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Black cumin is used to add a unique, nutty, and slightly peppery flavor to curries, breads, salads, stews, and rice dishes.

Store black cumin seeds in an airtight container in a cool, dry place away from direct sunlight to maintain their freshness and flavor.

You can use whole black cumin seeds for sprinkling on bread or rice, or toast them to release their aroma; you can also grind them for spice blends.

Start with a small amount, such as 1/2 teaspoon, and adjust to taste, as its flavor is quite distinctive.

Add black cumin to curries, dals, roasted vegetables, rice pilafs, bread dough, soups, and salads.

Whole black cumin seeds last up to a year if stored properly; ground black cumin should be used within six months for best flavor.

Yes, sprinkle black cumin seeds on breads, crackers, or savory pastries for added flavor and visual appeal.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Black cumin has a complex flavor that is earthy, smoky, and slightly sweet with peppery undertones.

Black cumin has a different flavor profile, so it’s not a direct substitute, but you can use it in some recipes for a unique twist.

Although the terms are sometimes used interchangeably, black cumin (Bunium bulbocastanum) and nigella (Nigella sativa) are different spices.

Toasting black cumin seeds enhances their flavor, but you can also use them raw depending on the recipe.

Yes, you can grind black cumin seeds to make spice blends or to add to marinades and dressings.

Black cumin is featured in Middle Eastern, South Asian, and North African cuisines, often in naan bread, chutneys, and spice mixes.

Black cumin seeds generally do not need soaking; they can be used whole, toasted, or ground directly in recipes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.