Also called black onion seeds. Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys.Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East, nigella is added to bread dough. Slightly smokey in taste, with a nutty peppery taste. Crushed with roasts. Used on breads in Turkey and the Middle East and in Indian cusine to flavor legumes and vegetables. The seed of the wild onion, it does wonders for salad dressings!