Kalonji (Onion Seeds)
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Kalonji (Onion Seeds)
Everything on the packet, and the questions people ask before they buy from the Seeds shelf.
About this product
Kalonji, also known as black cumin, nigella seeds, or onion seeds, is a traditional spice used across Indian, Middle Eastern, and Mediterranean cuisines for its bold, savory edge and deep aroma. These jet-black seeds add complexity, gentle crunch, and visual contrast to breads, pickles, and vegetables, while contributing a unique flavor that pairs beautifully with other whole spices.
Culinary Applications
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Breads & bakery: Sprinkle on naan, kulcha, paratha, buns, crackers, and artisan loaves before baking for a toasty, nutty finish and attractive look.
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Pickles & chutneys: Essential in many achar mixes and chutneys, where kalonji lends a tangy, pickle-like note and enhances spice complexity.
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Sabzis & dals: Use in tadka for potatoes, brinjal, pumpkin, cabbage, lentils, and achari-style gravies for depth and a subtle bitter-sweet hint.
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Fusion & toppings: Sprinkle over salads, yogurt dips, roasted veggies, and savory snacks for crunch, aroma, and a gourmet touch.
Health Benefits & Nutritional Details
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Kalonji seeds contain protein, fiber, and healthy fats (including linoleic and oleic acids), along with minerals like calcium, iron, magnesium, and zinc.
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Rich in antioxidants, including thymoquinone, the compound kalonji is best known for.
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A spice used across Indian, Middle Eastern and North African kitchens for centuries.
Product details
| Category | Seeds |
|---|---|
| Ingredients | 100% Kalonji (Onion Seeds). Nothing added. |
| Storage | Cool, dry place. Reseal after opening. |
| Packed by | Raj Dry Fruit, Salumbar, Rajasthan |
How to use and store
Eat as they are, soaked overnight, or lightly roasted. They go into breakfast bowls, mithai, pulao and a child's tiffin equally well. Keep the packet closed in a cool, dry place — no fridge needed, and no need to finish it in a hurry.
Questions people ask
- How long does it stay fresh?
- Six months from packing, kept closed in a cool, dry place. Once opened, reseal the packet or move it to an airtight jar — no fridge needed.
- How much should I have in a day?
- A small handful — about 30 g — is the amount most dietitians suggest. Soaked overnight for almonds and figs, as they are for everything else.
- When will it reach me?
- We pack and dispatch within three working days of an order. Most of India then receives it in another three to six days; the timeline above shows the dates for your pincode. You can cancel any time before it is dispatched.
- What if the packet arrives damaged?
- Message us within 48 hours with a photo and we replace it — no forms, no argument.
Shipping and returns
Free delivery to every pincode we reach. We pack and dispatch within three working days of an order, and most of India receives it three to six days after that. You can cancel any time before it is dispatched. If a packet arrives damaged or is not what you ordered, message us within 48 hours with a photo and we replace it — no forms, no argument.
The same way since 1999
How this packet reaches you
- Brought in from where it grows Badam from Californian and mamra lots, khajur from Iran, anjeer from Afghanistan, akhrot from Kashmir — imported lot by lot, in season, and opened here rather than bought ready-packed.
- Graded at our own table Every lot is opened and sorted before it goes into a bin. Broken pieces, undersized kernels and anything that has travelled badly come out at this step, not after you have paid for them.
- Weighed to your order Nothing sits pre-packed on a shelf waiting for a buyer. Your weight is put on the scale after you order it, which is why the packet you open smells like the bin it came from.
- Sealed and sent Air-tight, boxed, and handed to the courier within three working days of your order — and cancellable right up until it goes. Free to every pincode we reach, with no minimum on the bill.
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