Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller, and have a more delicate taste. The first flavor is small, then it grows to a smokey black flavor like lapsang souchong. The after taste is slightly bitter with nuances of citrus and aniseed. Black Cumin is used in many Indian curries and tandoori. To bring out the nutty flavor, the seeds are best toasted slightly before use. Bunium persicum or black cumin is a plant in the family Apiaceae. It is used as a common culinary spice in Northern India, Tajikistan, and Iran but outside these areas use is rare.