I have noticed some confusion in recipes between cumin, black cumin and caraway in some discussion boards. The English word "cumin" is being used for many different spices, which have very unique taste profiles.
Cumin (Cuminum cyminum) is a relative of fennel and caraway but has a slightly bitter taste, and is often seen in curries and Mexican dishes, but also in some cheeses and as an herb in some digestive schnapps. Germans call this seed "Kreuzkümmel".
"Kümmel" should be translated as caraway (Carum carvi). It is more common in the German kitchen than cumin and is used in sauerkraut, breads, cheeses and many other dishes. It seems to help in digestion and has a mild dill/parsley taste.
Black cumin ( Nigella sativa) is often called black onion seed or "Schwarzkümmel" and is more closely related to the buttercup family of plants. It looks like black sesame seeds and is often found on top of "Fladenbrot" a type of flat bread, which is sold all over Germany in Turkish markets.
Another black cumin, Bunium persicum, is used in Middle Eastern and Indian dishes. It is crescent shaped, dark brown and in the same family as cumin and caraway.
Both "black cumin" seeds have medicinal properties attributed to them, and most of the spices in the dill/fennel/caraway family are seen as digestive aids in folklore.
Photo of Baked Potatoes with Caraway, copyright J.McGavin