Nigella Seeds

Nigella Seeds (Kalo Jira) — Peppery Little Seeds with a Toasted Onion Note

Nigella Seeds, commonly known in Bangladesh as Kalo Jira or Kalonji (কালোজিরা), bring a distinctive peppery, onion-like and slightly nutty aroma to savoury cooking. They work well in curries, breads, pickles, vegetable dishes, spice blends and tempering. Their flavour is naturally bold, so a measured amount adds character without overpowering the dish.

Earthy, Peppery & Deeply Savoury

• Distinctive black seed with strong aroma
• Peppery, earthy and onion-like flavour notes
• Excellent for tempering and bread toppings
• A traditional component of panch phoron

A Familiar Bengali Tempering Seed

Briefly temper in oil or sprinkle over doughs and breads before baking.

• Fish and vegetable preparations
• Dal, bhaji and Bengali tempering
• Naan, flatbreads and savoury baking
• Pickles, chutneys and panch phoron

Preserving the Seed Aroma

Nigella retains its character best in a tightly sealed container.

• Store away from moisture and sunlight
• Keep the container closed between uses
• Use dry utensils
• See the packaging for origin and best-before information

Kalo Jira Essentials

• Product: Nigella Seeds
• Common name: Kalo Jira
• Available sizes: 100 g, 250 g, 500 g
• Product format: Whole ingredient
• Best suited for: Fish and vegetable preparations, Dal, bhaji and Bengali tempering, Naan, flatbreads and savoury baking
• Storage: Keep sealed in a cool, dry place and follow the pack instructions.