Much confusion surrounds Nigella (Nigella sativa) because it is referred to in many names (black cumin seeds, black caraway seeds, black onion seeds, charnushka, sativa and kalongi) and looks very similar to black mustard, black cumin or black sesame seeds. To be sure that you have nigella, look for tiny jet-black, matte color seeds similar in size to black sesame seeds but unlike black sesame seeds and its soft rounded edges, nigella has almost a triangular, tear shape with a cream-colored center. It has little aroma and the flavor is nutty, a bit bitter, and has a drying effect. When heated, the lovely nutty flavor comes out and compliments carbohydrates well. Often used in Indian and Middle Eastern breads.