Also known as "kashmiri cumin", black cumin seeds are small and darker brown than regular cumin seeds. They are often incorrectly referred to as "nigella seeds", which are small round black seeds that are vastly more bitter in taste. When toasted, black cumin seeds develop a nutty flavour and aroma, greatly enhancing the foods that they are cooked with. In South Asian cuisines, particularly Northern Indian dishes, black cumin is used in a variety of dishes, commonly added to curry pastes and blends.
✓ Bake into breads
✓ Steam with rice to give a it savoury aroma
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