Kalonji

Kalonji, also known as black cumin, is the seed of the Nigella sativa plant, which is native to Southwest Asia and the Mediterranean. The small, black, crescent-shaped seeds have a slightly bitter, pungent flavor with notes of onion and oregano. They are typically used whole or ground in cooking.

Kalonji seeds are often used as a spice and flavoring agent in savory dishes. They are commonly found in breads, curries, and vegetable dishes, particularly in Indian, Middle Eastern, and North African cuisines. Manufacturers may add them to enhance the flavor profile of packaged foods.

Kalonji is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Traditional medicine systems have used kalonji for various health purposes, but robust scientific evidence supporting these claims in humans is often limited. Regulatory bodies like JECFA and EFSA have not set specific limits for kalonji as a food ingredient, as it is primarily used for flavor. Research is ongoing into its potential health effects, but more studies are needed to confirm benefits.