Botanical Name: Bunium persicum
Also Called: Black Caraway, Kala Jeera, Nigella Seeds
Black cumin is a spice that has been used for centuries in cooking and traditional medicine. It is native to South Asia and parts of the Middle East, where it is highly valued for its pungent flavor and wide range of health benefits. Despite its name, black cumin is different from regular cumin (Cuminum cyminum), though they are often confused due to their similar names.
Black cumin seeds are small, black, and angular, with a rough texture. Their flavor is distinct, often described as slightly bitter, earthy, peppery, and nutty with a hint of onion. Black cumin’s robust flavor is less sweet than regular cumin and has a more intense, sharper taste. The spice can be used whole or ground, depending on the recipe, and its versatility makes it popular in a variety of culinary applications.
Black cumin is widely used in Indian, Middle Eastern, and North African cuisines. It is often added to flatbreads like naan, sprinkled on top of savory pastries, or mixed into spice blends for curries, soups, and vegetable dishes. In Indian cooking, black cumin is a key ingredient in panch phoron, a five-spice blend used to flavor lentils, rice, and stir-fried vegetables.
In the Middle East, black cumin is commonly used as a topping for pita and naan, and it can also be found in pickling brines and spice rubs for meats. The seeds are often roasted to enhance their flavor, bringing out their nutty and slightly peppery undertones.