Elwendia persica
Elwendia persica is a plant species in the family Apiaceae. It is related to cumin and sometimes called black cumin, or black caraway, and has a smoky, earthy taste. It is often confused with Nigella sativa, by which it is often substituted in cooking.
Dried E. persica fruits are used as a culinary spice in northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan, and Iran. It is practically unknown outside these areas.
Etymology
Local names for that spice are kala zeera in hindi, shahi zeera in Bengali and Hindi, as syah zirah, kaala zirah, and zirah kuhi in Urdu, zireh kuhi in Persian, and siyoh dona in Tajiki, and in Malayalam sahajīrakaṁ.The commonly used Hindi term shahi zeera may be a distortion of syahi ''zeera. However, in the Hindustani language, the term syahi also means "inky black". In Bengali, kalo zeera also means black cumin, but refers to Nigella, not E. persica. Nigella'' is widely used as a spice in Bengali food.
Uses
The plant bears slender, elongate, ribbed fruits which are harvested once the plant has become very dry. Not more than 5 to 8 g can be plucked from each plant, contributing to their high price.The seeds are most valued as a garnish to high value, very special Indian dishes; they should not be ground, as their flavour would be reduced.