On Mon, 18 Nov 2013 12:10:38 +0000, Spider wrote:

Are the seeds, perhaps, too hard to use in cooking? I've cracked teeth
on hard seeds in bread too often to risk it without the say-so of a
friendly guinea pig ;~).

The Indian spice 'kalonji' is a type of onion seed, I understand. Used
widely in naan bread and pickling-style dishes. So try them and see