Black Cumin Seeds (Kala Jeera). 

Black cumin, a smaller variety of cumin with a different flavor, is a popular spice in North Indian, Pakistani, and Iranian foods. Also referred to as Kashmiri cumin in India, it was a popular ingredient in Muglai cooking and was given the name shahi jeera, meaning “imperial cumin” . 

Black cumin is dark brown, very thin, and much smaller fruit than regular cumin, about 3 mm long. Black cumin seeds are smaller, thinner, and darker, almost black. 

Black cumin taste sweeter than cumin with intense lemony, caraway-like notes. When cumin is toasted in oil or dry roasted, it becomes nutty, with a richer and mellower flavor. 

In India, black cumin is used whole and roasted and is added to yogurts, chutneys, curries, biryanis, kormas, kebabs, garam masalas, lassis (yogurt drinks), and the breads of North India and Pakistan. It is an essential flavoring of meats and rices in Kashmiri cuisine, which is based on rich creamy sauces.