Yeah, it's another German flavor malt. If Vienna tastes like very very lightly toasted bread, and Munich tastes like fully toasted bread, melanoidin malt tastes like the burnt edges of the crust on that same well-toasted bread. If you want a slight bit of burnt toast flavor in your final beer, use some melanoidin. If you don't, then don't. Totally up to the vision and creativity of the recipe designer.