Black Jeera

Black cumin/Nigella – It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. This spice should not be confused with Shahi Jeera (imperial cumin).
Nigella seeds are sprinkled on to naan bread before baking. It is also added to vegetable and dal dishes as well as in chutneys. Nigella is an ingredient of some garam masalas and is one of the five spices in the Bengali spice mixture.
The flavour is lightly bitter and peppery with a crunchy texture. The seeds may be used whole or ground and are usually fried or roasted before use.