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A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine. Kalonji is used in breads and is often used to flavor Indian legume dishes, such as lentils and peas. It is also referred to as black onion seed or nigella seed. Kalonji is available in Indian and Mid-Eastern grocery stores. Store in airtight jars in a cool dry area and be sure they are kept out of direct sunlight. If stored properly, they should keep for several months up to a year.