Nigella seed (also called kalonji, black cumin, or charnushka) is the small, black seed of the Nigella sativa plant, valued as a spice with an earthy flavor often described as a mix of onion, black pepper, and oregano. Despite the nickname 'black cumin,' it is unrelated to true cumin (Cuminum cyminum) and has a distinctly more bitter, pungent flavor.
It has a long history of use across the Middle East, South Asia, and North Africa; black seeds identified by some sources as nigella were reportedly found among items in King Tutankhamun's tomb, though that identification isn't universally settled. Today it's grown mainly in India, Pakistan, and the Middle East.
Whole or ground, nigella seed is a common topping for naan and other flatbreads and appears in Indian curries and dals and in Middle Eastern pastries and rice dishes. It pairs well with garlic, cumin, and chili, and with dairy like yogurt, and adds a savory contrast in baked goods alongside honey, dried fruit, or nuts.