CUMIN BLACK / KALA JEERA SEEDS DEEP - 100 GMS / 3.5 OZ
OverViewBlack cumin has its origins in Egypt, Iran and North India and is grown in Iran and Kashmir (split between India, Pakistan and China). Black Cumin species are Carum persicum Boiss and bunium bulbocastanum. The most...
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Black cumin has its origins in Egypt, Iran and North India and is grown in Iran and Kashmir (split between India, Pakistan and China). Black Cumin species are Carum persicum Boiss and bunium bulbocastanum. The most common Indic name (Indic refers to India or the Indian subcontinent) for this spice is kala jira, which translates to “black cumin”. In the U.S. “kala jira” is more commonly spelled as “kala jeera”.
Black Cumin is an exotic spice as it’s very hard to get and buyer’s should be cautious as it’s very common for companies to be incorrectly selling black caraway (also called nigella or nigella stevia), caraway or even ajwain seeds (which in Arabic means “king’s cumin”) as black cumin. Black Cumin is often confused with a completely unrelated spice nigella (which is also known as black caraway or onion seed).
How To Use
Black cumin is popular in North African and Middle Eastern spice blends such as Saudi Arabian baharat and Yemeni zhoug. Iranians use black cumin to intensify many lamb and meat dishes, in the Middle East it’s used in couscous, lamb roasts, ground meat dishes (called kibbeh), sausages and vegetables and in North Africa they’re found in tagines (meat stews).
In Kashmiri cuisine black cumin is an indispensable flavoring in meat and rice dishes where creamy rich sauces are the norm. Black cumin is used whole and is roasted in India where it’s added to biryanis, breads, chutneys, curries, kebabs, kormas (meat and/or vegetables braised in a spiced sauce), and yogurts. It’s also found in some versions of the Indian spice blend garam masala.
Black cumin is darker, almost black, very thin, and has a much smaller fruit (aka seeds) than regular cumin, and is about 1/10 of an inch long.
Black cumin is bitter-sweet than cumin with sharp lemon notes and caraway-like undertones. When black cumin is dry or oil roasted the flavor becomes richer, nuttier and mellower as well. The aroma of the dry seed is earthy.
There are many health benefits in terms of weight loss and heart diseases. It has strong taste and aroma. Indian cooking, a cuisine we believe to use more herbs and spices than any other. It all depends on how you cook.