CUMIN SEED - BLACK
BLACK CUMIN - 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 flavour, toast the seeds briefly before using them. The seeds can also be added to casseroles or breads, used in canning, extracted in tea, wine or vinegar or sprinkle them on salads. They make a nice addition to salad dressings and even stir fry dishes, especially when combined with lemon, cilantro, and tahini.