something else i have noticed is that there is a lot of confusion between black cumin seed and kalonji seed. i have been looking around online and a lot of websites are calling kalonji seed black cumin.

correct me if i am wrong but the black cumin seeds that i am using are Bunium persicum.

the flavour chemicals include cuminaldehyde, some menthol derivatives and some that are found in black pepper. So if you mix cumin, mint and pepper, you can get some idea of its raw flavour. However, it is likely to change on heating, like ordinary cumin.

The confusion pervades not only cooking, but botany as well, black cumin is now known as Bunium Persicum, but the name is often applied to kalonji, also wrongly called onion seeds. People in the NE states of India refer to kalonji as black cumin, and it is a component of panch poran.

Black cumin originated outside of India, towards Persia, and brought in by the Moghuls, it is thought. It is extensively incorporated into Kashmiri cooking, used also as a sprinkle.