Kalonji, also called nigella, refers to tiny black seeds grown on Kalonji bushes, grown widely throughout India. Kalonji is used in cooking traditional Indian foods and as an herbal remedy that has been touted as the magic bullet for various ailments. Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. It is usually used more as an herbal remedy than as cooking oil and may be present in various lotions or ointments to treat skin conditions. In foods, you'll find kalonji seeds in a variety of recipes. They may be added to traditional Indian flatbread (naan), curry or stew, and dal. Lovers of these little black seeds praise their nutlike, somewhat peppery taste. Kalonji may be prepared first by being roasted in a pan to make this taste most evident. Due to the high oil content, it is unnecessary to add other oils during the roasting process.