Black Seed Oil
Kalonji Ka Tel
Pressed cold from nigella seed grown across the arid plains of Rajasthan, this oil carries the seed's signature warmth — peppery, faintly bitter, with the toasted-onion note Indian kitchens prize. Kept below the heat threshold throughout pressing, it holds its thymoquinone-rich aromatic fraction intact. Take it by the teaspoon, fold a few drops through honey or yoghurt, or finish warm dals and flatbreads off the heat.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Rajasthan, India
- Cold-pressed, unrefined, food-grade
- First cold-press below 45 C, unfiltered
- Naturally occurring, aromatic fraction retained
- 100% Nigella sativa seed oil, no carriers or additives
- 12-24 months sealed; store cool and dark
Also known as · Nigella Sativa Oil · Black Cumin Oil · Huile de Nigelle
How to use it
Taken neat by the teaspoon as a daily tonic
Stirred into honey, dates or warm milk
Drizzled over yoghurt, hummus and labneh
Finishing dals and flatbreads off the heat
Whisked into salad dressings for a peppery edge
Questions
- Is kalonji oil the same as black seed oil?
- Yes. Kalonji is the Indian name for the nigella seed (Nigella sativa), and kalonji oil is identical to what is sold internationally as black seed oil or black cumin oil. Our bottle is pressed from a single seed and nothing else.
- Can I cook with it or should it be taken raw?
- It is best enjoyed raw or added off the heat. Cold-pressing preserves its delicate aromatic compounds, and high cooking temperatures would dull both the flavour and the character that make the oil distinctive.
- Why is the oil dark and slightly bitter?
- That depth comes from pressing the whole seed unrefined and unfiltered. The peppery bite and faint bitterness are signatures of genuine cold-pressed nigella oil, not a fault.
