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    ZOFF Kalonji (Nigella Seeds) pack
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    Whole seedsDistinctive aroma
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    Cuminaldehyde-rich kala jeera.

    Sourced from Kashmir and Himachal Pradesh's mountain regions for an earthy, fragrant aroma. So your pulao earns its place beside the main course.

    ₹130 Incl. of all taxes

    Quantity

    1

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    Zip-lockTake a few, zip it shut
    Kept wholeAroma stays in till you crack it
    Just kala jeeraIngredient list: black cumin
    Description

    Slender kala jeera seeds bring an earthy, fragrant note to biryani, pulao and rich gravies. Warm them briefly in ghee and let that aroma lead the way. They work beautifully in naan dough and homemade spice blends too. A small change from everyday jeera that gives your rice a distinct personality.

    About its origins

    Kala jeera has a strong connection with the Himalayan spice-growing regions of Kashmir and Himachal Pradesh. It is used for a delicate, distinctive aroma in rice and rich gravies.

    It browns fast. Stay by the pan.

    How to use
    1. Gently sizzle a small amount in oil or ghee before adding rice or gravy ingredients.
    2. Watch the seeds closely and add the next ingredients as soon as they smell fragrant.
    3. Press a few seeds into naan or kulcha dough before cooking the bread.

    Quick tip: Keep the heat gentle and add the next ingredients as soon as the seeds smell fragrant.

    Use it in

    • Peas pulao and biryani
    • Korma and rich onion gravies
    • Naan and kulcha toppings
    • Freshly ground whole-spice blends
    Ingredients & storage

    IngredientsBlack cumin (Bunium persicum).

    What it containsKala jeera is Bunium persicum, a different spice from kalonji. Its natural aromatic oil contains compounds such as cuminaldehyde and gamma-terpinene, which help explain its distinct spice aroma.

    StorageStore in an airtight container in a cool, dry place. Keep away from moisture and direct sunlight.

    Taste test

    What does it actually taste like?

    Flavour

    Gently sweet and aromatic, with a distinctive cumin-like flavour suited to rice and rich gravies.

    Aroma

    A delicate, sweet spice aroma that opens up in warm ghee.

    Form

    Slender, dark whole seeds for tempering, baking or grinding into a masala.

    Spice level

    No chilli heat. Kala jeera adds a delicate spice flavour without chilli heat; use it for aroma in rice and gravies.

    Pairs well with

    Good together in your kitchen

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    Total

    Freshness you can taste

    Purity you
    can check.

    Our purity and quality checks are backed by lab reports. Open the Lab reports tab on any product that has one to see what was tested and what came back.

    • Hand-sorted
    • Backed by lab reports
    • Cool-ground powders
    • Resealable zip-lock
    From home kitchens

    Tried it? Tell us what you made.
    Product FAQs

    A few things you may want to know

    Still have a question? Talk to us.
    Is black cumin the same as regular jeera?

    It has a different flavour and aroma from regular cumin. Try a small amount first rather than replacing jeera measure for measure.

    Do I use the seeds whole or ground?

    Both work. Temper them whole for rice and gravies, or grind a small amount into a spice blend.

    How do I stop the seeds from burning?

    Use gentle heat and watch closely. Once fragrant, add the next recipe ingredients instead of leaving the seeds in hot oil.

    Can I use kala jeera on bread?

    Yes. Press a few seeds into naan or kulcha dough before cooking so they stay on the surface.

    Is this the same as kalonji?

    No. This product is black cumin, Bunium persicum. Kalonji is a different ingredient, so use the one your recipe asks for.

    How spicy is it?

    Kala jeera adds a delicate spice flavour without chilli heat; use it for aroma in rice and gravies.

    On the gram

    Inside ZOFF