What are the differences between cumin and black cumin (nigella seed)?

Cumin and black cumin. The names sound similar, but that is really the only thing these two spices have in common. They are extremely different. Still, we often get the question what exactly the differences between the two are. That is what we are going to tell you about in this blog. 

Where one is used in many kitchens around the world, the other has been regarded for centuries as a natural medicine. But which is which? And when you say cumin you probably know what we mean, but you might know the other one by one of its other names. Ever heard of nigella seed? Or nutmeg flower? All names for one and the same herb: black cumin. 

Below we’ll explain what cumin and black cumin are, why they’re good for your health and which dishes you can make with them. We’ll also give you a clear list that lays out all the differences so you’ll know exactly when to use which spice. Let’s begin. 

Let’s start with cumin, a widely used spice in kitchens around the world. In the Netherlands we make cumin cheese with it, it’s used in India in curry, in Tunisia they season couscous with it and in Mexico it goes into chili con carne. Quite popular then. 

Cumin seed comes from the cumin plant, which grows to about 30 centimetres high and thrives in warm climates. This plant does especially well in the Middle East and North Africa. We say we use the seeds of the cumin plant, but technically it’s the fruit. Anyway, that doesn’t change the taste…

The aroma of cumin seed is very strong. Especially if you toast it briefly in the pan or crush it with a mortar and pestle that lovely warm aroma is released. The taste is characterised as earthy and warm and is usually only used in hot dishes, although in some parts of Germany cumin seed is used in bread.  

And now more about what black cumin is, the spice known by many names. You might know it as nigella seed. Or nutmeg flower. Or maybe as kalonji. Black cumin and “regular” cumin in any case have nothing to do with each other. 

Black cumin grows on a plant that reaches about 30 centimetres tall, originally from Eastern Europe. Unlike cumin, with this plant we actually use the seeds. 

Where you see cumin in dishes all over the world, black cumin is used for a number of specific purposes. It is often used to finish Turkish breads and naans. And in the recipe for certain curries you will also see black cumin or nigella seed appear. The taste is nutty and can become a bit peppery when the seeds are roasted or fried, truly a unique experience. 

Both cumin and black cumin are said to be good for health. Cumin is especially known for promoting digestion. It can therefore help with flatulence and a bloated feeling. In addition, there are studies that show cumin helps regulate the blood sugar level and that it can contribute to a healthy cholesterol level. 

Cumin has long been used mainly in the kitchen as a flavouring. Black cumin or nigella seed, on the other hand, has been known for centuries as a natural medicine. Eating this spice therefore brings various health benefits. It is particularly known for its anti-inflammatory properties, which is why it can help with conditions like eczema and psoriasis. And like cumin, there are several studies that show black cumin helps regulate both blood sugar and cholesterol levels. 

Above we told you about the different characteristics and uses of cumin and black cumin. There really is a world of difference between them, huh? Here the differences again briefly in a row:

Origin: cumin mainly comes from the Middle East and North Africa, black cumin originally comes from Eastern Europe.

Appearance and taste: cumin seeds are brown and have a warm, spicy taste. Black cumin seeds are black and have a taste that you can describe as nutty and peppery. Both cumin and black cumin have characteristic tastes and aromas, but they clearly differ from each other. 

Health benefits: cumin is mainly known for promoting digestion. Black cumin, on the other hand, has been used for centuries for its anti-inflammatory properties. Both spices have been studied and shown to help regulate blood sugar and cholesterol levels. 

Use in the kitchen: cumin is often ground and added to curries, stews and other hot dishes. Black cumin is often used as whole seeds to top breads and to flavour curries. 

Okay, now you know the differences between these two spices, how they help with health and how to use them in the kitchen. But what are typical applications of these spices? To tell you that, below we present two healthy and simple recipes. One that uses cumin and one that uses black cumin seed.

First a recipe that uses black cumin seed. It’s basically a kind of curry—a vegetarian one with chickpeas and tomatoes. Delicious and savory! 

We start by making the spice mix for this curry, which is of course what makes or breaks a curry. The spice mix we use for this curry consists of 2 teaspoons black cumin seed, 1 teaspoon ground cumin, 1 teaspoon paprika powder, ½ teaspoon cinnamon powder and ½ teaspoon cayenne pepper (to taste). Mix well and you have a nice, balanced spice mix. And a tip from us: when you make this kind of spice mixes, make multiple portions so that next time you make the dish you don’t have to mix the spices again. 

To make the curry we start by sautéing a finely chopped onion and 2 cloves of garlic in 2 tablespoons of hot olive oil. When your kitchen is filled with the lovely smell of onion and garlic, add the spice mix to the pan. This awakens the spices, bringing out their flavour even more. Then add 1 can of chopped tomatoes (400 grams) and 2 cans of drained chickpeas (400 grams each). Stir well and let it simmer for about 20 minutes. 

After 20 minutes the curry should have thickened a bit. Season with black pepper and salt, then garnish with finely chopped parsley or coriander. A squeeze of lemon juice to finish the dish and you have a healthy and easy dinner ready to serve! Serve it with warm naan or over rice and within half an hour you’ll be at the table enjoying. The black cumin (or the nigella seed—whichever name you use) really gives a unique flavour to the chickpeas. Definitely worth trying! 

The curry we told you about above is deliciously savory. This dish is fresher, for when you feel like that. It’s a fresh quinoa salad with fresh vegetables that we season with cumin. Nice as lunch or as a healthy, light dinner. 

The first step to make this salad is to cook the quinoa. Mix 1 cup quinoa with 2 cups water (always keep the ratio 1:2), put the lid on the pan and let it simmer on low heat for 15 to 20 minutes. When the water has been absorbed by the quinoa it is cooked, after which you can let it cool. For the filling of this salad we use one cucumber, one red bell pepper and one red onion. Cut the vegetables into cubes and stir them through the cooled quinoa. 

Then it’s time to make the dressing that seasons the quinoa and chopped vegetables. For this mix 4 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon paprika powder, black pepper and salt. Stir well until you have a uniform dressing. 

Pour the dressing over the quinoa and chopped vegetables and mix well until the dressing is evenly distributed. Garnish the salad with finely chopped coriander or parsley. And if you’d like to add a source of protein you can add grilled chicken strips, pan-fried fish or drained chickpeas to this salad. That turns this dish into a balanced meal! 

And voila, your fresh quinoa salad is ready to serve. You can also make this dish in large portions and store it in the fridge. That way you have lunch for 3 days with one 20-minute cooking session. That’s making good use of your time! 

Above we walked you through the differences between cumin and black cumin. Although the names look very similar, these two spices have ab-so-lu-te-ly nothing to do with each other. In taste, origin and use in the kitchen these two spices are different, each with their own unique applications.

We showed how you can use black cumin in a nice savory curry. And you now have the recipe for a fresh, healthy quinoa salad. While the possibilities with cumin are virtually endless, you can use black cumin in slightly fewer ways. Still, black cumin has been seen for centuries as a natural medicine, so using it occasionally in the kitchen certainly can’t hurt. 

We hope we’ve given you fresh inspiration to dive into the kitchen. Enjoy experimenting with new flavours and aromas—creating something to surprise your friends and family with. And all in a healthy, responsible way. Isn’t that the best thing? Enjoy your meal!