Black cumin, a smaller variety of cumin with a different flavor, is a popular spice in North Indian, Pakistani, and Iranian foods. Also referred to as Kashmiri cumin in India, it was a popular ingredient in Mughlai cooking and was given the name “shahi jeera”, by the moghuls. You might find them in naan bread in India, or used in a stir fry in the Middle East. They are often used in curries, lentil dishes, as a garnish on vegetables, or even in pastries.