Black cumin seeds, also known as Shahi Kala Jeera, are smaller and darker than traditional cumin seeds, with a more complex flavor described as a combination of oregano, onion, and black pepper. These seeds are highly valued in Indian and Middle Eastern cuisines for their culinary and medicinal properties, often used in spice blends, breads, and curries.

Sample Recipe: Black Cumin Flavored Rice

Ingredients:

• 1 tablespoon of black cumin seeds (Shahi Kala Jeera)
• 2 cups of basmati rice
• 1 tablespoon of ghee or oil
• 4 cups of water
• Salt to taste

Instructions:

• Wash the basmati rice thoroughly and soak it for 30 minutes.
• In a large pot, heat the ghee or oil.
• Add the black cumin seeds and sauté until they begin to sizzle.
• Drain the rice and add it to the pot, stirring to coat the grains with the ghee and toasted seeds.
• Add water and salt, then bring to a boil.
• Reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
• Fluff with a fork before serving.

Curiosities:

• Distinctive Flavor: Unlike regular cumin, black cumin has a sweeter, earthier flavor profile that is highly sought after in gourmet cooking.
• Medicinal Uses: Black cumin is believed to have several health benefits, including aiding digestion, boosting immunity, and being anti-inflammatory.
• Culinary Versatility: It is especially popular for flavoring breads and rice dishes and is a key ingredient in some garam masala spice blends.