The black cumin seeds also known as ‘Shah Jeera’ is more pungent and mostly used in pulao and biryani. Indian cooks use this spice in many of their curries and tandoori dishes. It’s darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Available as whole or in powdered form. Store in air tight container in dry place. Do not use wet spoon in the container for taking out for use. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations., used in Spanish stews and American pies. Substitutes: cumin (Not as sweet as black cumin.) OR nigella