Black cumin is popular in North African and Middle Eastern spice blends. It is used to intensify many lamb and meat dishes, in the Middle East it's used in couscous, lamb roasts, ground meat dishes, sausages and vegetables and in North Africa they're found in tagines, or meat stews.
Black cumin is used whole and is roasted in India where it's added to biryanis, breads, chutneys, curries, kebabs, kormas (meat and/or vegetables braised in a spiced sauce), and yogurts.
Black cumin is sweeter than cumin with sharp lemon notes and caraway-like undertones. When black cumin is dry or oil roasted the flavor becomes richer, nuttier and mellower as well. The aroma of the dry seed is earthy.