Saha Jeera | Sahi Jeera | Siyah Jeera | Black Cumin Seed | Afgani Jeera

Shah jeera (also spelled shahi jeera) originates from regions in Western Asia, Europe, and North Africa. It is the fruit of a biennial herb known scientifically as Bunium persicum, also called black cumin, Persian cumin, or meridian fennel. 
The spice is particularly prominent in the grand Mughlai cuisine of North India, where it has been used for centuries for both culinary and medicinal purposes. Key cultivation areas in India are located in the high-altitude, fertile regions of Kashmir and Himachal Pradesh. 
Key characteristics
Scientific Name: Bunium persicum.
Appearance: The seeds of shah jeera are longer, thinner, and darker than ordinary cumin seeds (Cuminum cyminum).
Flavor Profile: It has a rich, nutty, and distinctly sweeter flavor compared to regular cumin, with a slightly peppery warmth.
Regional Variation: Although sometimes called caraway seed in the West, true caraway comes from a different plant (Carum carvi) and has a sharper taste. 

Culinary uses
Mughlai and Persian dishes: An essential ingredient in biryanis, kormas, and other rich Indian and Afghan cuisines.
Spice blends: It is a key component of many garam masala blends, providing a royal, aromatic note.
Enhancing flavor: Shah jeera is best added toward the end of the cooking process to preserve its aroma, as prolonged heat can turn its flavor bitter. 

Medicinal uses
Digestive aid: It is traditionally used in Ayurveda and other herbal practices to help with issues like gas, bloating, and indigestion.
Antioxidant properties: The seeds are rich in antioxidants, which are believed to help boost the immune system