Nigella sativa is the botanical name of the flowering plant whose small black seeds are used as a spice, known as black cumin, kalonji, or black seed. Native to South and Southwest Asia, the seeds have a pungent, slightly bitter, peppery flavour with oregano-like notes, and they are sprinkled on breads such as naan, stirred into curries and pickles, and used in Middle Eastern and North African cooking. The seeds contain thymoquinone, an oil-soluble compound that has attracted considerable research interest for anti-inflammatory and antioxidant activity, though human clinical evidence remains preliminary. Traditional medicine systems from Ayurveda to Unani have used black seed for digestive and respiratory complaints for centuries. In the spice trade it must not be confused with true cumin or with Bunium species also called black cumin.