Also known as black cumin and kalonji.  Nigella seeds come from a beautiful blue flower and has a rich aroma, delicious crunch, and notes of onion, oregano, and black pepper.  You’ll most frequently find Nigella seeds in Indian, Middle Eastern, and North African dishes such as curries, soups, squashes, stews, and lentil recipes. Try Nigella seeds to add a satisfying crunch to pancakes, pastries, and crackers.  The seeds are rich in the omega-6 fatty acid linoleic acid and provide an extra-source of dietary phytochemicals.

The evolutionary origins of Nigella species are presumably in the Aegean and the adjacent Western-Irano-Turanian region; its centre of species diversity. The genus is found as wild in southern Europe, Russia, northern Africa, Asia Minor, Turkey, Middle-East, India, Pakistan, and Bangladesh.   3.5 oz. 

ref: National science of medicine.