Nigella

Nigella (no, sorry, unrelated to the television personality) is also called black cumin, which is a constant source of confusion to Indians and non-Indians alike. Nigella is a different species altogether, its black seeds used to dot breads in many Middle Eastern countries. In India they go by kalonji (mistakenly called “onion seeds,” possibly because of a remote resemblance to the flavor of onions). The almost triangular-shaped, charcoal-black seeds sizzle in many curries in India’s eastern states; one example is Onion-Studded Lentil and Split Pea Fritters with a Chunky Tomato-Nigella Sauce.