Nigella seeds (Nigella sativa) are flavorful and jet black. They’re known variously as charnushka, black onion seeds, and kalonji, says beachmouse, and they’re widely used in some regional Indian cuisines. andieb uses them when she makes cheoreg (Armenian sweet bread). “Love the taste of them, so I use very liberally,” she says.

Nigella seeds also find their way into panch phoron, a Bengali spice blend of five whole seeds that also includes fennel, cumin, black mustard, and fenugreek, says kathleen440. “It goes amazingly well with potatoes,” she says. “Try it in a breakfast hash!” Or bake some nigella seeds into Indian naan.

If you can’t find nigella seeds in your local Indian, Bengali, or Armenian grocery store (assuming you’re lucky enough to have one of those), they’re available from Penzeys Spices, says AmyH.

Discuss: Nigella/charnushka seeds.

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