Used as a spice in Indian and Middle Eastern cuisines, black cumin seeds taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell.
When dry-roasted, the seeds are used to flavour curries, vegetables and pulses, or some bread products. Black cumin also features in Armenian string cheese, called majdouleh or majdouli in the Middle East.
Recent research has focused on Black Cumin for its seed oil extract, thymoquinone, particularly in terms of treating certain diseases.