Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices:

Bunium persicum which resembles caraway in shape and Nigella sativa (also called Kalonji). We will see about Nigella in this article.

Nigella is a genus of about 14 species of annual plants native to Southwest Asia, Southern Europe and Africa. Common names applied to members of this genus are devil-in-a-bush or love in a mist.

The species grow to 20-90 cm tall and have the leaf segments are narrowly linear to threadlike. The flower may be white, yellow, pink, pale blue or pale purple, with 5-10 petals. A capsule composed of several united follicles is the fruit of the plant. Each portion contains numerous seeds.

The dry roasted Nigella seeds flavor curries, vegetables and pulses. The black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds. It can be used as a “pepper” in many recipes, vegetables, salads and poultry.

In India, the seeds are used to cure flatulence, and to ease bowel and indigestion problems. These seeds are given to treat intestinal worms.Dried pods are sniffed to restore a lost sense of smell. It is also used to repel some insects, very much like the moth balls.

Bunium persicum or black cumin, is a plant in the family Apiaceae. Dried Bunium persicum fruits are used as a culinary spice in India, Pakistan, Iran and Afghanistan.

Local names for that spice are kala jeera (black cumin) or shahi jeera (imperial cumin) in Hindi, and “wild cumin” in Persian.

It is practically unknown outside these areas, and is not to be confused with Nigella sativa which is also often called black cumin but popular in the west.

It grows 24 inches tall and bears frilly leaves and flowers; it is pollinated by insects and self-fertile.

The small, rounded taproot is edible raw or cooked and tastes like sweet chestnuts. The leaf can be used as a herb or garnish similar to parsley.