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Also known as kalonji, nigella seed description black seed, nigella or kalonji, is also known as the seed of blessing as it is considered to be one of the greatest healing herbs of all times. The small black seeds are got from kalonji bushes, which are grown widely throughout India. The seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. Apart from being a wonderful medicine, kalonji is a superb spice, used to flavour A variety of traditional dishes including pickles. Culinary uses having an elegant shape and a jet black colour makes nigella a popular decorative spice for tossing onto breads (such as naan), savoury biscuits or pastries, as well as over salads. A tempering of kalonji along with jeera or saunf goes well over rice. Its nut-like, peppery taste adds great value to any type of curry or stew, and to dal. Kalonji is either dry-roasted or tempered in cooking oil before being added to such recipes. Nigella is an essential ingredient in the Bengali five-spice mix known as panch phora or panch Puran, used to Temper dal, greens and other subzis. Toasted nigella can be added to citric pickles to balance the flavour and improve digestion.How to store nigella seeds are best stored in an airtight container, away from Moisture. It is good to purchase in small amounts and buy as required, to retain its aroma and flavour.Health benefits black seed contains nigella and melatonin, two ingredients that give it highly diversified medicinal powers. These substances work together to improve digestion and to cleanse the body. Nigella seeds also help fight against respiratory ailments. It also acts as an antihistamine, which helps to reduce the negative symptoms of allergy sufferers. It is also a strong antioxidant and helps cleanse the body of toxins. Black seed provides a rich supply.