Seeds of Nigella damascena have been used over the centuries as an aid in digestion and they are also used in cooking. The seeds taste somewhat spicy, some people note a resemblance to nutmeg, and have been used as a condiment and in confectionery, to flavour wines and snuff, and as an expectorant.
They are far less flavourful than those of Nigella sativa, known as black cumin or fennel flower, which has had a greater culinary and medicinal role than N. damascena.
The related Nigella sativa (and not N. damascena) is the source of the spice variously known as Nigella, Kalonji or Black Cumin.

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