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