Kalanji (કલંજી) in Gujarati, also called Black Onion Seeds or nigella seeds. Kalanji is used in cooking to add a pungent taste and dark color to dishes such as biryani and pooris. It is often served with meals because of its strong flavor that some people find overpowering.

It’s not just an onion seed! Kalanjis are small black berries that grow on plants related to onions; they’re commonly found in India and Pakistan where they’re used as a spice similar to garlic salt or chili powder with various foods like flatbreads, soups, stews etc.; you can also find them in Asian stores. They have a strong, somewhat bitter taste that some people do not prefer. In India it is used as an ingredient to make face pack for fair skin.

Kalanjis are useful because they retain their flavor well when added to other ingredients and cooked down for a long time – which allows you to use the spice in many dishes that require a long cooking time.