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Kohzar Kalonji, also known as nigella or black seeds, is a small aromatic culinary seed with a distinctive savory flavor. Its slightly peppery, onion-like character makes it especially useful in breads, pickles, curries and traditional spice blends.
Kalonji is used more like a spice than a snack seed. A small amount can add noticeable aroma and complexity, so it is best measured carefully rather than added by the handful. Kalonji is used more like a spice than a snack seed, so a small amount can make a noticeable difference.
Sprinkle over naan and breads, add to pickles, blend into spice mixes, or use in curries and vegetable dishes. Briefly warming the seeds can release more aroma, but avoid high heat that may make the flavor harsh. Sprinkle it over naan and breads, add it to pickles, curries and vegetables, or combine it with other spices in savory blends.
Brief warming can help release its aroma, while heavy use may make the flavor too dominant for delicate dishes. Keeping it in the pantry gives you a traditional seasoning that is easy to measure and useful across many Pakistani savory recipes. That flexibility makes it a practical pantry ingredient when you want to adjust flavor, texture or preparation according to the recipe. For regular use, Kalonji (Black Seeds) offers a straightforward way to keep a familiar ingredient ready without overcomplicating the meal or snack.
| Weight | 0.1 kg |
|---|---|
| Dimensions | 16 × 10 × 4 cm |
| Size | 100g, 250g |
| Origin | پاکستان |
| Highlights | High Fiber, Source of Calcium, Source of Iron, Source of Magnesium |
| Preparation | Raw |
| Typical Nutrition per 100g | Amount |
|---|---|
| توانائی (Energy) | 375 kcal |
| پروٹین | 17.8 g |
| Total Fat | 22.3 g |
| کاربوہائیڈریٹس (Carbohydrates) | 44.2 g |
| Dietary Fiber | 10.5 g |
| Total Sugars | 2.3 g |
| نمک | 88 mg |
Sprinkle sparingly over naan, flatbreads and savory baked goods before baking for a distinctive aromatic flavor.
Use in pickles, curries, vegetables, lentil dishes and spice blends. A small amount is usually enough because the flavor is pronounced.
Heat gently in a dry pan for a short time if desired, then use immediately. Avoid heavy roasting, which can make the flavor harsh.
Discover serving ideas, recipes and practical nutrition guides in the کوهزار میگزین.
کوھزار کلونجی
The seeds looked clean and fresh and were easy to add to breakfast and everyday recipes.
Good quality and convenient packaging. Easy to use in several meals and drinks.
It is commonly used as a spice in naan, pickles, curries and savory recipes. Some people also take a small food amount with honey or add it to warm foods as part of a traditional routine.
This product is whole Kalonji (Nigella sativa) seed, not oil.
Store it tightly closed at room temperature away from direct sunlight and excessive heat.
It has a strong, aromatic, slightly bitter and peppery flavor. A small amount is usually enough in cooking.
Kalonji has a long history of traditional use, but it should not be presented as a cure or replacement for prescribed treatment. If you take medicines or want to use concentrated amounts for health reasons, discuss it with a healthcare professional.
