Kalonji is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a tint of savoury taste. In India, dry roasted Kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries such as samosas, papdis and kachoris among others. When it’s zingy flavour and aroma is put aside, the tiny black seed comes with a whole lot of  benefits.