Kalonji seeds have a complex flavor bouquet reminiscent of pepper, strawberries and nutmeg at the same time. It is predominantly used as pepper in meat and vegetable dishes and as an additive to soups and broth. The kalonji seeds are often used as a spice in the pickling of cabbage, cucumbers, and tomatoes. They are very often added to bakery and confectionery products when baking pies, cookies, muffins (they are sprinkled on top before baking) and are also added to stewed fruit, jelly and puddings. It is often mistakenly called black onion but, in fact, it comes from the buttercup family and has another name “Nigella”.