Pronunciation: [ni-JELL-uh; nee-JELL-uh]
Also called black onion seeds, these tiny, angular, deep black seeds have a nutty, peppery flavor. They're used in India and the Middle East as a seasoning for vegetables, legumes and breads. Nigella seeds are sometimes erroneously referred to as black cumin, an entirely different species. They can be found in Middle Eastern and Indian markets. See also spices.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.