It is often called black cumin but wrongly because it does not belong to the same botanical family, moreover its taste is different. The nigella, in fact, comes in the form of a very small black seed whose origin is lost in the mists of time. Indian cuisine makes extensive use of it. It is found in particular in the naan bread. It is also used to season cheeses and soups. It is finally one of the ingredients of this mixture a little unknown but very fragrant when roasted, the panch phoran.