Smaller and more delicate than regular cumin. Commonly used as a finishing spice in Pakistani and Gujarati cuisine.
Kala jeera, as it is called in Hindi, is usually fried in ghee with garlic and chiles and poured as a finishing touch. The crispy, whole seeds add a lovely texture to creamy lentils and soups.
Black cumin can easily be confused with nigella, which is also known as onion seeds.
Spice Trekkers use black cumin in Ras el Hanout and Chaat Masala blends.