Nigella seeds, also known as kalonji, charnushka, or black onion seeds, have an earthy, nutty flavor with subtle bitter notes. These seeds are a key ingredient in the Bengali spice blend Panch Phoran, which is used to season beans, pulses, and vegetable dishes.

A staple in Middle Eastern, Indian, and North African cuisines, Nigella seeds have long been valued for their medicinal properties, helping to treat digestive issues, respiratory infections, and skin conditions. They are also a rich source of protein, fiber, vitamins, and minerals.

With their distinct black, triangular shape and rough texture, Nigella seeds are often used decoratively in baking and other dishes.

In Jewish cuisine, Nigella seeds are a common addition to rye breads, kubaneh, and various flatbreads. Sprinkle them over salads, soups, or roasted potatoes for added flavor. For an extra boost, fry the seeds in a little oil to release their full aroma.