Dried fruits are used as a culinary spice in Northern India, Pakistan, Afghanistan, Tajikistan and Iran.
It is practically unknown outside these areas, and is not to be confused with the unrelated Nigella sativa which is also often called black cumin.
The small, rounded taproot is edible raw or cooked, and said to taste like sweet chestnuts.
The leaf can be used as a herb or garnish similar to parsley.