Kala jeera (black cumin)

Elwendia persica

spice

Thin little black seeds, milder and smokier than cumin, in biryanis, pulaos and masalas of northern India and Iran.

Origin

Mountains of Iran, Afghanistan, Central Asia and Kashmir

Season (United States)

all year round

Preparation

Half a teaspoon of seeds is sizzled for a few seconds in hot oil or ghee, before the rice or other ingredients; they are eaten with the dish.

Did you know?

It grows wild at altitude and is harvested by hand: it is one of the most expensive cumins.