Jeera Whole, Cumin Seeds 100g – Kreuzkümmel

The spice that starts almost every tadka. Schani Jeera (whole cumin seeds) crackles in hot oil and gives Indian dishes their warm, earthy base note. 100g. In the Kitchen: Sizzle in ghee before adding onions, temper dal, or cook into jeera rice. Dry-roast and grind for raita and chaat. In German: Kreuzkümmel — not the same as Kümmel (caraway), which tastes quite different.