Nigella Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. While the raw seeds are very hard, the heat from cooking will open and soften the pods. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is added to dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.