black cumin

origin: Pakistan

Used in much of Northern Indian cookery, black cumin seeds are similar to more widely known white cumin, but is more perfumed, nutty and earthy and very well suited to the meat dishes and rice of the area. The black cumin seed are best toasted or fried before use as they can be rather fibrous.Black cumin seeds are also reputed to have spectacular healing powers in ancient herbal medicine.uses: Fry in oil before adding the other ingredients for a curry. Use to flavour a biryani. Toast and use to flavour a bread dough.

recipe kits: rose petal lamb curry, biryani