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 flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed. Black Cumin is used in many Indian curries and tandooris. To bring out the nutty flavour, 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.