Also known as black cumin or kalonji, nigella seeds bring a unique whisper of smoky, onion-like flavor with a hint of oregano and nutty bitterness. Tiny and jet-black, they are a staple in North African, Middle Eastern, and Indian kitchens—often sprinkled on flatbreads, added to pickles, or stirred into spice blends like za’atar. Both aromatic and medicinal, these ancient seeds are as bold in symbolism as they are in taste.