Black cumin is smaller and thinner than conventional cumin and its color is almost black brown. Its scent is fresh, camphorated and vegetal, with slightly smoky notes. Its taste is reminiscent of both cumin and caraway.

It is found in several traditional recipes from the cuisines of northern India, Pakistan and Iran. It is also used in some countries of Central Asia and North Africa. Black cumin goes well with meats like lamb, rich butter or yogurt sauces and rice dishes like biryani. Dry roasted, it can be used as a finish on a simple tomato salad in olive oil, on grills or on a homemade hummus.