The black cumin seed has a sweeter taste than the common cumin seeds, with a slight lemony, flavor. When the black cumin seed is toasted in oil, or dry-roasted, the taste becomes nuttier. It is used in North African meat-stews, lamb roasts, couscous, sausages, vegetables and Middle Eastern ground meat dishes. It can be added to Indian yogurts, chutneys, curries, biryanis, kormas, kebabs and garam masalas. These black seeds add an extra richness to the creamy sauces of Kashmiri meat and rice dishes.