Black cumin most often refers to nigella (Nigella sativa), also called kalonji or black seed, a small angular seed from a flowering plant native to the Mediterranean and West Asia, with a sharp, faintly bitter flavor recalling oregano and nutmeg. Confusingly, the same name is also applied to Bunium persicum (kala jeera), a distinct, more pungent and smoky seed related to caraway; recipes calling for 'black cumin' in Persian, Kashmiri, or North Indian cooking often mean this second spice rather than nigella. Nigella seeds are used whole, ground, or briefly fried in oil to release their aroma, and season flatbreads, pickles, curries, and rice dishes across the Middle East, South Asia, and North Africa; they're also a familiar finishing sprinkle on naan and bagels.