Hell0 Mamta

I was looking for cumin seeds in my local spice shop and besides the usual ones they had packets of 'shaji' cumin. I have never seen this type before. I did end up buying it just to try and the taste is not quite the same. They are thinner, darker and the smell and pungency is not quite the same. Have you heard of it and can you use it the same as ordinary cumin?

thanks

JL

It sounds like you have bought black cumin seeds, the taste and aroma is nothing like white cumin seeds and they can't be substituted for white.

I've never spotted "black Cumin" used in a recipe ?... what are they normally used in ?

Steve

Black cumin is also known as Shahi Jeera or Kala Jeera or Krishna Jeera.

Shahi=for Shahs or kings

Jeera=Cumin

Kala=Black

Krishna=God Krishna was dark/blue complexioned (long story!).

Kashmiri=perhaps grows there best

It is often used in northern India, Pakistan, Afghanistan etc., specially in rich rice, meat or vegetarian dishes. I use it in some dishes, difficult to identify them individually. The seeds are thinner than the other cumin and gentler in flavour.

Thanks for the feedback.

Steve,

black cumin or royal cumin is used in NW Indian dishes, notably Kashmiri and Punjabi. Often they are referred to in most Indian cookbooks as caraway, which they certainly are not.

The term black cumin is also applied to kalonji (also called onion seeds, which they are not) in Bengali circles.