Kalonji is an herbaceous annual of the buttercup family. Its seed (also known as “black seed”) has been consumed for centuries, especially in the Middle East and Southeast Asia. Known by various names such as "Habat-Ul-Sauda" and "Kalonji", it's both a spice and traditional medicine. The seeds have little aroma but when ground or chewed they develop a vaguely oregano-like scent. The taste is aromatic and slightly bitter. The seeds also contain a fatty oil rich in unsaturated fatty acids, mainly linoleic acid (50 – 60%), oleic acid (20%), eicodadienoic acid (3%) and dihomolinoleic acid (10%) which is characteristic for the genus. Saturated fatty acids (palmitic, stearic acid) amount to about 30% or less. aromatic flavour is due to thymoquinone which is major essential oil.
