'Cuminum cyminum' botanical name for the small, herbaceousplant from which the fruit i.e. seeds are drawn. It’s part of the Umbelliferae or Apiacea family, a group of aromatic plants that includes coriander, parsley, dill, caraway and fennel. India is the largest producer and consumer of cumin but the plant is widely cultivated in countries and regions across the world — north Africa, the Mediterranean, Iran, China, north and south America.
The pale seeds are the most common form and are essential in a range of culinary dishes from curries to Cajun cuisine. Crushed or ground, the seeds add a ‘caraway-fennel’ type flavour to meats, especially lamb and to a variety of sides like beans, pickles, salads, cheese, yogurt, and dips. 
The black seeds 'Bunium persicum' have various names including royal cumin, kala jeera, and Kashmiri cumin. The seeds are popular in the Middle East, Pakistan, Kashmir and the Punjab. More pungent than the pale seeds, the black seeds are important in the making of Garam Masala, and in Moghul or Mughlai cuisine, especially for kormas and biriyanis.
Cumin is rich in iron, and cumin tea — made by adding a few grains to boiling water, is said to boost metabolism by improving oxygen flow to the blood. But please note, the black seeds are often confused with Nigella sativa (pictured here).
Nigella sativa also has a long list of names including kalo jeera (Bengal), kalonji, ‘onion seeds’ and ‘black cumin’. The plant is part of the buttercup family and the seeds have a long history of medicinal use. The web is awash with Nigella info and mystique. I’ve mentioned a couple of helpful sites below.
1. A great Chicken Korma recipe
2. A guide to making Garam Masala
3. All about Black cumin Bunium Persicum
4. All about Black cumin confused with Nigella sativa
5. A guide to Nigella
