It is distinctive enough to be recognisable in a dish but rarely overpowering when used in normal quantities.
  • How to Use Kalonji
  • Naan and flatbreads: Press seeds onto the surface before baking — the heat releases their aroma through the bread.
  • Parathas: Knead ¼ tsp into dough for a subtle peppery note
  • Pickling (achaar): Essential in Bengali and North Indian pickles — add to the mustard oil base
  • Panch Phoran: One of the five seeds — equal parts with jeera, rai, methi, and saunf for Bengali tempering
  • Dal tadka: Add a pinch to the ghee tempering for depth and visual appeal
  • Vegetable sabzi: Sprinkle into the oil tempering for aloo or cauliflower dishes
  • Regional Names for Kalonji
  • Kalonji (Hindi) = Karum Jeerakam (Tamil) = Nalla Jilakara (Telugu) = Krishna Jeerige (Kannada) = Kala Til (Marathi) = Kalo Jeera (Bengali — though this term is also used for black cumin, creating confusion).
  • Storage: Airtight container, away from heat and light. Whole seeds retain potency for 2 years. Origin: India (Rajasthan/Madhya Pradesh).
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  • Kalonji (Nigella Seeds) — Peppery, Smoky, Unmistakable
  • Kalonji is one of those spices that is instantly recognisable once you know it — the small black seeds on naan bread, the peppery-smoky note in Bengali pickles, o...

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Key Attributes

Country of originIndia
Net Quantity50 gram
Manufacturer or packer namePHORAN
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  • Kalonji (Nigella Seeds) — Peppery, Smoky, Unmistakable
  • Kalonji is one of those spices that is instantly recognisable once you know it — the small black seeds on naan bread, the peppery-smoky note in Bengali pickles, one of the five seeds in Panch Phoran. Despite being called ‘onion seeds’ or ‘black cumin’ in some regions, kalonji is neither — it is Nigella sativa, a completely distinct plant with its own unique flavour profile. Phoran's kalonji is clean, potent, and carefully sorted for consistent seed size.
  • What Does Kalonji Taste Like?
  • Raw kalonji has a sharp, slightly bitter, peppery flavour with a subtle oregano-like note. When cooked in oil or baked into bread, the bitterness softens and a warm, smoky, complex flavour emerges. It is distinctive enough to be recognisable in a dish but rarely overpowering when used in normal quantities.
  • How to Use Kalonji
  • Naan and flatbreads: Press seeds onto the surface before baking — the heat releases their aroma through the bread.
  • Parathas: Knead ¼ tsp into dough for a subtle peppery note
  • Pickling (achaar): Essential in Bengali and North Indian pickles — add to the mustard oil base
  • Panch Phoran: One of the five seeds — equal parts with jeera, rai, methi, and saunf for Bengali tempering
  • Dal tadka: Add a pinch to the ghee tempering for depth and visual appeal
  • Vegetable sabzi: Sprinkle into the oil tempering for aloo or cauliflower dishes
  • Regional Names for Kalonji
  • Kalonji (Hindi) = Karum Jeerakam (Tamil) = Nalla Jilakara (Telugu) = Krishna Jeerige (Kannada) = Kala Til (Marathi) = Kalo Jeera (Bengali — though this term is also used for black cumin, creating confusion).
  • Storage: Airtight container, away from heat and light. Whole seeds retain potency for 2 years. Origin: India (Rajasthan/Madhya Pradesh).

Country of originIndia
Common nameKalonji
Net Quantity50 gram
Expiry Date12 months
Weight50 g
Package Dimension10.5L x 7W x 11H cm
Manufacturer or packer namePHORAN
Manufacturer or packer addressFLAT NO 301,SUN OM APARTMENT, SECTOR 1,Navi Mumbai
Manufacturing Date112026
contact details consumer carePHORAN, [email protected]

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₹84MRP ₹12934%
50 gram
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Delivery by Friday, 27 Nov to Delhi
Unit count: 50 gram
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