Korean kalonji

Of course, these Nigella seeds -- the benefits and properties of which I wrote about in November and December -- were most likely produced somewhere between Cairo and Karachi.

I found them while pacing back and forth in the two aisles at the International Food Mart in Seoul's Itaewon district. I went to the capital yesterday in search of oatmeal, but not only did I find the long-sought-after black cumin seed, I returned home with three bags filled with chickpeas, red and green lentils, and couscous; renewed stocks of paprika, cumin and coriander seed, and wheat berries; masala spices, Thai curries and coconut milk powder, and basmati rice ("proper rice" I declared, thinking of our dinners at a nice South Indian restaurant in Seoul where the meals are served with Korean short grain; it's not the same).

Anyhow, I was amused (and think that Amelopsis will be, also) when, after asking the proprietor a third question -- "what's this, do you have chole mix, is this kalonji?" -- he repeated kalonji, took me to where the little bags were, and then expectantly asked "Are you Indian?!"

"No, no," I said, laughing a bit. "A friend of mine is, and she told me the name."