Nigella

The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. Most people use it as a “pepper” in recipes with pod fruit, vegetables, salads and poultry. Nigella (Nigella sativa) has small, matte black, hard, sharp-cornered seeds with an oregano-like scent; they’re used for their hauntingly aromatic, acrid, smoky flavor.

Serving Suggestions: Spread whole-grain mustard on rolled-out pizza dough, spread with caramelized onions, and sprinkle with nigella seeds before baking. Sprinkle nigella seeds over bread doughs before baking.

Food Affinities: Allspice, black-eyed peas, black bread, chickpeas, cilantro, coriander, cumin, eggplant, fenugreek, ginger, lemon, string cheese, turmeric, white beans.

Source: Wikipedia