What is Kala Jeera?
Kala jeera is a spice which is popular in Northern Indian cuisine. It is used to flavor meat and rice dishes, with a distinct rich, nutty, slightly grassy taste. Kala jeera is also known as black cumin, which can be confusing, since several other seeds are also called “black cumin.” When in doubt, the scientific name of true kala jeera is Bunium persicum, and the seeds are small, dark brown, and crescent shaped, with a sharp, bitter odor before cooking or toasting.
Like regular cumin, kala jeera is in the parsley family. The plant is native to Central Asia and Northern India, where it has been used in cooking for centuries. The seeds are also pressed to yield an essential oil which is used in some traditional medicinal practices. Kala jeera is said to be particularly helpful for digestive issues, and it is also used on some topical injuries such as boils. In parts of India, the root of the plant is used in cooking as well.
Before they are cooked, kala jeera seeds have a sharp, earthy, heavy scent which can seem rather unpleasant. However, as they cook, the seeds develop a nutty flavor and scent which greatly enhances the foods that they are cooked with. Kala jeera may be baked into breads, added to curry pastes and blends, or steamed with rice to give it a distinctive scent, especially in Northern Indian food. When kala jeera seeds are not available, some cooks use toasted conventional cumin instead.
Some people confuse black cumin with Nigella, an entirely unrelated spice. For an unknown reason, Nigella is sometimes also called “black cumin,” although the two spices are nothing alike. Nigella is pungent and slightly bitter with a hint of sweet fruit, and the seeds are small, black, and sharply pointed. Bengali cuisine often incorporates Nigella, which is also known as black onion or fennel flower. All of these names are misnomers, as Nigella is in its own genus, and it is a distinctive spice in its own right.
As with all spices, kala jeera should be stored in a cool dry place, and preferably in the dark. When you need kala jeera for a recipe, measure it from the storage container into a small dish, never directly over cooking food, as the heat or humidity can get into the container and spoil the spice. Try to use kala jeera within six months to one year, and toast it before use if you want an especially strong, distinctive flavor.
Written by S.E. Smith
