Nigella is used as both spice and garnish in Indian and Middle East cuisine. The flavour is mildly aromatic, and when cooked (roasted, baked or fried) emanates notes of oregano and a light, peppery bitterness, a bit like bread crust.
In the European world, Nigella seeds are being increasingly used in seed bread, vegetable, fish and lamb dishes. Nigella seeds originally come from India and are used in many of their most popular dishes, either as sprinkles on flatbread, and vegetable and meat curries.
Turmeric has a dense, slightly dusty, warm taste that accompanies its sunset orange hue. As a result, it is used in countless spice mixtures for its colour and ability to bring together spice flavours in a dish.