Often used in Northern Indian cookery. Black cumin is similar to the 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. Black cumin seed are best toasted or fried before use as they can be rather fibrous.
Fry in oil before adding the other ingredients for a curry. Use to flavour a biryani. Toast and use to flavour bread dough.