Also known as Roman cumin or black coriander. Ground black cumin smells like herbs and its aroma is like mild oregano. The crunchy seeds taste nutty, earthy, peppery, quite bitter, dry and quite penetrating. In India, whole seeds are roasted to release their aroma and then sprinkled over vegetarian dishes and salads.
Use:
Black cumin is sprinkled on flatbread, rolls and savoury pastries alone or with sesame and cumin. Instead of pepper, as a bread seasoning, with rice or with pulses, black cumin is the perfect solution.
Storage:
Black cumin should be stored dry and ideally airtight in order to retain its intense aroma for a particularly long time.
