Nigella, often called Kalonjee or Kalonji, depending on what its use is, is grown in India, and is common to cuisines of the Middle East, Southern Europe and Asia. They are very small and black in color with an aromatic aroma and a pepper-like flavor.

Jayshree Kalonjee is often used on Middle Eastern breads, vegetables, legumes, yogurts, cheeses, salads, casseroles and pickles.