Shahi jeera (Elwendia persica)

Elwendia persica, shahi jeera or kala jeera, is a Himalayan and Central Asian relative of caraway whose thin, dark, curved seeds give biryanis and Kashmiri dishes a sweet, smoky aroma. Much of India’s supply is wild-gathered on high slopes in Kinnaur, Lahaul and Kashmir, and imported from Afghanistan and Iran. It costs far more than ordinary cumin and is often adulterated.

Botanical name: Elwendia persica (Boiss.) Pimenov & Kljuykov
Family: Apiaceae
Tamil: Shahi seeragam
Hindi: Shahi jeera
Parts used: Ripe seed
Habit: Himalayan caraway; English black cumin is a shop word
Last updated: 2026-10-27

How to recognise Shahi jeera

It is a slender perennial herb of the carrot family, growing from a small, round underground tuber, the reason for the old genus name Bunium.

The leaves are finely divided and feathery.

Small white flowers grow in umbrella-shaped clusters in summer.

The seeds are thin, curved, dark brown to black and finely ridged, smaller and darker than cumin. Nigella sativa, karunjeeragam, has angular, matte black seeds from a completely different plant.

Traditional use of Shahi jeera

Kitchen

Shahi jeera is used whole in biryanis, pulaos, Kashmiri curries and garam masala, usually fried briefly in ghee.

North Indian and Kashmiri food practice

Central Asia

In Central Asia and Iran the small tubers are also roasted and eaten.

Central Asian food practice

Modern notes on Shahi jeera

Its aroma comes from compounds such as cuminaldehyde and gamma-terpinene, sharing some notes with cumin and caraway.

Because it is costly, market surveys find it is often mixed with cheaper cumin or other seeds.

Shahi jeera safety

Use it as a spice in normal cooking amounts. Buy from reliable sources to avoid adulteration.

Ecology and sourcing

It grows wild on dry, high mountain slopes from Iran and Central Asia to the western Himalaya, roughly 2,000 to 3,500 metres.

Over-harvesting of wild seed has reduced populations in some Himalayan valleys, and cultivation trials are under way.

It takes several years from seed to flower, which makes cultivation slow.

Related plants

Also in Apiaceae

Questions about Shahi jeera

Is Shahi jeera cumin?

No. Cumin is Cuminum cyminum. Shahi jeera is a different, rarer plant.

Is Shahi jeera black cumin?

The English name is shared with Nigella sativa, which is a different plant.

What older names does Elwendia persica go by?

Bunium persicum.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.