The rare and more expensive black cumin seeds are smaller and thinner in appearance and they are sweeter, more nutty & generally less pungent & more delicate than regular cumin seeds. Use in salads where it works well with coriander & lemon juice. Also good in curries especially kormas, slow cooked foods, stir frys, savoury baked goods & rice dishes like biryani. In Indian recipes it may be referred to as ‘kala jeera’. Whole cumin seeds will keep for about 3 years and is not to be confused with Nigella seeds which is popular in the Middle East.