Nigella Sativa - Also called Nigala, Charnushka, Kalonji or Black Seed. Do not confuse with Kala Jeera (Black Cumin).
Nigella is a member of the buttercup family. The bulk of the crop is produced in India and North Africa. Nigella seeds have little aroma, but give off a peppery aroma when rubbed between the finger tips. It is widely used in Indian and Middle Eastern cuisines, especially pilafs, kormas, and curries. Nigella is an essential ingredient to Panch Phoron. Excellent with breads, legumes and rice.