Cumin, Black

Related to ordinary cumin in that it’s also umbelliferous, black cumin (Bunium bulbo-castanum or B. persicum) has slender elongated seeds that lend a dusty, smoky, intriguing quality to anything that’s cooked with them. It’s also vastly more expensive than conventional cumin. Kala jira is not used a great deal in Parsi food except in elaborate pulaos and biryanis. I like it in marinades and rubs as well. Ask for it at Indian groceries (as kala zira or kala jira) because it’s sometimes tucked away. Do not be misled by mail-order sources into ordering Nigella sativa seeds, which are often erroneously called black cumin.